Cooking Thursday

 Here's a yummy recipe I made for Sunday morning breakfast last week.  It can be made ahead and was really tasty with a moist cake base and ribbons of cinnamon running through it.  As you can see, you shouldn't eat it too often!

Cinnamon Roll Pound Cake

1 stick butter , softened

1 1/2 cups, plus 1/3 cup sugar , divided

1/2 cup sour cream

2 teaspoons vanilla

1 tablespoon milk

3 eggs

1 1/2 cups flour

1/4 teaspoon baking soda

2 teaspoons cinnamon

2½ cups powdered sugar

2-3 tablespoons milk

1/2 teaspoon cinnamon

Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.

In a stand mixer beat the sugar (not including the 1/3 cup) and butter together for 2-3 minutes or until noticeably lighter in color and fluffy.

Add in the eggs, sour cream, milk and vanilla and mix until well combined.

Add in the dry ingredients and mix until just combined.

Using the last 1/3 cup of sugar, add the 2 teaspoons of cinnamon to it.

Add in half of the batter, then half the cinnamon sugar sprinkled on top.

Add another half of what you have left (so a quarter of all the batter you started with) and sprinkle the rest of the cinnamon sugar over that layer.

Add the rest of the batter.

Bake for 60 minutes or until your tester comes out clean.

Cool cake completely before adding the icing.

Mix the powdered sugar and milk (just enough to have a thick but pourable consistency, like honey.

Reserve 1/4 cup of it and add the 1/2 teaspoon of cinnamon to it.

Pour the regular icing over the cake.

Add the cinnamon frosting to a small ziploc bag.

Cut a tiny bit off the edge and pipe a zig zag line on the top of the cake.

*I didn't make the extra cinnamon frosting, just added some cinnamon to my regular frosting.  I'm sure it looks pretty that way, but it tasted just as good the easier way!