CINNAMON ROLL POUND CAKE WITH VANILLA DRIZZLE

Photo by Helen (#1) C.

CINNAMON ROLL POUND CAKE WITH VANILLA DRIZZLE
Adapted from keyingredient.com
CINNAMON ROLL POUND CAKE WITH VANILLA DRIZZLE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from keyingredient.com

Ingredients

  • 2

    cups Gluten-Free All-Purpose Flour Blend

  • 2

    teaspoons gluten-free baking powder

  • 1/2

    teaspoon salt

  • 1

    cup unsalted butter, softened

  • 3/4

    cup granulated sugar

  • 4

    eggs

  • 2 1/2

    teaspoons pure vanilla

  • 1

    tablespoon ground cinnamon

  • 1/2

    cup gluten-free powdered sugar

  • 1

    tablespoon milk

Directions

Directions 1 Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray (without flour). 2 In small bowl, mix flour blend, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to medium-low; gradually beat in eggs and 2 teaspoons of the vanilla until blended. Gradually add flour mixture, beating on low speed just until combined. 3 Transfer half of the batter to small bowl; stir in cinnamon. Alternately spoon plain batter and cinnamon batter into pan and swirl with knife. 4 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. 5 In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla until smooth. Drizzle over cake.

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