Cinnamon cream cheese pound cake

Cinnamon Cream Cheese Pound Cake

Once a month, I host a book discussion at my local library, which means that, once a month, I also make something sweet to share with my fellow bookworms.  I wanted something kind of autumnal this time and decided on pound cake.  The more I looked around for a recipe, the more I realized that I was going to have to make some changes to whatever I found because what I really wanted was a cinnamon pound cake.  I came across two recipes that were very similar and just kept referring back and forth and making a change here and there until I had what I wanted.  A cinnamon cream cheese pound cake.  (Which, by the way, goes perfectly with the pumpkin ice cream I’ll tell you about tomorrow!)

I couldn’t be happier with how this cake turned out.  It’s moist and tender and full of cinnamon flavor.  Exactly what I was looking for.  It got great reviews at the library and from the kids, which is really saying something because they’ve been pickier than usual lately!

For those of you interested in what we’re reading too…  This month was People of the Book by Geraldine Brooks.  The plot of the book is a clever idea.  It spans 5 centuries and acquaints the reader with the history of an ancient book by giving us a glimpse at all the lives it has been a part of.  (I think that’s fascinating.  Have you ever wondered how many hands have held a book that you’re reading?)  The main character is a rare book expert and she is able to dissect the smallest things and uncover information about the book’s past.  As the book is analyzed,  the author introduces the reader to all the people from the past who have had interactions with this book.  It’s a bit of a heavy read since there are so many people to keep track of, and it does get rather detailed at times, but overall, it’s an interesting historical fiction novel.

Recipe:  Cinnamon Cream Cheese Pound Cake

(adapted from My Recipes and Smitten Kitchen)

1 1/2 cups (3 sticks) unsalted butter, room temperature

8-oz. Philadelphia brand Brown Sugar & Cinnamon Spice Swirl cream cheese, room temperature

3 c. granulated sugar

6 large eggs

2 tsp. pure vanilla extract

2 tsp. ground cinnamon

3 c. all-purpose flour

1 tsp. salt

Cinnamon Glaze (recipe follows)

Preheat oven to 325 degrees and lightly spray a 12-cup bundt pan with baking spray, such as Baker’s Joy.

Place butter and cream cheese in mixing bowl and beat on medium speed until smooth.  Add sugar, increase mixer to high speed, and beat for 5 minutes, until mixture is light and airy.  Add eggs, one at a time, beating after each addition.  Add vanilla and cinnamon, then flour and salt all at one time.  Beat just until incorporated.

Pour batter into prepared pan and even out the top.  Bake until cake is golden brown and a cake tester comes out clean, 1 hour and 15 minutes.  Remove cake from oven to a cooling rack.  Cool in pan for 20 minutes.  Remove from pan and allow to cool completely.  Glaze with cinnamon glaze.

Recipe:  Cinnamon Glaze

1 c. powdered sugar

2 Tbsp. milk

1/2 tsp. ground cinnamon

Mix ingredients in a small bowl until smooth.  Drizzle over cooled cake.