Right. So I made Sour Cream Poundcake (with yogurt instead of sour cream because I'm just like that), and then I added cinnamon and a dash of nutmeg to it. And then?!? Then I coated it in a spiced rum glaze.
Dude, it was just like donuts! (doughnuts!)
I highly recommend:
Sweet Cinnamon Poundcake
1 c butter, softened 3 c sugar 6 eggs 3 c all-purpose flour 1/4 tsp baking soda 1/4 tsp salt 1 c (8 oz) vanilla yogurt 2 tsp vanilla extract 1 Tbs cinnamon a dash of nutmeg (no more!)
1. Preheat oven to 325*F. Coat and flour 10-in fluted tube pan. 2. Cream butter. Gradually beat in sugar until light and fluffy, about 5 to 7 min. Add eggs one at a time, beating after each addition. 3. Combine flour, baking soda, salt, cinnamon, and nutmeg, and add alternately with the yogurt and vanilla to the creamed sugar mixture. Beat on low until just blended. 4. Pour into bundt pan and bake for 1 hr and 25 min or until cake tests done. (You can also make muffins, round cakes, or whatever. Baking time will vary, though.) Cool in pan for 15 min before removing to a wire rack to cool completely.
1 c sugar 1/2 c spiced rum (go, Captain!)
Dump sugar and rum in a small saucepan. Heat on medium heat, stirring constantly, until sugar is completely dissoved. Do not bring to a boil. When sugar is completely dissolved, remove from heat and pour over still-warm Sweet Cinnamon Poundcake.