Title: Cinnamon Swirl Pound Cake with Caramel Glaze

Introduction:
This Cinnamon Swirl Pound Cake is a delightful twist on a classic favorite. Soft, moist, and buttery with a lovely cinnamon swirl running through it, this cake is perfect for any occasion. Topped with a decadent caramel glaze, it brings a hint of sweetness and richness that takes it to the next level. This recipe is simple yet impressive, ideal for cozy gatherings or as a treat with your afternoon coffee.

Recipe:

Ingredients:

For the Cake:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 tablespoon vanilla extract
• 2 teaspoons cinnamon

For the Cinnamon Swirl:

• 1/4 cup granulated sugar
• 1 tablespoon cinnamon

For the Caramel Glaze:

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. Make the Batter: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
3. Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with milk, beginning and ending with the flour mixture.
4. Add Cinnamon Swirl: In a small bowl, combine the sugar and cinnamon for the swirl. Pour half of the batter into the prepared pan, then sprinkle half of the cinnamon-sugar mixture on top. Add the remaining batter and sprinkle the rest of the cinnamon-sugar mixture, swirling it gently with a knife.
5. Bake: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes, then transfer it to a wire rack.
6. Make the Caramel Glaze: In a saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until it begins to bubble. Let it simmer for 1-2 minutes, then remove from heat and stir in the vanilla extract.
7. Glaze the Cake: Pour the warm caramel glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set before slicing and serving.

Enjoy your Cinnamon Swirl Pound Cake with Caramel Glaze! Perfect with a cup of coffee or tea.