Brown Butter Cinnamon Swirl Pound Cake: Tender, brown butter pound cake with layers of cinnamon, drenched in a buttermilk glaze and topped with pecans. This pound cake truly is a cinnamon lovers dream dessert . Perfect with your morning coffee and elegant enough for a dessert table. This recipe makes two loaves, so keep one and gift the other to a friend.

Buttermilk vs Whole Milk

How to Make Brown Butter

1. In a small saucepan bring the butter to a boil on medium high, constantly stirring (about 5 to 6 minutes).
2. Once butter starts to foam you know you’re close (like 30 seconds close).
3. Use the spoon to pull away the top coat (foam) of the butter; when you can see that the butter has reached a caramel color it is done!
4. Pour into a jar; cool on the counter.
5. Place a lid on and store in the refrigerator.

Best Ingredients to Use and Why

• Flour: All-purpose flour is the base of this quick bread recipe.
• Baking Powder and Salt: Flavor and rise.
• Buttermilk: To add not only flavor but to help create a moist cake.
• Vanilla Extract: Add add an unbeatable flavor
• Brown Butter:
• Sugar: Add a sweetness to the bread and glaze
• Eggs: Binds everything together

HOW TO FREEZE THE BROWN BUTTER CINNAMON SWIRL POUND CAKE

1. Bake the pound cake and let cool completely.
2. DO NOT ADD GLAZE BEFORE FREEZING.
3. Wrap cooled cake in plastic wrap and then again in foil.
4. Write the type of cake and date or use by date on the foil. For the best taste and texture, don’t freeze for longer than 3 months.
5. TO THAW:
   1. Transfer the frozen cake to the refrigerator one day before serving. In a pinch you can thaw at room temperature for several hours, but it’s better to thaw at a slower rate in the refrigerator.
   2. Don’t unwrap before thawing.
   3. One the cake is thawed, it can be glazed.
6. REMEMBER DOUBLE LAYER= MAXIMUM FRESHNESS AND NO FREEZER BURN.

MORE POUND CAKE RECIPES

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Brown Butter Cinnamon Swirl Pound Cake

Yield: Makes TWO 9x4 inch Cakes

The nutty flavor of brown butter, a tender pound cake and swirls of cinnamon. Equals the perfect Fall Dessert!

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Ingredients

For the Brown Butter:

• 1¼ cups unsalted butter

For the Batter:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1¼ cups buttermilk
• 2 tablespoons vanilla extract
• 1 cup Brown Butter
• 2 cups granulated sugar
• 4 large eggs

For the Cinnamon Swirl:

• 2 tablespoons ground cinnamon
• ¼ cup granulated sugar
• ½ teaspoon salt

For the Buttermilk Glaze:

• 1½ cups powdered sugar
• ¼ cup buttermilk
• ½ teaspoon vanilla extract

For the Topping:

• 2/3 cup pecans, chopped (1/3 cup per cake)

Instructions

For the Brown Butter:

1. In a small saucepan bring the butter to a boil on medium high, constantly stirring (about 5-6 minutes).
2. Once the butter starts to foam you know you're close (like 30 seconds close).
3. Use the spoon to pull away the top coat (foam) of the butter; when you can see that the butter has reached a caramel color it is done.
4. Pour into a jar; cool on the counter.

For the Cake Batter:

1. Preheat oven to 350°.
2. Spray TWO 9x4 inch loaf pans with non stick cooking spray, line with parchment paper and spray again.
3. In a small bowl whisk together the buttermilk and vanilla; set aside.
4. In a medium bowl whisk together the flour, baking powder, cinnamon and salt; set aside.
5. in a large bowl beat brown butter, sugar on medium high speed until fluffy (about 3 minutes).
6. Add eggs, one at a time beating well after each addition.
7. Gradually add flour mixture to the brown butter mixture alternately with buttermilk mixture.
8. Spoon a thin layer of batter into prepared pans; sprinkle 1 tablespoon PER CAKE of the cinnamon mixture covering the entire surface of batter.
9. Repeat the process TWO MORE TIMES, ending with batter as the top layer.
10. Pull a wooden skewer through batter in a swirling pattern.
11. Tap pans on countertop to release any air bubbles.
12. Bake 55 minutes or until wood pick inserted into the center comes out clean.
13. Let cool in the pans 10 minutes, remove from pans and cool completely on a wire rack.
14. Spoon buttermilk glaze over cakes, garnish with pecans.

For the Filling:

1. Whisk together the sugar cinnamon and salt.

For the Glaze:

1. In a small bowl, whisk together the powdered sugar, buttermilk and vanilla extract.

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