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CINNAMON ROLL POUND CAKE WITH VANILLA DRIZZLE

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Photo by Helen (#1) C.

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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

Details

Servings 2
Adapted from keyingredient.com

Preparation

Step 1

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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