Cinnamon Cream Cheese Pound Cake
Author: 
Recipe type: Dessert, Cake, Pound Cake
 
Ingredients
  • 3/4 cup unsalted butter, at room temperature
  • 1/2 package (113 grams) cream cheese, at room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 11/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
Instructions
  1. Preheat the oven to 325°F. Lightly butter a 6-cup bundt pan.
  2. In a medium bowl, sift flour, cinnamon, baking soda, baking powder and salt; set aside.
  3. In a large bowl, butter and cream cheese beat with a mixer on medium speed until smooth and light in color.
  4. Add the sugar, increase the speed to high, and beat until light and airy.
  5. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed.
  6. Add the vanilla, then the flour mixture. Beat just until incorporated.
  7. Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 60 to 70 minutes.
  8. Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.
  9. Dust with powdered sugar and serve with a dollop of whipped cream if desired.
Recipe by Baker Street at https://bakerstreet.tv/2011/08/blog-hop-cinnamon-cream-cheese-pound-cake/