Brown Sugar Cinnamon Pound Cake with Glaze

This Brown Sugar Cinnamon Pound Cake brings together warmth, depth, and structure in one satisfying bake. It starts with a soft brown sugar cake base and gets its signature swirl from cinnamon sugar folded gently through the center.

The texture is dense yet tender, as a pound cake should be. The crumb slices clean, holds its shape, and finishes with either a powdered sugar dusting or simple pound cake glaze. You can use a loaf or bundt pan it works either way.

I make this when guests are expected or when the morning feels too quiet without cake. It fits alongside other loaf cake recipes, but something about the cinnamon swirl and brown sugar feels grounded and steady. I lean on it often.

Why This Recipe Holds Up

The butter and brown sugar form the base. That combination gives a cake its rich taste and golden crumb. I use a mix of brown and granulated sugar so the cake holds together but still feels soft when you bite in.

Sour cream brings balance. It gives moisture, structure, and gentle acidity, which keeps the cake from drying out. A little milk loosens the batter just enough to pour easily without making it thin.

You’ll notice the layering technique feels similar to my Coffee Cake Recipe, though this one leans more brown sugar than crumb topping.

Cinnamon Swirl Tips

The swirl adds flavor and structure. I mix brown sugar, cinnamon, a bit of flour, and melted butter. The flour keeps it from sinking, and the butter helps it spread slightly in the oven.

After pouring in half the batter, I add the swirl. Then I top it with the remaining batter and run a knife through gently. The goal is to marbelize, not mix.

Skip the swirl, and it’s just a plain brown sugar cake. Still good, but not quite the same.

Why These Ingredients

Unsalted butter gives control over the salt. I let it soften just enough to cream smoothly. Too soft, and the texture suffers.

Brown sugar is the heart of the flavor. It adds moisture and that slow molasses note that lingers in the background. Light brown works best here. Dark brown can overpower.

Sour cream keeps it tender. I don’t recommend swapping in yogurt. It changes the texture.

Milk helps loosen the batter just enough to pour. Eggs bind it all together and help the cake rise evenly. Let them come to room temperature before mixing.

If you’ve tried my Sweet Potato Pound Cake, you’ll recognize the same soft center and balanced rise.

Baking Steps and Visual Cues

Cream the butter and sugars until pale and fluffy. It takes 3 to 4 minutes. Add eggs one at a time. Each one should fully blend before the next.

Alternate dry ingredients with the sour cream and milk. Begin and end with dry. Fold gently. You want to avoid overmixing.

Pour half the batter, add the swirl, then top with the rest. Swirl with a knife just a few times.

Bake at 325°F for about 60 to 70 minutes. Check with a toothpick. It should come out clean or with just a few moist crumbs. If the top browns too quickly, tent it with foil for the last 15 minutes.

When It’s Ready

The top should be golden and gently domed. Press the center it will spring back slightly.

If the edges pull from the pan and the toothpick test passes, it’s done. Underbaked cakes sink. Overbaked ones dry out along the edges.

How to Store and Keep Fresh

Store the cake at room temperature in an airtight container for up to 3 days. It stays soft thanks to the sour cream.

For longer storage, refrigerate for up to a week. You can also freeze slices wrapped in parchment and foil. Thaw on the counter.

The glaze firms up a bit by day two, which actually makes for cleaner slices.

Serving and Final Thoughts

Serve it warm with coffee, sliced for brunch, or chilled with berries and whipped cream. I’ve also cubed it and served it parfait-style.

Try it with toasted pecans in the batter. About ¾ cup adds a nutty crunch that pairs beautifully with the cinnamon.

This cake belongs on your fall and winter boards. It also makes a quiet summer loaf when you need something steady and sweet.

Save and Share

Save this Brown Sugar Cinnamon Pound Cake to your baking board for later.

Let me know how it turned out in the comments. Or share how you changed it. I love seeing your versions.