Sour Cream Cinnamon Roll Pound Cake
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Homemade Sour Cream Cinnamon Roll Pound Cake Recipe with
Homemade Sour Cream Cinnamon Roll Pound Cake
I’m kind of in love with this cake! Cinnamon Rolls are my favorite food. I’ve wanted to make a Pound Cake inspired by cinnamon rolls for a long time. Unfortunately, I’m just getting to it.
I so wish I hadn’t waited so long!
Because of the cinnamon ribbon running throughout, this cake reminds me of the Sock It to Me Cake that my Grandmother used to make. Do you remember that cake? While it was good, it doesn’t compare to the deliciousness of this recipe.
This pound cake is soft, dense, and moist, much like my 2-Step Fresh Peach Pound Cake and Amaretto Pound Cake.
Homemade Sour Cream Cinnamon Roll Pound Cake Recipe with Cream Cheese Frosting has a mild cinnamon flavor. I was careful not to overpower the cake with a strong cinnamon flavor. The result, I think, is the perfect blend of cinnamon roll and traditional pound cake flavor.
Sour Cream Cinnamon Roll Pound Cake Tips
- First, I bake my pound cakes in a 10-inch round by 4-inch deep
tube pan . Cakes are easier to remove using atube pan than a bundt pan. - When measuring flour, a cup is not always a cup. Please read this post on how to correctly measure flour.
- Next, cream the
butter and sugar until it’s light and fluffy. The color will actually change to a very pale yellow. - Also, add the eggs one at a time. Allow the mixer to swirl the egg into the batter until most of it is incorporated before you add the next egg.
- I use this basic Cream Cheese Frosting recipe, adding 2 more tablespoons of milk to make it thinner. I place half of the frosting in a freezer zip-top bag, snip the corner off, and drizzle it over the cake. (I refrigerate the remaining frosting for Cinnamon Roll Cupcakes. You can also half the frosting recipe for no left-overs.)
- Finally, allow the cake to cool at least 20 minutes in the pan before inverting it onto a platter. I love a pound cake that still warm so serve it warm if you like. It will take this dense cake a couple of hours to cool completely. You’ll want to make sure it’s completely cool before covering it.
Pans and such
I bake my pound cakes on a cookie sheet to bake. Setting the pan on a cookie sheet may affect the baking time. As well, using a light versus a dark tube pan will affect baking times. For my cakes, I bake in a light pan on a round cookie sheet.
Your
I’m not a fan of non-stick spray for pound cakes. Some of the sides always stick pulling off that crust that I worked so hard to create. Instead, I like to use solid vegetable shortening and follow that with a dusting of granulated sugar. (Yes, sugar. Sugar doesn’t leave any white areas on the cake.) Alternately, I like the Wilton cake release. (When I started this pound cake series, I did use non-stick spray. However, after making so many and trying other methods, I do not use non-stick spray for cakes now. I have tried to go back and update those posts, but may have missed some.)
Equipment
- electric stand mixer
- spatula
- cake release
- cake thermometer
- measuring cups and spoons
- bundt pan
- tube pan
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Sour Cream Cinnamon Roll Pound Cake with Cream Cheese Frosting
Ingredients
- 1 and ½ cups butter
- 2 and ½ cups granulated sugar
- 7 large eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup sour cream
- 1 tablespoon pure vanilla extract
- ½ cup butter at room temperature
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
Instructions
- 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.
- Add vanilla.
- 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.
Notes
- 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I love this cake but do you have suggestions on how to keep the cinnamon mixture from sinking to the bottom ?
This may be the BEST pound cake recipe yet! Thnaks!!
Such a delicious, light and fluffy pound cake! Perfect with the cream cheese frosting too!
I love the idea of making a cinnamon roll cake!