Friday, August 16, 2013

Cinnamon Swirl Pound Cake with Cream Cheese Glaze

I made this beautiful and delicious cake for my Mother for her recent visit. Mama is a very young 85, is in great health and goes to the gym almost every day. She is a true Southern Cake Lady. She loves cake and believes it will solve many of the problems of the world.

If you are feeling down in the dumps, just get into the kitchen and bake a cake. It will cheer you right up, according to Mama. Have a friend who is bereaved? Take them a cake. Any kind of celebration whether birthday or a new birth, graduation or retirement, family reunion, holiday or wedding, calls for cake.

A visit from Mama definitely calls for cake!

This is a true pound cake with a fine crumb, tender, moist, and rich taste, and a golden brown crust. It is swirled with a delicious buttery cinnamon sugar filling and topped with a cream cheese glaze reminiscent of cinnamon rolls.

Cinnamon Swirl Pound Cake with Cream Cheese Glaze

3 sticks unsalted butter, room temperature
1 1/2 cups sugar
6 eggs, room temperature
3 cups cake flour, sifted before measuring
1 Tbsp. baking powder
1 tsp. salt
1 cup sour cream
1 Tbsp. vanilla

Preheat oven to 325 degrees.

Beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.

Meanwhile, combine flour, baking powder, and salt in a separate bowl.

Add half the sour cream to the butter mixture and mix to combine. Add half the flour mixture and beat until incorporated. Add the other half of the sour cream mixture, combine, then add the remaining flour mixture and beat well.

Lastly, add the vanilla and mix well but don't over mix.

1 stick unsalted butter, melted
1 tsp. vanilla
2/3 cup brown sugar
1 1/2 tsp. ground cinnamon
1 Tbsp. flour

In a small bowl, whisk all ingredients together until well combined.

Bake the Cake:
Spray a tube or bundt pan with cooking spray. Pour 1/4 of the cake batter into prepared pan. Next drizzle some of the swirl mixture over the batter. Use a knife or chopstick to create a swirl pattern. Repeat the steps until all batter is used.

Bake for 1 hour and 10 to 20 minutes. Remove from oven and cool in pan for 10 minutes then remove the cake and let it cool completely.

Cream Cheese Glaze:
1 (8 oz.) package cream cheese, room temperature
1/2 cup powdered sugar
1/4 cup milk
1 tsp. vanilla

Beat ingredients together with a mixer until smooth and pourable. Pour the glaze over the cake and serve.


  1. Y.U.M! I have been on a weeks vacation and not blogging. This cake looks divine!

  2. I can't wait to hear about your camping trip! What did you cook? Thank you for your comment.

  3. That looks wonderful. This one's going on my To-Do List.

  4. I hope you blog about it--I want to see your version! Thanks for your comment, Rosie.