Cinnamon Roll Pound Cake

rich, buttery pound cake with a cinnamon swirl in the center. The cream cheese glaze has the perfect amount of sweetness to counter the tang of the cheese. It's just a beautiful cake.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 25

Total Time 1 45

Servings servings

Calories 573kcal

Author Karly Campbell

Ingredients

For the cake:

1 1/2 cups unsalted butter, room temperature 3 sticks
2 1/2 cups granulated sugar
6 large eggs room temperature
3 cups sifted cake flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream room temperature
2 tablespoons vegetable oil
1 tablespoon vanilla extract

For the cinnamon swirl:

1/3 cup unsalted butter melted
2/3 cup packed brown sugar
1 tablespoon flour
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract

For the glaze:

2 ounces cream cheese room temperature
2 tablespoons unsalted butter room temperature
1 1/2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Instructions

For the cake:

Preheat oven to 325 degrees. Liberally prepare a 12 cup bundt pan with non-stick method of your choice.
In the bowl of a stand mixer fitted with the whisk, beat the butter for 1 minute. Beat in the sugar and continue mixing for 5 minutes, until light and fluffy and pale yellow.
Add the eggs 1 at a time until thoroughly combined, scraping the bowl as needed.
Turn mixer to low and slowly add the flour in 2 batches. Add the salt and baking soda, taking care not to overbeat.
Add the sour cream, oil, and vanilla. Scrape the bowl and mix until just combined. Set aside.

To make the cinnamon swirl:

In a small bowl, whisk together all of the ingredients until combined. Set aside.

To bake:

Pour 1/3 of the batter into the prepared bundt pan.
Drizzle 1/2 of the cinnamon swirl mixture over the batter. Use a butter knife or skewer to swirl the mixture throughout the cake batter.
Top with 1/3 of the batter and the rest of the cinnamon swirl. Swirl the cinnamon mixture throughout the cake.
Top with the remaining 1/3 of the batter.
Bake for 75 to 85 minutes or until a tester comes out mostly clean.
Let the cake cool for 10 minute before inverting onto a serving plate. Let cool completely.

To make the glaze:

Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk. Beat for 2 minutes.
Reduce speed to low and add the powdered sugar in 2 batches, scraping down the bowl as needed.
Once the sugar is fully incorporated, turn the mixer back to medium and add the milk and vanilla. Beat until smooth and pourable.
Drizzle the icing over the cooled cake. Serve at room temperature.

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