This cake recipe is from my childhood 4-H days. It won a blue ribbon in a 4-H baking competition. My family has enjoyed this delicious Cinnamon Laced Sour Cream Pound Cake many times over the years, and I know that you will love it too!
Today, I pulled the very worn recipe card out of my file, mixed up the cake and it has filling my house with a wonderfully delicious aroma. (I needed a picture for this post and my hubby loves to take food to work, so it’s a win-win! Ha!)
Cinnamon-Laced Sour Cream Pound Cake
- 1/2 cup chopped nuts (pecans or walnuts)
- 2 T. sugar
- 1 t. cinnamon
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 2 cups sifted cake flour
- 1 t. baking powder
- 1/8 t. salt
- 1 t. vanilla
- 8 oz. sour cream
Combine nuts, 2 T. sugar and cinnamon in a small bowl, stir well and set aside. (I like my nut mixture quite fine, so I use my food processor for this step.)
Cream butter. Gradually add 2 cups sugar, beating well at medium speed. Add eggs one at a time, beating after each addition. Combine flour, baking powder and salt; add to creamed mixture, mixing just until blended. Stir in vanilla. Gently fold in sour cream.
Spoon half of batter into a greased and floured Bundt pan. Sprinkle half of the nut mixture over batter. Repeat layers.
Bake at 350 for 55-60 minutes or until a wooden toothpick comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on a wire rack.
Enjoy with a glass of milk!
Note: If you don’t have cake flour on hand you can substitute 1 3/4 cups all-purpose flour and 1/4 cup cornstarch for 2 cups cake flour!