• Cook with Love and Kosher Salt

     

cinnamon roll pound cake

I made this a long while ago and although I don’t remember much as I age, I do remember this cake!  Sylvie does too!  Rich, moist, and laced so pretty and tasty with cinnamon, this cake is worth the small effort it takes to bake.  The glaze is truly the icing on the cake (in that it is!) but seriously adds such a yumminess that I wish for you to bake and sample.  I know it isn’t too holiday-like, but if you are having friends or family for New Years brunch, this would definitely be a hit.

cinnamon roll pound cake (only very slightly adapted from Creme de la Creme):

1 cup butter (2 sticks) room temp
3 cups sugar plus ¼ cup, divided
1 cup vanilla greek yogurt
1 teaspoon vanilla
3 tablespoons heavy cream
6 eggs (room temp)
3 cups flour
½ teaspoon baking soda
1 tablespoon cinnamon
3/4 teaspoon kosher salt

icing –

2 tablespoons butter, melted and cooled
2 oz cream cheese, softened
¼ cup heavy cream
1 teaspoon vanilla
1½ cups powdered sugar
pinch (or two) kosher salt

Preheat oven to 350 degrees. Spray or butter two 9×5 loaf pans with cooking spray and feel free to line bottom with parchment (I did, and usually do) and set aside. Or use different sized pans or muffin tins – and just vary baking time accordingly.

On medium high-speed and with the paddle attachment of your mixer, beat butter and sugar until light and fluffy. Lower the speed and mix in greek yogurt, heavy cream and vanilla. Add eggs one at a time, mixing well after each egg.

Preheat oven to 350 degrees.  Spray or butter two 9×5 loaf pans with cooking spray and feel free to line bottom with parchment (I did, and usually do) and set aside.  Or use different sized pans or muffin tins – and just vary baking time accordingly.

On medium high-speed and with the paddle attachment of your mixer, beat butter and sugar until light and fluffy.  Lower the speed and mix in greek yogurt, heavy cream and vanilla.  Add eggs one at a time, mixing well after each egg.

In a separate bowl mix the flour, baking soda and salt.  On the very lowest speed, add the dry ingredients to the wet and mix until just combined.

In a small bowl mix ¼ cup sugar and cinnamon.

Pour ⅓ of the batter into the loaf pans.  Sprinkle half of cinnamon sugar mixture on top.  Repeat with remaining batter, then the cinnamon sugar, and end with the batter.

Bake for about 1 hour and 10-20 minutes or until edges begin to brown and an inserted toothpick comes out just clean.  Bake less time if you are using smaller pans.  Please check often and before you think it might be done.  The key to deliciousness is baking it so that it is just right.

Let cool for 25 minutes or so and gently invert.  Let cool completely.

For the icing, mix together the melted butter and cream cheese.  (I used my paddle and mixer, but this can also be done by hand.)  Add cream, vanilla, powdered sugar and salt and mix to combine.

Pour over cooled loaves. Allow to cool and set at least one hour before slicing and serving.

Enjoy-

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