Cinnamon Crumb Pound Cake. Have better words ever been strung together? This recipe rivals some of the best coffee cakes I’ve ever had – and it’s so ridiculously easy that I feel dumb for ever paying $4 a slice at Starbucks. It’s like a moist pound cake and an awesome coffee cake had a baby… it’s that good!
It works best with a stand mixer, but I’ve also had a friend test it with her handheld mixer and it works great, too. So it’s been double tested by two different cooks in two different kitchens and they both turned out amazing. Double yay.
Cinnamon Crumb Pound Cake
4 cups all purpose flour
3 cups sugar
1 pound (or 4 sticks) of butter, softened
3/4 cup milk
1 tablespoon vanilla
Preheat oven to 325 degrees. In the bowl of a stand mixer (or regular bowl for a handheld) put in all of the ingredients at once and mix it all up at medium speed for two minutes. (No creaming butter and stuff, just dump it all in and mix it up, baby!) It will take two regular size loaf pans, or you can do one regular and 4 tiny ones (like in the photo below). A regular loaf pan will take 1 hour 30 minutes or small ones will take 1 hour 10 minutes – BUT either way, half way through you’re going to pull them out and add the cinnamon crumb topping below:
For the topping
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons cinnamon
2 cups all purpose flour
1 cup (2 sticks) of cold butter cut in chunks
In the bowl of your mixer (or, again, in a regular bowl) put in all ingredients and mix together until you have a slight pebble consistency. Spread out the mixture on a sheet pan and put in the refrigerator to harden until you are ready to put on top of the half baked pound cakes.
Once the cakes have completed baking time, let cool before serving.