This decadently spiced and generously drizzled cake was inspired by one of our favorite south-of-the-border sweet snacks.
Churro and Chocolate Pound Cake
Makes 1 (13-cup) cake
- 1½ cups unsalted butter, softened
- 2 cups plus 2 tablespoons firmly packed light brown sugar, divided
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- 1 cup sour cream
- ½ cup whole milk
- ¼ cup granulated sugar
- 2 tablespoons melted unsalted butter
- Chocolate sauce, to serve
- Preheat oven to 350°.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 2 cups brown sugar with a mixer at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a large bowl, whisk together flour, 1 teaspoon cinnamon, salt, baking powder, and nutmeg. In a medium bowl, whisk together sour cream and milk. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition.
- Spray a 13-cup cast-iron fluted cake pan with baking spray with flour. Spread batter into prepared pan. Gently tap pan on counter lined with a kitchen towel a few times to release air bubble’s.
- Bake until a wooden pick inserted near center comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack for 15 minutes. Invert cake onto wire rack, and let cool completely.
- In a small bowl, stir together granulated sugar, remaining 2 tablespoons brown sugar, and remaining 1 teaspoon cinnamon. Working in sections, brush cake with melted butter and coat with sugar mixture, pressing gently to adhere. Serve with chocolate sauce.
If you don’t have a fluted cast-iron cake pan, these recipes work great in a standard Bundt pan.