Cinnamon Roll Pound Cake
Cinnamon Roll Pound Cake is a side dish that serves 8. One serving contains 392 calories, 4g of protein, and 22g of fat. For 55 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. 6 people have made this recipe and would make it again. A mixture of unsalted butter, vanillan extract, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Cookie Madness. Taking all factors into account, this recipe earns a spoonacular score of 6%, which is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Gluten-Free Cinnamon Roll Pound Cake with Vanilla Drizzle, Cinnamon Chocolate Pound Cake, and Cinnamon Scented Pound Cake.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 85 minutes
Ingredients:
1/8 teaspoon baking soda
1 cup sifted cake flour (98 grams)
3/4 cup confectioners' sugar
1 ounce cream cheese, room temperature
2 large eggs, room temperature (100 grams)
1 1/4 teaspoons all-purpose flour
1/2 teaspoons ground cinnamon
4 tablespoons packed light brown sugar
2 tablespoons milk
3/8 teaspoon salt
1/3 cup (80 grams) sour cream, room temperature
3/4 cup plus 4 teaspoons sugar (160 grams)
1 tablespoon unsalted butter, room temperature
2 tablespoons unsalted butter, melted
1 stick (120 grams) unsalted butter, softened
1/4 teaspoon vanilla extract
1 teaspoon vanilla extract
2 teaspoons vegetable oil
Equipment:
loaf pan
oven
mixing bowl
bowl
butter knife
skewers
frying pan
kitchen thermometer
toothpicks
wire rack
Cooking instruction summary:
Preheat the oven to 325F. Grease an 8x4 inch metal loaf pan. Line with a strip of parchment, then grease again and dust with more flourIn a mixing bowl, beat the butter until creamy. add the granulated sugar and beat until fluffy, scraping bowl once or twice. Add the eggs 1 at a time, combining well after each addition and scraping the bowl.With mixer on lowest speed or by hand, add the flour in 2 parts, stirring until blended. Add the salt and baking soda, stirring well. Add the sour cream, oil, and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Set the batter aside.CINNAMON SWIRL: In a small bowl, mix together melted butter, sugar, flour and vanilla.TO BAKE: Pour 1/3 of the batter into the prepared pan, then drizzle 1/2 of the cinnamon swirl mixture over it.Using a butter knife or skewer, swirl the mixture through the cake batter.Repeat with the rest of the cake batter and cinnamon swirl. Top with the remaining batter.Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. A meat thermometer inserted in the center should register about 210 F.Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature.To make the frosting, beat the cream cheese and butter until creamy. Stir in the sugar and beat until well blended, then beat in the vanilla. Drizzle the icing over the cake or if you prefer, put it in a heavy duty freezer bag, push it all down toward the bottom corner, snip off the bottom corner and squeeze it over. You'll have moe than enough.
Step by step:
1. Preheat the oven to 325F. Grease an 8x4 inch metal loaf pan. Line with a strip of parchment, then grease again and dust with more flour
2. In a mixing bowl, beat the butter until creamy. add the granulated sugar and beat until fluffy, scraping bowl once or twice.
3. Add the eggs 1 at a time, combining well after each addition and scraping the bowl.With mixer on lowest speed or by hand, add the flour in 2 parts, stirring until blended.
4. Add the salt and baking soda, stirring well.
Add the sour cream, oil, and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Set the batter aside.CINNAMON SWIRL In a small bowl, mix together melted butter, sugar, flour and vanilla.TO BAKE
1. Pour 1/3 of the batter into the prepared pan, then drizzle 1/2 of the cinnamon swirl mixture over it.Using a butter knife or skewer, swirl the mixture through the cake batter.Repeat with the rest of the cake batter and cinnamon swirl. Top with the remaining batter.
2. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. A meat thermometer inserted in the center should register about 210 F.
3. Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate.
4. Let cool to room temperature.To make the frosting, beat the cream cheese and butter until creamy. Stir in the sugar and beat until well blended, then beat in the vanilla.
5. Drizzle the icing over the cake or if you prefer, put it in a heavy duty freezer bag, push it all down toward the bottom corner, snip off the bottom corner and squeeze it over. You'll have moe than enough.
Nutrition Information:
covered percent of daily need
