Ingredients
The following ingredients have 4 Servings
- 16 ounce box pound cake mix
- ¼ cup vegetable oil
- 2 large eggs
- ⅔ cups half and half
- 2 Tablespoons light brown sugar (packed)
- 1 Tablespoon cinnamon
- ¼ cup (½ stick) salted butter (melted)
- ¼ cup white granulated sugar
- 2 Tablespoons light brown sugar
- 1 Tablespoon cinnamon
- ½ teaspoon nutmeg
Instruction
- Preheat the oven to 350 degrees Fahrenheit and grease a loaf pan with cooking spray.
- Use a hand or stand mixer to beat together the pound cake mix, vegetable oil, large eggs and half and half in a medium sized mixing bowl for 30 seconds.
- Scrape the sides and bottom of the bowl and then beat again for 2 minutes or until combined and smooth.
- Place ¾ cup of the batter in a small mixing bowl and stir in the light brown sugar and cinnamon. Set aside for now.
- Pour a little more than half of the plain batter in the prepared loaf pan and then scoop the cinnamon and sugar batter on top, leaving a border around it so it doesn’t touch the side of the pan.
- Use a butter knife to swirl the batters together lightly, creating a pattern.
- Cover the cinnamon and sugar batter with the rest of the plain batter, as evenly as possible. It’s okay if some of the cinnamon batter is poking through.
- Bake for 50-60 minutes or until lightly golden brown and a toothpick inserted in the middle comes out clean or with just a couple of crumbs.
- Allow the bread to cool for 10 minutes while you prepare the topping ingredients.
- Cover warm bread with melted butter. You can either dip it into a large dish or brush a thick layer of butter onto the bread.
- In a small mixing bowl, whisk together the white granulated sugar, light brown sugar, cinnamon and nutmeg.
- Pour it into a small, lipped baking sheet or 9x13 inch baking pan, in an even layer.
- Dip each side in the melted butter and then into the sugar mixture.
- Serve warm or allow to cool completely before cutting and serving.
