Sour Cream Cinnamon Roll Pound Cake with Cream Cheese Frosting

Step 1

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.

Step 2

In the bowl of a mixer add butter. beat until fluffy.

Step 3

Add sugar and beat until fluffy and light yellow.

Step 4

Add eggs one at a time until just combined.

Step 5

Add vanilla.

Step 6

In another bowl, sift flour with salt, baking powder, and baking soda.

Step 7

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.

Step 8

In another small bowl, combine 1/2 cup butter, 1/2 cup light brown sugar, and 2 teaspoon ground cinnamon. stir with a fork until it is well combined. The mixture will be thick.

Step 9

Spoon 3/4 of the batter into prepared pan. Crumble the cinnamon mixture over the batter.

Step 10

Run a spatula through the center of the cinnamon mixture to swirl.

Step 11

Top with remaining batter.

Step 12

Bake for 75 to 85 minutes it 350 degrees F.

Step 13

Drizzle with cream cheese frosting.

Step 14

Store in the refrigerator.