Cinnamon Roll Pound Cake

For the cake:
Preheat oven to 325 F.

In the bowl of a stand mixer, combine butter, shortening (or oil) and sugar and beat on medium high until light and fluffy which takes about 5 minutes. Add eggs one at a time, beating well after each addition.
Add half of the sour cream into the mixer and combine.

In a separate bowl combine flour, baking powder and salt.

Pour half of the flour mixture into the cake batter and beat until incorporated. Again, repeat steps and add the remaining sour cream to batter followed by the rest of the flour and baking powder mixture. Lastly, add vanilla extract and mix until well combined but don’t over mix.

For the swirl:
In a small bowl, whisk together melted butter, vanilla extract, brown sugar, ground cinnamon and flour until well mixed.

Spray a bundt pan with baking spray. Pour 1/4 of the cake batter into the bundt pan. Next sprinkle some of the swirl mixture over the batter and use a knife to create a swirl pattern. Repeat these steps, with another portion of the cake batter and the swirl; continue until all the cake batter is transferred into the bundt pan.

Bake for 1 hour and 10-20 minutes. Remove from oven and cool in the bundt pan for 10 minutes then invert the cake out of the pan pan and allow to cool on a rack.

For the glaze:
In a mixer bowl, beat together cream cheese, confectioners’ sugar, milk and vanilla extract until smooth and pour-able.

Set the cake on your serving platter, flat side down. Pour the glaze over the pound cake and serve.

Makes 20 servings.