Coffee Pound Cake

Cinnamon and sugar crusted coffee cake

Coffee pound cake for your next Breakfast Brunch?

Basically this is my super easy and delicious Sugar Crusted Pound Cake. I just added a twist putting cinnamon in the sugar crust.

This idea came to me for a “day after the wedding” brunch I hosted for a dear friend last week. I had “notime2cook” the morning of the brunch and needed a dessert that could be made ahead, frozen, and thawed ahead of time. I had 35-40 guests attending and made two cakes the week before the event–cooled them completely, wrapped them up tight in plastic wrap and then sealed them in aluminum foil. They came out of the freezer the day before, then I just sliced them arranging on a pretty plate. Oh my!! This cake was a hit and a must serve at your next brunch.

I also made ahead and froze 3 recipes of my Deluxe Breakfast Casserole. Yes, it was work getting everything ready and in the freezer the week before, but the brunch was super easy to pull off leaving me time to visit and get to know all the guests. The Breakfast Casseroles popped in the oven an hour before, and I cooked up a triple recipe of my Mama’s Grits in a stock pot that were ready in 15 minutes. We kept it simple serving on pretty paper products and from disposable containers. I promise a brunch like this just takes a little planning and grocery shopping ahead of time.

Ingredients

Pound Cake:

  • 3 sticks unsalted butter
  • 8 oz. cream cheese
  • 3 cups sugar
  • 6 eggs
  • 1 T pure vanilla
  • 3 c. all purpose flour, sifted
  • ¼ t. baking soda
  • 1 t. salt

Bundt Pan Prep

  • Crisco shortening
  • 1/2 c. sugar
  • 2 T. cinnamon

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Instructions

Cake Instructions:

In an electric mixer, beat butter and cream cheese until smooth.  Gradually add sugar and beat until fluffy.  Then, add eggs one at a time and vanilla.  Beat until creamy.  Sift flour and combine with soda & salt.  Add flour slowly with mixer on low.  When thoroughly mixed in, turn mixer up and beat about 2 minutes.

Bundt Pan Prep & Baking Instructions

Prepare a Bundt pan by greasing with shortening.  Combine 1/2 c. sugar with 2 T ground cinnamon, then dust greased pan completely with cinnamon & sugar mixture.  Spoon batter carefully into pan and push gently into corners.  Place on middle rack of cold oven, set oven to 300 degrees and bake 1 ½ hours.  Allow to sit for 5 minutes, then turn onto a rack.  It will release beautifully.  Allow to cool completely before slicing.   Cake will also bake well in other size pans such as a 9”X13” or small round, square, or rectangular cake pans.   Increase oven temp. to 325 degrees and adjust time down to 30-45 minutes as smaller pans take less time to bake.  Cake is done when an inserted toothpick comes out clean.

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