Tuesday, May 3, 2016

Cinnamon Roll Pound Cake

We've started a fun Saturday morning tradition of having cinnamon rolls for breakfast. Not the fancy homemade kind...the kind in the can that pops when you press the spoon against the side...and always makes me jump when it pops. Anywho...they are so freaking yummy. With that said, we've been kind of cinnamon obsessed over here lately. I recently ran across a pound cake I'd pinned a few years back and knew it was time to try it. And, oh my goodness...it was so tasty! And the icing just takes it up a whole 'nother level. I ate some of it with a spoon. Whoops. It's perfect for breakfast with a cup of coffee...or you can do what I did and have it for dinner. No shame. Y'all try this, though...it's so good...
Cinnamon Roll Pound Cake
{Crème de la Crumb}
1 cup butter, softened
3 cups sugar plus 1/4 cup, divided
1 cup vanilla Greek yogurt
1 teaspoon vanilla
3 Tablespoons heavy cream
6 eggs
3 cups flour
1/2 teaspoon baking soda
1 Tablespoon cinnamon
For the icing
2 Tablespoons butter, softened
2 ounces cream cheese, softened
1/4 cup heavy cream
1 teaspoon vanilla
1 1/2 cups powdered sugar
Preheat oven to 350. Line two 9 x 5 loaf pans with nonstick foil, spray heavily with cooking spray, and set aside. (I didn't use foil and instead buttered and floured the pans.)
In a large bowl beat butter and sugar until light and fluffy. Mix in Greek yogurt. Stir in heavy cream and vanilla. Add eggs one at a time, mixing well after each egg. In a separate bowl mix flour and baking soda. Add dry ingredients to wet ingredients and mix until just combined.
In a small bowl mix 1/4 cup sugar and cinnamon. Pour 1/3 of batter into loaf pans. Sprinkle half of cinnamon sugar mixture into pan. Repeat with remaining batter, then cinnamon sugar, then ending with batter. (I had to use a spoon to kind of spread the batter out each time I poured it in the pan.)
Bake about 50 minutes or until edges begin to brown and an inserted toothpick comes out clean. If cake is not ready at 50 minutes, check again every 5-10 minutes. (My cakes were ready at 55 minutes.) Allow to cool completely before gently removing from pans. For the icing, mix together butter and cream cheese. Add cream, vanilla, and powdered sugar and mix to combine. Pour over cooled loaves. Allow to cool and set at least one hour before slicing and serving.


Hope everyone has a happy day...