This moist, dense pound cake is inspired by the classic soft sugar cookies rolled in cinnamon sugar.
1 pound (4 sticks) butter, room temperature
1 package (8 oz) cream cheese, room temperature
1 teaspoon salt
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cream of tartar
4 cups sugar
8 large eggs, room temp.
4 ½ cups cake flour or White Lily All Purpose Flour
3/4 cup buttermilk, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add ½ cup flour, cream cheese, salt, cream of tartar, baking powder, baking soda, and vanilla extract and beat until combined. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg and beat until fully incorporated. 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. With the mixer running, drizzle in buttermilk. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 ½ hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Cinnamon Glaze
4 cups powdered sugar
1/3 cup milk, plus a little more
1 tablespoon ground cinnamon
Beat sugar, cinnamon, and milk together with an electric mixer. Add more liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one teaspoon at a time. Slowly pour over cooled cake.
Cinnamon Sugar
1/4 cup sugar
1 teaspoon cinnamon
Stir together sugar and cinnamon. Once glaze has set a little, after 5 or so minutes, sprinkle on top of cake.
