Cinnamon Swirl
Buttermilk Pound Cake
1 cup butter
½ cup shortening – I used butter-flavored
3 cups sugar
5 eggs
3 cups flour
1 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
Cinnamon Swirl (recipe follows)
Preheat oven to 325 degrees. Grease and flour 12-cup bundt pan.
Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add 3 cups of sugar, beating at medium speed until light and fluffy. Add eggs 1 at a time, beating after each addition just until the yellow disappears.
Stir together the flour and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until just blended after each addition. Beat in vanilla just until blended. Pour half of the batter into the prepared pan. Sprinkle cinnamon swirl mixture over batter. Spread remaining batter over cinnamon mixture and smooth top.
Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick comes out clean. Cool in pan on a wire rack for 10 – 15 minutes. Remove from pan. Cool completely on wire rack.
Cinnamon Swirl
½ cup flour
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
Pinch of salt
3 tablespoons butter, melted
Melt butter in the microwave in a medium sized bowl. Stir in the rest of ingredients and mix well.
10 – 12 servings
Here's what you need for the cake
and the cinnamon swirl mixture.
Start by beating the shortening
and butter together.
Then add the sugar.
Then eggs...one at a time.
Next the flour, salt and the buttermilk.
Then the vanilla.
Spread half the batter
into the prepared pan.
Mix up the cinnamon swirl mixture real quick.
The sprinkle that all over the top
of the batter in the pan.
Then add the rest of the batter on top
of the cinnamon mixture. Bake it up and you will....
...get this!!
