Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Cinnamon Powdered Ceylon - Fair Trade Certified Description
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USDA Organic
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Fair Trace Certified™
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Cinnamomum verum
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Non-Irradiated
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Kosher
Frontier Co-op® Organic Ceylon Cinnamon (Cinnamomum verum) is a flavorful, high-quality spice that comes from the bark of an evergreen tree. Our organic Ceylon cinnamon is also keto-friendly. There are no artificial additives or chemicals used at any stage of growing, harvesting and manufacturing.
Ceylon cinnamon is a fantastic addition to baked goods like cookies, cakes, and breads, as well as hot drinks, but can be combined with anything to add a sweet and spicy enhancement. Also a nice complement to vegetable dishes, sauces, curries, puddings, and stewed fruits.
Unlike cassia cinnamon, Ceylon cinnamon, which is also known as "true cinnamon" has a much milder, sweet flavor. The "verum" in Ceylon cinnamon's botanical name is Latin for "true."
Our Organic Fair Trade Certified Ceylon Cinnamonis sustainably grown in Sri Lanka (formerly known as Ceylon) and is certified organic and fair trade. The farmers and workers who grow and process this cinnamon are paid fairly. They use no chemicals or additives in the manufacturing process.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Sweet Potato Pound Cake With Maple-Vanilla Glaze
[vc_row][vc_column][vc_column_text]There’s something deeply comforting about baking on a cool day, with the hum of the mixer, the swirl of cinnamon in the air and the promise of something sweet but wholesome. This sweet potato pound cake recipe delivers all that cozy charm in a golden, tender loaf. Made with an exceptional organic flour from
Bob’s Red Mill and real sweet potato puree, it’s rich, moist and lightly spiced with cinnamon, nutmeg, cloves and cardamom. A drizzle of maple-vanilla glaze brings it all together with bakery-level beauty. Serve it at brunch, wrap it up as a homemade gift — or sneak a warm slice for breakfast with your coffee. We won’t tell.
Sweet Potato Pound Cake With Maple-Vanilla Glaze
- 1-1/4 cups Bob's Red Mill Unbleached White All-Purpose Organic Flour
- 1/4 tsp. Bob's Red Mill Baking Soda
- 1/4 tsp. Bob's Red Mill Baking Powder
- 2 tsp. cinnamon
- 1 tsp. kosher salt
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 8 Tbsp. unsalted butter (softened)
- 1-1/4 cups brown sugar
- 3/4 cup organic sweet potato puree
- 1-1/2 Tbsp. maple syrup
- 1 Tbsp. vanilla extract
- 1/2 tsp. almond extract
- 2 eggs (room temperature)
- 1/3 cup sour cream (room temperature)
Maple-vanilla glaze
- 4-5 Tbsp. heavy cream
- 1 cup powdered sugar
- 2 Tbsp. maple syrup
- 1 tsp. vanilla bean paste
- Pinch salt
Optional topping
- 1-2 oz. pecans (toasted & chopped)
- Preheat oven to 350 degrees F. Grease 8-½ x 4-½-inch loaf pan and line pan, including up the sides, with parchment paper.
- In mixing bowl, whisk together flour, baking soda, baking powder, salt and spices until no clumps remain.
- In large mixing bowl, or in bowl of stand mixer fitted with whisk attachment, mix softened butter and brown sugar for 3-4 minutes. (Note: The mixture won't cream together, and this is okay.)
- To same large mixing bowl, add sweet potato puree, maple syrup, vanilla extract and almond extract. Mix until smooth. (Note: The mixture will look a little clumpy, but comes together at the end.)
- Add one egg and mix until completely combined before adding second egg.
- Mix in sour cream, then carefully fold in flour mixture until combined. (Note: A few streaks of flour in the mixture can remain. Do not overmix.)
- Into loaf pan, pour batter and smooth out top with rubber spatula. Bake 65-75 minutes, or until wooden skewer comes out with a few moist crumbs. Let cool in pan about 10 minutes, then remove from pan and cool completely on wire rack before glazing.
Maple vanilla glaze
- In mixing bowl, combine heavy cream, powdered sugar, maple syrup, vanilla bean paste and salt. Whisk until smooth, adding more cream or powdered sugar until desired consistency is reached. (Tip: Desired consistency is thick but still pourable enough to drip slowly down sides of cake leaving nice drip lines.)
- Allow cake to cool completely before glazing. (Note: This is important for glaze to remain set on sides of cake.)
- Onto cooled cake, pour glaze and let it drip down sides. Top with chopped toasted pecans, if desired.
Grab the goods for your next bake (and beyond) from Vitacost.
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