Cinnamon Swirl Pound Cakewith Buttery Crumble & Vanilla Glaze
This cinnamon swirl pound cake is soft, buttery, cozy, and layered with ribbons of brown sugar cinnamon. The sour cream keeps the crumb tender, the cinnamon swirl gives it that warm bakery-style center, and the buttery crumble plus vanilla glaze make it feel extra special.
It’s simple, nostalgic, and perfect with coffee — the kind of loaf cake that feels like a little bakery treat at home.
Highlights
Rich, buttery pound cake layered with warm brown sugar and cinnamon ribbons
Tender crumb texture courtesy of sour cream
Crunchy golden-baked crumble topping
Sweet vanilla glaze finish
Cinnamon Swirl Pound Cake
Ingredients
75 g unsalted butter, room temperature
290 g granulated sugar
3 large eggs
1 tbsp vanilla extract
125 g sour cream
190 g cake flour
¾ tsp baking powder
½ tsp kosher salt
Cinnamon Swirl
55 g brown sugar
1 tbsp cinnamon
20 ml milk
Buttery Crumble
Ingredients
118 g all-purpose flour
85 g granulated sugar
45 g brown sugar
½ tsp baking powder
Big pinch of salt
78 g unsalted butter, melted
1 tsp vanilla extract
Vanilla Glaze
Ingredients
113 g unsalted butter, melted
260 g powdered sugar
60 ml boiling hot water
Pinch of salt
1 tbsp vanilla extract
Make the Buttery Crumble
Preheat oven: Preheat oven to 325°F and line a baking sheet with parchment paper.
Combine dry ingredients: In a bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
Add liquids: Add the melted butter and vanilla.
Form crumble: Mix with a spatula or spoon until a crumble forms.
Spread mixture: Spread the crumble onto the prepared baking sheet.
Bake: Bake for 12–15 minutes, mixing halfway through, until lightly golden and set.
Cool: Let cool fully before using.
Make the Cinnamon Swirl
Combine swirl ingredients: In a small bowl, mix together the brown sugar, cinnamon, and milk.
Rest: Set aside while you make the pound cake batter.
Make the Pound Cake
Prep pan: Preheat oven to 350°F. Line a 1 lb loaf pan with parchment paper and set aside.
Cream butter and sugar: In a bowl, cream together the butter and granulated sugar until combined and slightly fluffy.
Add eggs and vanilla: Add the eggs and vanilla. Mix until the batter is lightened in texture.
Incorporate dry ingredients: Fold in the cake flour, baking powder, and salt.
Add sour cream: Lastly, fold in the sour cream until a thick, smooth batter forms.
Layer batter: Layer the pound cake batter and cinnamon swirl into the prepared pan, alternating about 3–4 times. End with a little pound cake batter on top.
Swirl batter: Use a knife or skewer to gently swirl the batter. Don’t overmix — you want visible ribbons of cinnamon.
Bake cake: Bake for 60–70 minutes, or until deeply golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. (This cake may need a little extra time because of the sour cream and butter in the batter, so keep baking if the center is not done at the 65-minute mark.)
Cool in pan: Remove from the oven and let cool in the pan for a bit before transferring to a wire rack.
Cool completely: Cool completely before glazing.
Make the Glaze
Mix butter and sugar: In a bowl, mix the melted butter and powdered sugar until a smooth, shiny paste forms.
Add liquids and salt: Add the smaller amount of hot water, vanilla, and salt.
Whisk: Whisk until smooth and glossy.
Adjust consistency: If the glaze is too thick, add more hot water a little at a time until it becomes pourable.
Check temperature: Make sure the glaze is still warm when pouring.
Finish
Pour glaze: Pour the warm vanilla glaze over the cooled pound cake.
Add crumble: Top with buttery crumble.
Set glaze: Let the glaze fully set until dry to the touch.
Serve: Slice and enjoy.
Frequently Asked Questions
How do I get the cleanest slices? Let the glaze set completely before cutting into the cake.
When is the cake best enjoyed? This cake is best once fully cooled, when the cinnamon swirl has settled into the crumb and the glaze has dried into that pretty bakery-style finish.
How should I store leftovers? Store the cake covered at room temperature.
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Cinnamon Swirl Pound Cake with Buttery Crumble & Vanilla Glaze
This cinnamon swirl pound cake is soft, buttery, cozy, and layered with ribbons of brown sugar cinnamon. The sour cream keeps the crumb tender, the cinnamon swirl gives it that warm bakery-style center, and the buttery crumble plus vanilla glaze make it feel extra special.
It’s simple, nostalgic, and perfect with coffee — the kind of loaf cake that feels like a little bakery treat at home.
Ingredients
- 75 g unsalted butter, room temperature
- 290 g granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 125 g sour cream
- 190 g cake flour
- ¾ tsp baking powder
- ½ tsp kosher salt
- 55 g brown sugar
- 1 tbsp cinnamon
- 20 ml milk
- 118 g all-purpose flour
- 85 g granulated sugar
- 45 g brown sugar
- ½ tsp baking powder
- Big pinch of salt
- 78 g unsalted butter, melted
- 1 tsp vanilla extract
- 113 g unsalted butter, melted
- 260 g powdered sugar
- 60 ml boiling hot water
- Pinch of salt
- 1 tbsp vanilla extract
Instructions
- Preheat oven: Preheat oven to 325°F and line a baking sheet with parchment paper.
- Combine dry ingredients: In a bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- Add liquids: Add the melted butter and vanilla.
- Form crumble: Mix with a spatula or spoon until a crumble forms.
- Spread mixture: Spread the crumble onto the prepared baking sheet.
- Bake: Bake for 12–15 minutes, mixing halfway through, until lightly golden and set.
- Cool: Let cool fully before using.
- Combine swirl ingredients: In a small bowl, mix together the brown sugar, cinnamon, and milk.
- Rest: Set aside while you make the pound cake batter.
- Prep pan: Preheat oven to 350°F. Line a 1 lb loaf pan with parchment paper and set aside.
- Cream butter and sugar: In a bowl, cream together the butter and granulated sugar until combined and slightly fluffy.
- Add eggs and vanilla: Add the eggs and vanilla. Mix until the batter is lightened in texture.
- Incorporate dry ingredients: Fold in the cake flour, baking powder, and salt.
- Add sour cream: Lastly, fold in the sour cream until a thick, smooth batter forms.
- Layer batter: Layer the pound cake batter and cinnamon swirl into the prepared pan, alternating about 3–4 times. End with a little pound cake batter on top.
- Swirl batter: Use a knife or skewer to gently swirl the batter. Don’t overmix — you want visible ribbons of cinnamon.
- Bake cake: Bake for 60–70 minutes, or until deeply golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. (This cake may need a little extra time because of the sour cream and butter in the batter, so keep baking if the center is not done at the 65-minute mark.)
- Cool in pan: Remove from the oven and let cool in the pan for a bit before transferring to a wire rack.
- Cool completely: Cool completely before glazing.
- Mix butter and sugar: In a bowl, mix the melted butter and powdered sugar until a smooth, shiny paste forms.
- Add liquids and salt: Add the smaller amount of hot water, vanilla, and salt.
- Whisk: Whisk until smooth and glossy.
- Adjust consistency: If the glaze is too thick, add more hot water a little at a time until it becomes pourable.
- Check temperature: Make sure the glaze is still warm when pouring.
- Pour glaze: Pour the warm vanilla glaze over the cooled pound cake.
- Add crumble: Top with buttery crumble.
- Set glaze: Let the glaze fully set until dry to the touch.
- Serve: Slice and enjoy.
