Cinnamon Bun Pound Cake

Wanna make cinnamon buns, but don't have the time? Make this instead! It's much easier, and will still give you a good hit of buttery, cinnamon goodness. Ok, it's not the same. But it's a very good pound cake, and I think you'll like it.

Cinnamon Bun Pound Cake

175 g butter, at room temperature
240 g sugar
2 eggs
300 ml sour cream
270 g all-purpose flour
2 tsp baking powder
2 tsp vanilla sugar
1/2 tsp salt

topping:
75 g sugar
2 tbsp cinnamon
2 tbsp butter

Cream sugar and butter until soft and fluffy. Add the eggs and mix well, and add the sour cream. Don't worry if it looks a little curdled at this point.

Add the flour, baking powder, vanilla sugar and salt. (Most bakers will say to mix the dry ingredients first, before adding them to the bowl... but I rarely do.) Stir together.

Butter and flour a cake pan. (I used a Nordicware Rose pan)

Mix the sugar and cinnamon for the topping in a small bowl. Add half the batter to the pan, and sprinkle with half the cinnamon sugar. Add the rest of the batter and sprinkle with the remaining cinnamon sugar. Top with the butter, in small pieces.

Bake at 175°C for about 35 minutes. (The time will depend on your pan, so check frequently.) When you insert a toothpick, it should come out clean.

Turn onto a rack and let cool before slicing.