Mexican · Dessert
Cinnamon Pound Cake
A dense, buttery Mexican-style pound cake warmed through with ground cinnamon and finished with a cinnamon-sugar dusting, echoing the canela flavour found in pan dulce and champurrado across Mexican home baking.
$1
15 minsPrep
34 minsCook
49 minsTotal
EasyLevel
Nutrition per serving
428Calories
5.6gProtein
22.4gFat
51.9gCarbs
28.1gSugar
1.8gFiber
486mgSodium
137mgChol
13.3gSat Fat
93mgPotassium
61mgCalcium
2mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Champurrado
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170C and grease and line a small 10cm loaf-shaped section of tin (or a 10cm/4 inch round cake tin) with parchment.
2
Cream the softened butter and white sugar together with a hand mixer for 3-4 minutes until visibly pale and fluffy.
3
Add the beaten egg a little at a time, beating well after each addition, then mix in the vanilla extract and sour cream until smooth.
4
Sift the cake flour, baking powder, 3g cinnamon and salt together, then fold into the wet mixture in two additions until just combined with no dry streaks.
5
Scrape the batter into the prepared tin, smooth the top, and bake for 32-36 minutes until a skewer inserted in the centre comes out clean.
6
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool for a further 15 minutes.
7
Mix the brown sugar and remaining 2g cinnamon together and dust evenly over the top of the warm cake before slicing into 2 pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Butter, softened,
- 45g45g Sugar White,
- 45g45g Egg, room temperature, beaten,
- 55g55g Cake Flour, sifted,
- 2g2g Baking Powder,
- 3g3g Cinnamon Ground,
- 18g18g Sour Cream,
- 3g3g Vanilla Extract,
- 1g1g Salt,
- 10g10g Brown Sugar, 1
- 2g2g Cinnamon Ground, mixed with the post-bake sugar for dusting, 1
