Homemade Sour Cream Cinnamon roll pound cake recipe with cream cheese frosting

• Vegetarian

• Refrigerated

  • 7 Eggs

• Baking & Spices

  • 3 cups Al purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 2 tsp Cinnamon, ground
  • 2 1/2 cups Granulated sugar
  • 1 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 2 cups Butter
  • 1 cup Sour cream

Found on callmepmc.com

Description

Ingredients

• 1 and ½ cups butter
• 2 and ½ cups granulated sugar
• 7 eggs
• 3 cups al purpose flour
• 1 teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 cup sour cream
• 1 tablespoon vanilla extract
• ½ cup butter, at room temperature
• ½ cup light brown sugar
• 2 teaspoon ground cinnamon
• *solid vegetable shortening and granulated sugar for pan

Directions

• 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 ½ cup butter, ½ cup light brown sugar, and 2 teaspoon ground cinnamon. stir with a fork until it is well combined. The mixture will be thick.
• Spoon ¾ 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.