Cinnamon-laced Sour Cream Pound Cake Recipe

The best delicious Cinnamon-laced Sour Cream Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cinnamon-laced Sour Cream Pound Cake recipe today!

Hello my friends, this Cinnamon-laced Sour Cream Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Cinnamon-laced Sour Cream Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Cinnamon-laced Sour Cream Pound Cake.

What Makes This Cinnamon-laced Sour Cream Pound Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cinnamon-laced Sour Cream Pound Cake.

Ready to make this Cinnamon-laced Sour Cream Pound Cake Recipe? Let’s do it!

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Ingredients & Directions


1/2 c Chopped pecans
2 tb Sugar
1 ts Ground cinnamon
1 c Butter or margarine;
-softened
2 c Sugar
2 Eggs
2 c Sifted cake flour
1 ts Baking powder
1/8 ts Salt
1 ts Vanilla extract
8 oz Commercial sour cream

Combine pecans, 2 tablespoons sugar, and cinnamon, stirring well. Set
aside.

Cream butter; gradually add 2 cups sugar, beating well at medium speed of
an electric mixer. 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 sour cream into batter.

Pour half of batter into a greased and floured l0-inch Bundt pan. Sprinkle
half of the pecan mixture over batter. Repeat procedure. Bake at 350?F for
55 to 60 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and let cool completely on a wire
rack.

Yield: one l0-inch cake.

Busted by Gail Shermeyer 4paws@netrax.net


Yields
1 Servings



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