It is 4pm and I am crashing. Crashing fast. I am in a tail spin…Top Gun-esque. Maverick is in my head screaming about a jetwash and ‘coupling up’ (whatever that is). I hear Iceman shouting, Mayday Mayday…Mavs in trouble and something about a flat spin and heading out to sea. And then sadly, Goose dies (but thankfully comes back to become Dr. Mark Green) and Meg Ryan cries. While a bit dramatic, this is how I feel. And it is sad. Other than keeping myself alive, fed, clothed and housed…I have no other real responsibilites…Nothing compared to say, my mother. Who is like a freaking Tasmanian Devil. She read me her to-do list yesterday and by the time she was done, I needed a nap. True story.
Since an afternoon catnap is not always an option or if you are my mom, it isn’t in your vocabulary … a pick-me-up is necessary. Something to get you up and over that hump and back into full swing. Carbs and caffeine to the rescue! I know, I know, I know…every health magazine recommends eating healthy protein and a piece of fruit…but sometimes, sometimes you want cake! And coffee! And then more cake! And as long as it is not every day…I say go for it. Moderation is key. And sometimes, cake is necessary.
A slice of cinnamon sugar pound cake, a hot cup of coffee, and ten minutes to sit in silence and regroup. To sit and think about nothing other than how awesome cinnamon and sugar taste in combination. No thoughts of bills, meetings, schedules, emails, etc are allowed to creep in to your happy place. Cinnamon and sugar…they make the world right again, reset button pushed. Bring on the rest of the day…I can handle it.
Oh and hey, this would be perfect for any Easter brunch. Can you believe Easter is just 10 days away?!? Oh my goodness, where is this year going? We are already in April!?! I’ll be 29 in two months!?! Is it really 2012 already? I wrote 2010 the other day…not joking. Time is flying. It is freaking me out. I am going to eat more cake.
Cinnamon Sugar Pound Cake
Makes 1 loaf
2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1 + 1/2 Sticks Butter, softened
8 ounces Cream Cheese, softened
1+1/2 Cups White Sugar
4 Large Eggs, room temperature
2 Teaspoons Vanilla Extract
- 3 Tablespoon Butter
- 1/4 Cup Brown Sugar, packed
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Vanilla Extract
Make cinnamon swirl first. In a small saucepan over medium heat, melt 3 tablespoons of butter. Whisk in brown sugar and 1/2 teaspoon cinnamon – this may take a few minutes. Bring mixture to a boil and let boil for about 1 minutes. Remove from heat and whisk in 1/2 teaspoon vanilla. Set aside to cool.
Preheat oven to 325°F. Butter and flour a 9 x 5-inch loaf pan. (cutting a piece of parchment paper the size of the bottom of the pan and inserting it into the bottom of the pan will ensure the bottom will not stick). Set aside.
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
In another mixing bowl, cream together 1 + 1/2 sticks of butter and cream cheese. Add sugar and beat until fluffy ( a few minutes). Add vanilla and mix until incorporated. Scrape down the sides of the bowl with a rubber spatula as necessary. With mixer on medium speed, add eggs one at a time, beating for about one minute after each addition.
With mixer on low, slowly add the flour mixture and beat until just incorporated. When done, make sure to take a rubber spatula and fold the batter a few times to ensure that all the ingredients are combined.
Pour batter into prepared loaf pan and smooth out surface. Take the cooled cinnamon swirl and drizzle it over the top of the cake batter. With a butter knife, begin to drag the knife through the batter, swirling and marbeling the mixture. Place cake in preheated oven and bake for about 60-70 minutes until a toothpick is inserted and comes out clean. Check the cake about half way through baking and rotate it 180°. If the top begins to brown beyond your liking, tent with a piece of tinfoil.
Remove from oven and let cool on wire rack. Wait at least 30 minutes before inverting and removing from pan. Let completely cool on wire rack.
Store cake well wrapped and it will last about 4 days at room temperature. It can also be stored, wrapped tightly, in the freezer.