This buttery pound cake takes inspiration from coffee cake and is packed with cinnamon flavor! It's perfect with coffee or a glass of cold milk.
2 cups (4 sticks) butter, room temp.
4 cups sugar
8 oz (1 cup) full fat sour cream, room temp.
1 teaspoon salt
1 tablespoon vanilla extract
8 large eggs, room temp.
4 ½ cups cake flour or White Lily All Purpose Flour
Prepare cinnamon filling and streusel topping (recipes below). Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat or baking spray and adding a parchment paper square between the two pieces. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy. Add 1/2 cup flour, sour cream, salt, and vanilla extract and beat until combined. Scrape the bottom and sides of the mixing bowl. Add 1 egg and beat until it disappears. Repeat with each egg, beating well after each addition. Add the rest of the flour in 2 additions, beating on low until it just disappears. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour about half the batter into prepared pan. Spread cinnamon filling, then add the rest of the batter. Top with streusel topping. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 hours to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let cool 15 minutes. To unmold, place over a metal can, like those containing beans or tomatoes, and push down to remove outer piece. When cool enough to handle, lift or turn cake out onto a wire rack and let cool completely.
Cinnamon Filling
1 cup light brown sugar, packed
1 cup flour
2 tablespoons cinnamon
6 tablespoons butter, melted
Stir together sugar, flour, and cinnamon. Add melted butter and mix well.
Streusel Topping
1 cup sugar
1 cup flour
1 tablespoon cinnamon
1 stick butter, cold, diced
Stir all ingredients together. Use your hands or a pastry blender to cut the butter small, working the flour in until the mixture resembles coarse crumbs.
