1 1/2 cups (3 sticks) unsalted butter, room temperature
8-oz. Philadelphia Brown Sugar & Cinnamon Spice Swirl cream cheese, room temperature (I made my own)
3 c. granulated sugar
6 large eggs
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
3 c. all-purpose flour
1 tsp. salt
Cinnamon Glaze (recipe follows)
Preheat oven to 325 degrees and lightly spray a 12-cup bundt pan with baking spray, such as Baker’s Joy.
Place butter and cream cheese in mixing bowl and beat on medium speed until smooth. Add sugar, increase mixer to high speed, and beat for 5 minutes, until mixture is light and airy. Add eggs, one at a time, beating after each addition. Add vanilla and cinnamon, then flour and salt all at one time. Beat just until incorporated.
Pour batter into prepared pan and even out the top. Bake until cake is golden brown and a cake tester comes out clean, 1 hour and 15 minutes (Mine was done in an hour.). Remove cake from oven to a cooling rack. Cool in pan for 20 minutes. Remove from pan and allow to cool completely. Glaze with cinnamon glaze.
1 c. powdered sugar (I used 3/4 cup)
2 Tbsp. milk (I used heavy cream)
1/2 tsp. ground cinnamon (I omitted mixing it in. Instead I grated some on top with McCormick’s cinnamon spice grinder)
Mix ingredients in a small bowl until smooth. Drizzle over cooled cake.