Cinnamon Swirl Buttermilk Pound Cake

This is now my favorite "coffeecake". It is perfect for a morning coffee or tea break or for afternoon tea.

Streusal topping:

1/2 cup (2.1 oz/60 g) all-purpose flour

1/3 cup (2.5 oz/72 g) firmly packed light brown sugar

1/4 teaspoon ground cinnamon

Pinch of Salt

3 Tbsp (1.5 oz/42 g) unsalted butter, melted

Cake Batter:

2 cups (8.5 oz/242 g) all-purpose flour

1/2 cup (2 oz/57 g) cake flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/8 tsp ground cardamom or allspice

1 cup (2 sticks/8 oz/227 g) unsalted butter, softened

2 cups (14 oz/400 g) granulated sugar

3 large eggs, room temperature

2 tsp vanilla extract

1 tsp finely grated orange zest

1 cup (240 ml) buttermilk

1. Position a rack in the center of the oven. Preheat oven to 325 degrees. Grease the inside of a 10-inch bundt pan. Dust with flour and set aside.

2. To make cinnamon swirl: In a small bowl whisk together the flour, brown sugar, cinnamon and salt, breaking up any lumps of sugar. Add the melted butter and stir until blended and crumbly.

3. To make the pound cake: Sift together all the flours, baking powder, baking soda, salt and cardamom into a medium bowl. Whisk to combine and set aside.

4. In a large bowl beat the butter at medium speed until very creamy, about 2 minutes. Gradually add the sugar and beat at medium-high speed until well blended and light about 4 minutes.

5. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and orange zest.

6. At low speed add the dry ingredients in three additions, alternating with the buttermilk in two additions. The pattern is -- flour, buttermilk, flour, buttermilk, flour. Mix until just combined ... do not overmix.

7. Pour half of the batter into the prepared bundt pan and smooth top of batter. Sprinkle the cinnamon swirl mixture evenly over the batter. Add the remaining batter and smooth the top.

8. Bake the cake for 65 to 75 minutes. Always start checking at 60 minutes. If a cake tester inserted into the middle of the cake comes out clean, it is done. Remove from oven and cool on a wire rack for 15 minutes.

7. Invert the cake onto the rack and cool completely. Dust the cake with confectioners' sugar just before serving.

Makes 12 servings.

Note: I have also served this with an orange glaze which is very yummy ... 1 cup of confectioners'/powdered sugar + 3 -4 tbsp of fresh orange juice. Add the orange juice to the sugar, one tablespoon at a time and mixing until you get a thick glaze. Let the glaze sit for about 10 minutes before you start drizzling the cake. I like a thicker glaze and that is why I let it sit for a while.