Cinnamon Swirl Buttermilk Pound Cake

  

自从在kokken69家看到她上了几个磅蛋糕后，我心一直想要来试试这个加了Buttermilk和Cinnamon Swirl的磅蛋糕。无奈，手上的计划真的多到不知道先要做那一样才好，所以这个蛋糕迟迟都没能完工。那天做了我的情人节蛋糕”简单爱“之后，还有剩一些buttermilk于是机会来了，终于把这个很好吃的磅蛋糕给烘出来了。那天无聊发呆的时候，忽然想到这个问题：什么是磅蛋糕啊？为什么会取名叫磅蛋糕呢？这个蛋糕看也看了，听也听了，吃也吃了，做也做出来了，就是从没问过蛋糕的名字是怎么来的。好奇了，于是google了一下才知道原来起初的磅蛋糕是用了糖，牛油，面粉和鸡蛋以同等一磅重量的比率而形成的。这下子，可清楚了，原来蛋糕名字的来源是这样的啊！但是在糖的比重方面，我实在没办法用1：1的比重，我把糖份减了一些。

我也用了吐司模（26cmx10cm）来烘这个蛋糕，但是没有垫上蛋糕纸，只是抹了油和上了面粉。因为蛋糕需烘大概80分钟左右，所以我的蛋糕的周边都比较上色了，不好看。我觉得如果用吐士模来烘的话，大可以垫上两层的蛋糕纸，那么烘出来的蛋糕就不会有太深色的问题了。但是老公看到我的第一张照片时，笑了！他说蛋糕很好看啊，还有一个smiley Face很有新鲜感呢！真的也，这个我自己都还没留意到！哈哈！妈妈跟我说过，做糕点，一定要笑笑的做，糕点才会美美的出来，所以大概那天我也保持笑笑的心态来做这个蛋糕，所以蛋糕也给回我一个笑笑的脸。 那么记得啦，以后都要保持愉快的状态来做糕点咯！

Cinnamon Swirl Buttermilk Pound Cake 

Cinnamon Streusel Swirl

60g All purpose flour

72g Firmly packed light brown sugar

1/2 tsp Ground Cinnamon

Pinch of salt

42g Unsalted butter melted

Buttermilk Pound Cake

250g  All purpose flour

50g   Cake flour

1 tsp Baking powder

1/4tsp Baking soda

1/4 tsp Salt

1/8 tsp  Ground cardamom

227g Unsalted butter, softened

400g   Castor sugar (I used 280g)

3 large Eggs

2 tsp Vanilla Extract

1 tsp  Finely grated orange zest

250ml Butter Milk

Method :

1. Preheat oven to 170C / 325F. Grease and line a (26cm x 10cm) loaf pan with baking paper.

2. In a small bowl, whisk together the dry ingredients of the Cinnamon swirl. Add the melted butter and stir until blended and crumbly.

3. Sift together the flours, baking powder, baking soda, salt and cardamom into a medium bowl. Whisk to combine and set aside.

4. Using a paddle attachment, cream butter for 2 mins at medium speed in a mixer until very creamy. Gradually add in the sugar and continue beating at medium high speed until pale and light approx. 4mins

5. At medium speed, add in eggs one at a time and mix to incorporate eggs well.

6. Add vanilla extract and orange zest. Add in the flour in 3 portions, alternating it with milk (2 additions). Mix until just 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 80 to 85 mins or until the cake tester inserted into the center comes out clean.

9. Cool the cake for 15 mins before turing out the cake to cool completely.

Recipe adapted from:

http://kokken69.blogspot.com.au/2012/02/tish-boyles-cinnamon-swirl-buttermilk.html