Friday, January 4, 2013

Cinnamon Sour Cream Pound Cake

I thought that I posted this before the holiday but I guess that I was thinking about something else because I never wrote the recipe up for everyone to see! 

I got a deal on sour cream so I decided that I would make this super yummy cake.  I gathered all of my supplies to make sure that I had everything that I needed.  I was ready to get started.

I mixed up the sugar and butter in the mixer.  Add the ingredients in the order requested by the recipe and mixed after each egg and vanilla.  Then, I added a little bit of the flour.  My son was in charge of the sour cream additions alternately with the flour mixture.  Between the two of us, we got the dough created.

I mixed up the sugar and the cinnamon in order to make the filling and topping.

Then, I greased my wreath bundt pan and started putting the batter into the pan.

Sprinkled with cinnamon and sugar.

Top with additional batter.  I had a lot more batter so I also made a little loaf pan which was eaten faster than it could cool when it came out of the oven.  Check out the yummy cinnamon center!!!!

The beautiful wreath came out of the pan perfectly.  Isn't that yummy looking.  Well, you can make it and have this yummy bread at your house too :)

It is a great recipe for breakfast, snacks or dessert!!  If you use a bundt pan, don't top with cinnamon sugar because it would be at the bottom so either put more in the middle or coat the pan with cinnamon mixture so that it is on the outside.  Hope that you try it out soon and let me know what you think!!

Cinnamon Sour Cream Pound Cake

4 c flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 c sugar
1 c margarine
4 eggs
1 tsp vanilla
2 c (16 oz) sour cream
1/2 c sugar
2 tsp cinnamon (heaping or to taste)

Mix flour, baking powder, baking soda, and salt in medium bowl.  Set aside.  Beat 2 cups sugar and margarine until light and fluffy.  Add eggs, one at a time, beating well after each.  Mix in vanilla.  stir in flour mixture alternately with sour cream, beating after each addition until smooth.  Set aside.

Combine 1/2 c sugar and cinnamon.  Pour half the batter into a well greased 10 inch tube pan (also great in bundt pan or as loaves/mini loaves).  Sprinkle with half of cinnamon sugar filling.  Repeat with remaining batter and cinnamon sugar filling.

Bake 45 minutes at 350 degrees in preheated oven.


  1. Wow that pan is amazing. I have been substituting plain yogurt for sour cream in recipes and we love it!

    Amy @Pounds4Pennies

    1. I had that pan for ages and barely ever pull it out but it does make a great cake when it all comes out. I haven't had great luck with yogurt in recipes but I haven't made homemade yogurt like you are doing great with!!! If you lived closer, you would be more then welcome to borrow it :)


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