Ingredients

• Cream Cheese Pound Cake
• 3/4 cup unsalted butter, softened to room temperature
• 4 ounces full-fat brick cream cheese, softened to room temperature
• 1 1/4 cups granulated sugar
• 2 tablespoons plus 2 teaspoons sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 3 large eggs, at room temperature
• 1 1/2 cups cake flour (spooned & leveled)
• 1/4 teaspoon baking powder
• 1/16 teaspoon salt (you can estimate half of 1/8 teaspoon)
• Cinnamon Crumb Mixture (optional)
• 2/3 cup packed dark or light brown sugar
• 3/4 cup all-purpose flour (spooned & leveled)
• 2 1/2 teaspoons ground cinnamon
• 6 tablespoons unsalted butter, cold and cubed

Instructions

1. Preheat the oven to 325°F (163°C) and generously grease a 9x5inch loaf pan with butter or nonstick spray.
2. Make the cinnamon crumb mixture: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter until the mixture is in pea-sized crumbs. Refrigerate until ready to use.
3. Using a handheld or stand mixer, beat the butter on high speed until smooth and creamy for about 2 minutes. Add cream cheese and beat on high speed until completely smooth and combined (approximately 1 minute). Add sugar and beat until combined (about 1 minute). Add sour cream and vanilla, beating until combined and creamy. Scrape down the sides and bottom of the bowl.
4. On low speed, beat in the eggs one at a time, allowing each to fully mix in before adding the next. Avoid overmixing. Once the 3rd egg is combined, stop the mixer and add cake flour, baking powder, and salt. Beat on medium speed just until combined; avoid overmixing. Give the batter a final turn with a rubber spatula or sturdy whisk to ensure no lumps.
5. Pour or spoon the batter evenly into the prepared pan. (Optional: sprinkle cinnamon crumb topping evenly over the batter.) Bake for 60 minutes, tenting the cake with aluminum foil halfway through to prevent over-browning. Use a toothpick to test for doneness; once it comes out clean, the pound cake is done.
6. Remove the cake from the oven and let it cool for 2 hours inside the pan. Then, invert the slightly cooled pound cake onto a wire rack or serving dish and let it cool completely.
7. To store, cover leftover cake tightly and keep it at room temperature for up to 2 days or in the refrigerator for up to 5 days.