Brown Sugar, Cinnamon-Swirl Pound Cake

Ingredients

• Cooking spray
• 3 tablespoons dry breadcrumbs
• 3 tablespoons granulated sugar
• 1 tablespoon sugar
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 cups packed light brown sugar
• 1 tablespoon vanilla extract
• 3 large eggs
• 1 cup fat-free milk

Directions

1. Preheat oven to 350°.

2. Coat a 9- or 10-inch loaf pan or a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.

3. In a small bowl, combine the cinnamon and sugar. Set aside.

4. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add brown sugar and vanilla, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture.

5. Spoon half the batter into prepared pan. Dust half the cinnamon-sugar mixture on top of the batter in the pan. Spoon the remaining batter on top of the cinnamon-sugar layer, and carefully spread the batter so it is smooth. Top this layer of batter with the remaining cinnamon-sugar mixture.

6. Bake at 350° for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on a wire rack.

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