Hope everyone had a fantastic New Year! I did. I started mine off right, with family and cinnamon cream cheese pound cake. When I first saw this pound cake on Michelle’s blog, One Ordinary Day I knew it was only a matter of time before I baked one up for myself. I would have actually made it sooner except I couldn’t find the cinnamon ‘n brown sugar cream cheese that she used. I finally decided to make my own (cream cheese + brown sugar + cinnamon = cinnamon n’ brown sugar cream cheese!) . I think it worked well. To allow the flavors to meld together I made it a week or so in advance.
Outside of the cream cheese issue this was a snap to throw together. I was a bit unsure about the size of my bundt pan so I reserved some of the batter and baked three mini bundts. After the larger bundt finished baking I realized I didn’t need to be concerned but it worked out well as it left me with the minis to photograph. My parents who were in town for the holiday season were NOT waiting for me to take photos and the kids are never keen on waiting. This was a hit with everyone. My Dad really enjoyed it and said his favorite part was the crunchy crust that formed on the top which once flipped out of the pan became the bottom. He might have also really liked the glaze! :)
1 1/2 cups (3 sticks) unsalted butter, room temperature
8-oz. Philadelphia Brown Sugar & Cinnamon Spice Swirl cream cheese, room temperature (I made my own)
3 c. granulated sugar
6 large eggs
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
3 c. all-purpose flour
1 tsp. salt
Cinnamon Glaze (recipe follows)
Preheat oven to 325 degrees and lightly spray a 12-cup bundt pan with baking spray, such as Baker’s Joy.
Place butter and cream cheese in mixing bowl and beat on medium speed until smooth. Add sugar, increase mixer to high speed, and beat for 5 minutes, until mixture is light and airy. Add eggs, one at a time, beating after each addition. Add vanilla and cinnamon, then flour and salt all at one time. Beat just until incorporated.
Pour batter into prepared pan and even out the top. Bake until cake is golden brown and a cake tester comes out clean, 1 hour and 15 minutes. Remove cake from oven to a cooling rack. Cool in pan for 20 minutes. Remove from pan and allow to cool completely. Glaze with cinnamon glaze.
1 c. powdered sugar (I used 3/4 cup)
2 Tbsp. milk (I used heavy cream)
1/2 tsp. ground cinnamon (I omitted mixing it in. Instead I grated some on top with McCormick’s cinnamon spice grinder)
Mix ingredients in a small bowl until smooth. Drizzle over cooled cake. (Because I didn’t use a full cup of powdered sugar and I used heavy cream my glaze was thick. I had to make a second batch of “glaze” as everyone wanted more for their slice. With my mini bundts I forgot to grate cinnamon on top.)
*You should be able to click on the recipe title to get to a printable recipe page. Please let me know it it works or not. I’m trying something new. Thanks!