Cinnamon-Laced Sour Cream Pound Cake

This cake recipe is from my childhood 4-H days. It won a ribbon in a 4-H baking competition, but I don’t remember what place – it’s been that long!  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!

Linked to:

• Tasty Tuesday
• Tempt My Tummy Tuesday
• Mouthwatering Monday
• Ultimate Recipe Swap

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Tagged as: cinnamon, sour cream pound cake