Cinnamon Roll Pound Cake

This is a great for breakfast, snack, or for guests.

IMG_0007
INGREDIENTS:
  • 1 cup butter (2 sticks), softened
  • 3 cups sugar plus ¼ cup, divided
  • 1 cup vanilla greek yogurt (I used Dannon, regular yogurt works fine too)
  • 1 teaspoon vanilla
  • 3 tablespoons heavy cream
  • 6 eggs
  • 3 cups flour
  • ½ teaspoon baking soda
  • 1 tablespoon cinnamon
  • {For the Icing}
  • 2 tablespoons butter, softened
  • 2 oz cream cheese, softened
  • ¼ cup heavy cream
  • 1 teaspoon vanilla
  • 1½ cups powdered sugar

INSTRUCTIONS:

  1. Preheat oven to 350. Spray two 9×5 loaf pans with cooking spray and set aside.
  2. In a large bowl beat butter and sugar until light and fluffy. Mix in greek yogurt. Stir in heavy cream and vanilla. Add eggs one at a time, mixing well after each egg. In a separate bowl mix flour and baking soda. Add dry ingredients to wet in gredients and mix until just combined.
  3. In a small bowl mix ¼ cup sugar and cinnamon. Pour ⅓ of batter into loaf pans. Sprinkle half of cinnamon sugar mixure into pan. Repeat with remaining batter, then cinnamon sugar, then ending with batter.
  4. Bake about 1 hour and 20 minutes or until edges begin to brown and an inserted toothpick comes out clean. Allow to cool completely before gently removing from pans.
  5. For the icing, mix together butter and cream cheese. Add cream, vanilla, and powdered sugar and mix to combine. Pour over cooled loaves. Allow to cool and set at least one hour before. (I skipped the icing part. It is just as good without it.)

Adapted from Creme De La Crumb

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