You’re gonna back after all

Cinnamon Roll Pound Cake with Cream Cheese Glaze and Pecans


Ingredients

3/4 cup softened butter
1 1/2 cups white sugar
3 eggs, room temperature
3 cups all purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/8 tsp. salt
2 cups sour cream
1 cup chopped pecans
2/3 cup brown sugar
1 tsp. cinnamon

Glaze Ingredients:
1 cup powdered sugar
1 tsp. vanilla

Just enough milk to bring glaze to the consistency you want

How to Make It

Beat room temperature butter and white sugar together in bowl of stand mixer for about 5 minutes, until mixture holds together and becomes light and creamy. Add in eggs one by one, beating well after each one. Mix in baking powder, baking soda, and salt. Mix well. Add flour and sour cream, alternating and mixing after each addition. Pour half of the batter into a pan greased (more on this in a minute) 10 inch bundt pan. Mix together the nuts, brown sugar, and cinnamon, and sprinkle over the 1/2 batter. Top with remaining batter. Bake at 350 degrees for roughly 1 hour and 15 minutes, until toothpick inserted in center comes out clean. You may have to cover with foil during the last 1/2 hour of baking, if top gets too brown.
When cake is done, mix together glaze to desired consistency and drizzle over cooled cake.
Start out by beating your room temperature butter and white sugar together in bowl of your stand mixer for about 5 minutes, until the mixture holds together and becomes light and creamy. It won’t seem like your mixture is going to come together, but it will. Just be patient. 🙂 Just like relationships, cakes take patience and work. 😉 And hopefully, if you do it right, sweetness comes at the end! 🙂
After you cream your butter and sugar together, add in the room temperature eggs one by one, beating well after each one. Getting the eggs (as well as your butter) out of the fridge about 1/2 hour before you begin will keep the butter mixture nice and soft and fluffy. Cold ingredients make the butter harden up and ruin all that lovely softness you worked so hard to create. Don’t ruin this beautiful cake relationship by letting your butter become frigid. Trust me on this.
After your eggs jump lovingly one by one into the batter, mix in your baking powder, baking soda, and salt. Give the mixer a little whirl to make sure that all those little fancy dusts get mixed in. 🙂
Next, add in your flour and sour cream, alternating and mixing after each addition. What does this mean? Well, put in about 1/3 of your flour and stir. Then 1/3 of your sour cream and stir. Flour, stir. Sour cream, stir. Mixing wet, dry, like this just helps to keep your emulsion from breaking (that watery, weirdly gooey mixture that happens sometimes). Don’t go gooey. Go great. Trust me on this. You are a very trusting soul today. But don’t worry. It will pay off in the end.
Pan grease is just equal parts flour, oil, and shortening (I use butter flavored Crisco). Throw that mixture (I use 1/2 cup of each) into your stand mixer and whirl it together. Put that newly minted anti-stick power into an airtight container in the fridge. Then anytime you need to grease a cake pan (especially bundts, which are NOTORIOUS for sticking), whip your pan grease out of the fridge and use a silicone pastry brush to slather that stuff into every crack, crevice, and cranny. And no cake will ever stick in your kitchen again. You’re welcome. 🙂
So pan grease your 10 inch bundt pan, and then pour in half of your cake batter. Mix together the nuts, brown sugar, and cinnamon, and sprinkle this mixture over your batter. Top with remaining batter. Now you have a nice little marble pattern of saaawweeeeet lovin’. You’re welcome. Bake your cake at 350 degrees for roughly 1 hour and 15 minutes, until a toothpick inserted in center comes out clean. You may have to cover your cake with foil during the last 1/2 hour of baking if the top gets too brown.