Savor the comforting warmth of cinnamon with this delightful Cinnamon Infusion Streusel Pound Cake, a perfect treat for any occasion.
In a large bowl, cream together the butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
In a small bowl, combine the flour, brown sugar, and ground cinnamon for the streusel topping. Cut in the cold butter pieces using a fork or pastry cutter until the mixture resembles coarse crumbs.
Pour half of the batter into the prepared loaf pan. Sprinkle half of the streusel topping evenly over the batter. Repeat with the remaining batter and streusel topping.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.