Cinnamon Swirl Buttermilk Pound Cake (Lightened)

image of Cinnamon Swirl Buttermilk Pound Cake (Lightened)

Have I ever mentioned that I love cinnamon?
Oh, do I.  I love, love, love it!

So I was very happy to see that this cake was chosen to be April’s Cake Slice cake – the Cinnamon Swirl Buttermilk Pound Cake.  NOW we’re talkin’!

The Problem

As I’ve mentioned previously, however, we are working on getting healthier at my house. Learning to eat real, and at the same time trying to lose a little weight. That made this oh-so-tempting Cinnamon Swirl cake a bit of a problem. When confronted with a delicious cake like that, just sitting there on the counter…. calling to us to eat it….

Well.  I don’t think my willpower is *quite* that strong.

So, a little tinkering on this recipe was in order.  Judging by the other bakers in this group, the original recipe is just about perfect as it is, if you’re not worried about the calories. But at my house, a few changes made this a recipe we could enjoy without guilt (and who doesn’t want that?).

The Tinkering

One of the first things I decided was to do baby bundts instead of a full-sized bundt – automatic portion control.  I know my man, and when cutting a slice from a full-sized cake, well, let’s just say that the number of servings indicated on the recipe is likely to be less in real life.   So, individual servings takes care of that little problem.

Next, I swapped in white whole wheat flour in place of the all purpose.  This added a little nutrition in the form of whole grains and fiber, but did you also know that white whole wheat flour is just a little bit lower in calorie than all purpose flour?  Bonus! I left the cake flour alone, so as to hopefully keep from altering the tenderness *too* much.   Next time, I may experiment with some whole wheat pastry flour to see how that affects the texture.

I reduced the butter in the cinnamon swirl by half, and it worked fine.  Still delicious as could be.  Oh, and I increased the cinnamon to 1/2 tsp (original recipe only calls for 1/4), just ’cause I love it.  Then, I swapped in greek yogurt for some of the butter, and reduced the sugar just a bit, in the cake batter recipe.  Still came out plenty tasty.

Nothing too drastic, but enough to drop the calories per serving by about half and increase the nutritional value a bit.  Oh yeah – I left out the orange zest too, just because I didn’t have any (we didn’t miss it, though I’m sure it would be lovely).

The Outcome

A dense, tight crumb (as a pound cake should be), with a lovely cinnamony, slightly crunchy layer in the middle – this is right up my alley. Delicious by itself, topped with a dusting of powdered sugar, or with some vanilla ice cream on the side, it’s a bit of sweet happiness at the end of a meal, with no guilt to dim the glow.

Once again, I’ll tell you that this is a good book. Every recipe I’ve tried so far has been delicious (even with my tinkering). So I’m not going to provide the original recipe.  Sadly, when updating my recipe plugin, my lightened recipe was lost.  :(  So here is the original recipe for you instead.

Instead, here’s my somewhat healthified version.    Zapped in the microwave for 10-20 seconds and topped with powdered sugar for after dinner, or just plain in our lunch boxes, we’ve been enjoying these little baby bundts all week.

Cinnamon Swirl Buttermilk Pound Cake (Lightened)

Ingredients

    STRUESEL SWIRL:
  • 1⁄2 cup (2.1 oz) all purpose flour
  • 1⁄2 cup firmly packed (2.5 oz) light brown sugar
  • 1⁄4 tsp ground cinnamon
  • 1 pinch salt
  • 3 Tbsp (1.5 oz) butter melted
  • CAKE:
  • 2 cups (8.5 oz) all purpose flour
  • 1⁄2 cup (2 oz) cake flour
  • 1 tsp baking powder
  • 1⁄4 tsp baking soda
  • 1⁄2 tsp salt
  • 1⁄8 tsp ground cardamom
  • 1 cup (2 sticks, 8 oz) butter softened
  • 2 cups (14 oz) sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 tsp orange zest
  • 1 cup buttermilk

Instructions

  1. Position a rack in the center of the oven and preheat the oven to 325 F. Grease the inside of a 10" bundt pan. Dust the pan with flour.
  2. STREUSEL SWIRL:
  3. In a small bowl, whisk together flour, brown sugar, cinnamon and salt, breaking up any lumps of brown sugar. Add melted butter and stir until blended and crumbly.
  4. CAKE:
  5. Sift together the flours, baking powder, baking soda, salt and cardamom into a medium bowl. Whisk to combine and set aside.
  6. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually add the sugar and beat at medium-high speed until well blended and light, about 4 minutes. At medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract and orange zest. At low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions and mixing just until combined.
  7. Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer.
  8. Bake the cake for 65 - 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake int the pan on a wire rack for 15 minutes.
  9. Invert the cake onto the rack and cool completely.
  10. Dust the cake lightly with powdered sugar right before serving.
http://dontforgetdelicious.com/cinnamon-swirl-buttermilk-pound-cake-lightened/

 

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