~ Sugar 'n Cinnamon Toasted-Pound-Cake Sticks ~

This simply-delicious short-and-sweet, playful post is for anyone who loves cinnamon toast with their coffee or tea in the morning -- just looking at the cute little Domino Sugar 'n Cinnamon container makes me smile.  This sweet 'n aromatic powdery concoction, when sprinkled atop a pat or two of sweet cream butter melting over a hot, crispy piece of toast is blissful.     

My grandmother had a penchant for sweets, sometimes finding ways to make sweet things even sweeter. She had a "sweet tooth".  One of the things my she did on occasion was treat a piece of 'Plain Jane' pound cake like a slice of bread. She would pop a slice into the toaster (later in life she placed it flat in a toaster oven), then butter it and sprinkle it with sugar 'n cinnamon.  

Two days ago I made ~ A Sweet Cream Cake:  A Dream of an Easy Cake ~. Sometimes called a whipping cream cake, the butterfat in heavy cream replaces butter in these cakes (which is why they don't technically qualify for pound cake status), but, the end result is essentially identical -- nothing fancy, just delicious and dense enough to make it suitable for toasting.  I'm just following in my grandmother's footsteps!

This really isn't a recipe, so just follow along while I play with my cake:

To make six cake-sticks, using a serrated bread knife, cut out a 4" x 3" rectangular piece of cake.  

Slice off the crusts (like you would do to sandwich bread), stand the cake up on its side, slice it down the center (to form two 4" x 3" halves), and, lastly, slice each half into three sticks.

Each one of my sticks are 4" L x 3/4" W x 3/4"H. Note:  If using loaf-shaped pound cake, start with 3/4" slices, cut off the crusts and cut into sticks.

Place the sticks on a rack in an appropriately-sized baking pan that has been lined with parchment.  Get the Sugar 'n Cinnamon out of the pantry and bring 3-4 tablespoons salted butter to room temperature.   The butter needs to be very soft -- to hasten the softening process, cut it into 1/4" slices or small cubes (it'll be ready in 5-10 minutes).

Lightly butter the top of each stick with butter, then sprinkle the tops with cinnamon sugar.  

Place 4" underneath preheated broiler for 2 1/2-3 minutes on the the first side.  Remove from oven.

Sticks will be golden brown and bubbly.  Flip the sticks over on their bottom sides.  Repeat the buttering and sprinkling process.  Return to broiler until golden, about 1 1/2-2 minutes on the second side. Remove from oven.

Repeat this same process with the third and fourth sides, knowing that they will brown much quicker, about 30-45 seconds per side.  Remove from oven.  Serve hot, warm or at room temperature.

Two Words:  Simply Irresistible!

Sugar 'n Cinnamon Toasted-Pound-Cake Sticks:  Recipe yields instructions to make as many toasted-pound-cake sticks as you want.

Special Equipment List:  cutting board; serrated bread knife; baking pan; parchment paper; cooling rack

Cook's Note:  Another breakfast food I must have Sugar 'n Cinnamon on is oatmeal.  You can find ~ It's a Mom Thing:  My Mother's Perfect Oatmeal ~ recipe in Categories 9, 11 or 16.  What a great way to start a cold day.  And guess what?  Crunchy Toasted-Pound-Cake Sticks go great with a big bowl of steaming hot oatmeal!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and photos courtesy of Melanie's Kitchen/Copyright 2015) 

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Comments

[Kitchen Encounters]

PS Liz: www.projectpastrylove.com is lovely. You are a very talented lady!

[Kitchen Encounters]

Liz! Thanks so much for the sweet comment and for sharing the recipe on your blog -- I love it when we bloggers do nice things for each other. As for the pound cake sticks -- they really are addictive, so, warn your readers!!!

[Liz]

This is a great idea! And it looks so yummy :) I just made a Limoncello pound cake for my blog. I am going to put a link to your post in it... I think my readers would love to try this recipe :)
~Liz (Project Pastry Love)