Honey-Cinnamon Pound Cake
- Yield: 8 to 12 servings
Dress this pound cake up for dessert with whipped cream and fruit, or serve it simply with a cup of tea.
- 2cups unbleached all-purpose flour
- 1/2teaspoon baking soda
- 1/2teaspoon baking powder
- 1/2teaspoon ground cinnamon
- 1/2teaspoon kosher salt
- 10tablespoons unsalted butter, softened
- 3/4cup granulated sugar
- 2 large eggs
- 1/4cup honey
- 2/3cup buttermilk or 2/3 cup whole milk mixed with 1 teaspoon lemon juice
- 1teaspoon pure vanilla extract
- Preheat the oven to 350F. Grease the loaf pan with nonstick cooking spray or butter and evenly coat with flour, tapping out the excess.
- Over a bowl or piece of parchment, sift the flour, baking soda, baking powder, and cinnamon together in a sifter or in a fine strainer by gently tapping your hand against the edge. Add the salt (you can just leave it on top of the flour pile because it gets mixed in later).
- Using the stand mixer, or a medium bowl and handheld mixer, on medium speed, beat the butter with the sugar until smooth and light in color. Add the eggs, scrape down the side of the bowl with the rubber spatula, and mix until combined. Mix in the honey.
- In a small bowl, stir the buttermilk with the vanilla extract.
- Add half of the sifted flour mixture to the butter mixture and mix on low speed until thoroughly combined. Add half of the buttermilk and again mix until blended. repeat with the remaining flour mixture and then the rest of the buttermilk.
- Evenly spread the batter into the prepared pan with the rubber spatula. Bake until a bamboo skewer or toothpick inserted in the middle of the cake comes out clean, about 1 hour. Begin checking after 50 minutes. Let cool for 15 minutes.
- Run a small knife around the inside edge of the pan, then unmold by inverting the cake and pan onto a cutting board, cake platter, or plate. Cool completely before serving. The cake can be wrapped in plastic and kept at room temperature for up to 3 days.
- Cut the cake into 3/4- to 1-inch slices.
Reprinted with permission from Emily Luchetti and Lisa Weiss’ The Fearless Baker: 175 Surprisingly Simple and Utterly Indulgent Recipes (Little, Brown and Company, May 2011).