Homemade Sour Cream Cinnamon roll pound cake recipe with cream cheese frosting
Homemade Sour Cream Cinnamon Roll Pound Cake Recipe with Cream Cheese Frosting, laced with a cinnamon swirl, this cake is buttery, yet light and is smothered in sweet cream cheese frosting.
Keyword cake, cinnamon, pound cake
Prep Time 15minutes
Cook Time 1hour25minutes
Total Time 1hour40minutes
Author Paula Jones
1 and ½cupsbutter
2 and ½cupsgranulated sugar
½cupbutterat room temperature
½cuplight brown sugar
*solid vegetable shortening and granulated sugar for pan
Prepare a 12 cup tube pan with solid vegetable shortening. Spread evenly over the entire inner surface. sprinkle 1 to 2 teaspoon granulated sugar over shortening and roll pan so that sugar covers the entire surface. Discard excess.
In the bowl of a mixer add butter. beat until fluffy.
Add sugar and beat until fluffy and light yellow.
Add eggs one at a time until just combined.
In another bowl, sift flour with salt, baking powder, and baking soda.
On low speed, add flour to sugar mixture alternately with sour cream, beginning and ending with flour. Do not mix too much after adding flour.
In another small bowl, combine 1/2 cup butter, 1/2 cup light brown sugar, and 2 teaspoon ground cinnamon. stir with a fork until it is well combined. The mixture will be thick.
Spoon 3/4 of the batter into prepared pan. Crumble the cinnamon mixture over the batter.
Run a spatula through the center of the cinnamon mixture to swirl.
Top with remaining batter.
Bake for 75 to 85 minutes it 350 degrees F.
Drizzle with cream cheese frosting.
Store in the refrigerator.
CREAM CHEESE FROSTING
4 ounces cream cheese
2 tablespoon butter, at room temperature
1 and 1/2 cups confectioners' sugar
1/4 cup whole milk or heavy cream
1 teaspoon vanilla extract
Combine cream cheese and butter. Slowly add sugar alternately with milk and vanilla. Add more milk if needed to get a pourable consistency. Put in a ziptop bag and snip the corner off. Drizzle over cake.