Cinnamon Swirl Pound Cake with a Maple Frosting

Thank you so much for visiting! This post contains affiliate links. That means I may receive a small amount of compensation if you choose to purchase from my links. I only link to products that I know and love.

Sometimes you just need a little sweetness with a cup of coffee!  This cinnamon swirl pound cake I've made for years, but I've changed it up with a simple maple frosting.  I make this in my Non Stick Bundt cake pan.  If you need one, HERE is the one I have. 

Cake Ingredients:

1 stick of butter, softened

1/2 cup shortening

2 cups of sugar + 1/3 cup for cinnamon mixture

4 eggs

1 cup of whole milk

2 tsp vanilla extract

3 cups all purpose flour

3 tsp baking powder

1 tsp salt

3 tablespoons ground cinnamon

Maple Frosting Ingredients:

4 cups powdered sugar

1 tsp of maple flavoring

1/4 cup of milk

2 tbsp melted SALTED butter

2 tbsp brewed strong coffee

Start by mixing 1 stick of butter, 1/2 cup of shortening with a mixer in a large bowl.  Add 2 cups of sugar and blend until light and fluffy.  Then, add the eggs - beating well after each addition.  Set this to the side. 

In a separate bowl, or glass measuring bowl combine 1 cup of milk and 2tsp of vanilla.  Set this to the side.  I love my glass measuring bowl, and use it daily!  If you need a good one, I've linked mine HERE.

Next, in a separate bowl combine flour, baking powder and salt.  Add the flour mixture, alternating with the milk to the creamed butter mixture.  Beat well after each addition to keep the batter smooth and creamy.  

Combine cinnamon and remaining 1/3 cup of sugar.  Grease your bundt pan with shortening.  Sprinkle a little of your cinnamon mixture into the pan.  Pour 1/3 of the batter into the cake pan.  Then sprinkle the cake layer generously with cinnamon mixture.  Repeat batter and cinnamon layers.  Bake at 350 degrees for about 1 hour to 1 hour and 15 minutes.  A knife will come out clean with done!  Let the cake cool before turning over onto a cake plate - this will help it come out more cleanly!  I've been eyeballing this dreamy cake stand HERE. Or this similar one HERE.  Aren't they pretty?

Now, for the maple glazed frosting!  Oh my - this just makes the cake even more perfect!  

Combine all of the ingredients into a small bowl while your cake it baking.  Once the cake has cooled at least 20-30 minutes pour desired amount of frosting over the top of the cake with a spoon letting it fall over the edges.  You want the cake to be cool so the frosting remains in place on the top some and creates a nice thick glaze instead of melting completely down the sides.  

Enjoy!  I hope you love it as much as we do!  Let me know if you make it!  

Join me in the kitchen as I make this cake!

Cast Iron Cookie Cake

A giant cookie. Cooked in a cast iron skillet. Topped with vanilla ice cream. That’s my kinda dessert! It is amazing the flavor a cast iron skillet adds- but if you don’t have one, press it out into a baking dish. But only this once....because I highly recommend snaggin’ your first cast iron skillet! 

This makes one giant cookie: 16 slices. I used the recommended 10 inch skillet, but slices were pretty large. I plan on using the 12 inch skillet on my next go ‘round! The recipe comes together very quickly, within a few minutes and with just the one bowl- which is a bonus for me! No mixing the dry, and mixing the wet ingredients. One and done! 

Ingredients: 

1 cup firmly packed light brown sugar 

1/2 cup granulated sugar 

1 cup (2 sticks) unsalted butter, softened

1 tsp Vanilla Extract 

2 Large Eggs 

2.5 cups all purpose flour 

1 tsp baking soda

1 tsp salt

2 cups of chocolate chips (plus a handful extra) 

1. Preheat oven to 375 degrees. 

2. In the bowl of a stand mixer beat both sugars and butter until smooth. Add in vanilla. Add in both eggs, one at a time, beating well after each addition. Add in the flour, baking soda, and salt. Turn mixer on low and lightly stir in 2 cups of chocolate chips. 

3. Spray 10 inch skillet with cooking spray. Pat cookie dough into skillet. Top with handful of chocolate chips and lightly press into dough. Bake about 30 minutes until edges are lightly browned. 

4. Remove skillet from oven and let cool on rack 15 minutes. Cut into 16 slices. 

Enjoy! This recipe is a keeper! My husband loved it and he says he will do whatever it takes to get me to keep some of these in the house! One word: dishes. 😜

Recipe from Lodge Cast Iron Classics cookbook. 

Happy Valentine’s Day!

We spent the afternoon today making peanut butter cookies with heart shaped chocolates as a surprise for daddy when he comes home from work!

These girls love to help bake and cook in the kitchen. They knew as soon as we were getting home from school we were going to work on the cookies and just couldn't wait another minute to get started!

We used a Betty Crocker pouch of peanut butter cookies, but at the bottom I’ll share my recipe for homemade- which of course are so much better. But, limited time on a school night meant we needed quick and easy. 

Plus, happy hour may have already started on the other side of this camera. So, here’s to you Betty. 

When Daddy arrived home, he had a single rose for each of his girls, some chocolates and a few small surprises for the girls.  And, the girls couldn't wait to show their daddy the cookies they made for him! 

Irresistible Peanut Butter Cookies 

3/4 c. Creamy Peanut Butter

1/2 cup Crisco 

1 1/4 C firmly packed brown sugar 

3 tbsp milk

1 tbsp vanilla extract 

1 large egg 

1 3/4 C All Purpose Flour 

3/4 tsp baking soda 

3/4 tsp salt 

Heat oven to 375. 

Combine peanut butter, shortening, sugar, milk and vanilla in a large bowl. Beat with electric mixer until well blended. Add egg. Best just until blended. 

Combine flour, baking soda and salt. Add to creamed mixture just until blended. Drop 1 inch rounded balls of dough into baking sheet and bake for 7-8 minutes. 

Let cool slightly and press chocolate hearts or Hershey kissed onto the tops and place in refrigerator so they don’t melt. 

Happy Valentine's Day from Rockfish Farm! 

As the Father has loved me, so have I loved you. Now remain in my love. If you keep my commands, you will remain in my love, just as I have kept my Father’s commands and remain in his love." ~ John 15:9-10