Cinnamon Roll Pound Cake

I love cakes and simple breads that are baked in a loaf pan. Mix everything together, put the batter in the pan, bake it up and you’re good to go. I haven’t made any loaves in a while and I came across this cake and I was very interested. It tastes like cinnamon rolls but doesn’t take so long to bake? How wonderful! The original recipe made two loaves, I cut it in half and the ingredients you see her makes just one loaf.

This is called a pound cake, which I always make in a Bundt pan. This does have all of the characteristics of pound cake: equal amount of flour and sugar, lots of butter, lots of eggs. Since I scaled down the recipe, it didn’t seem like I was making a big cake; which is something that I always feel when making a pound cake. 

This cake is a bit tricky to spread in the pan: 1/3 of the batter isn’t very much and it’s hard to spread it evenly in the pan. It took a lot of coaxing and using my tiny spatula to make it work. I baked this up and iced it the next day, which was a good time saver for me. I tend to rush things anyway, and sometimes try to ice things when they are still warm, which does not work at all! Does this taste like a cinnamon roll? Well, the great cinnamon flavor is there, but the texture of the cake is different. Still, this is a pretty good substitute that is ready to eat pretty quickly.

Cinnamon Roll Pound Cake

1-1/2 cups flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, room temperature

1-1/2 cups sugar

3 eggs, room temperature

1/2 cup sour cream

1 tablespoon vanilla

1-1/2 tablespoons heavy cream

2 tablespoons cinnamon sugar

1 tablespoon butter, room temperature

1 ounce cream cheese, room temperature

2 tablespoons heavy cream

1/2 teaspoon vanilla

¾ to 1 cup powdered sugar

Preheat the oven to 350 degrees. Grease bottom and sides of a 9” x 5” loaf pan and dust with flour.

In a small bowl, stir together the flour, baking soda and salt; set aside. In a large mixer bowl, beat the butter and sugar on medium speed until light. Add the eggs, one at a time, beating for one minute after each addition. Stir in the sour cream, vanilla and heavy cream. Reduce speed to low and gradually add flour mixture. Stir just until incorporated.

Spread 1/3 of the batter into the prepared pan. Sprinkle with 1 tablespoon of the cinnamon sugar. Spread another 1/3 of the batter in the pan and top with the remaining 1 tablespoon of cinnamon sugar. Top with the remaining batter; spread evenly and smooth the top of the batter with a spatula.

Bake 50-70 minutes, until edges begin to brown and a thin knife inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes and then remove the loaf from the pan and cool on a wire rack.  

Make the icing: in a large mixer bowl, beat together the butter and cream cheese. Add heavy cream, vanilla, ¾ cup powdered sugar and beat to combine. If the icing seems too thin, add additional powdered sugar. Spread the icing over the cooled cake and allow to set before cutting.

Recipe from Sweet Pea’s Kitchen