The best delicious Cinnamon-topped Sour Cream Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cinnamon-topped Sour Cream Pound Cake recipe today!
Hello my friends, this Cinnamon-topped Sour Cream Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Cinnamon-topped Sour Cream Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Cinnamon-topped Sour Cream Pound Cake.
What Makes This Cinnamon-topped 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-topped Sour Cream Pound Cake.
Ready to make this Cinnamon-topped Sour Cream Pound Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Butter; softened 1 8-oz carton sour cream
2 c Sugar 1 ts Vanilla extract
2 Eggs 1/2 c Pecans; chopped
2 c All-purpose flour 1/2 ts Ground cinnamon
1 ts Baking powder 2 ts Sugar
1/2 ts Salt
Combine butter and sugar with an electric mixer until light and
fluffy. Add eggs, one at a time, beating 30 seconds after each
addition. Combine flour, baking powder, and salt; stir 1/3 of the
flour mixture into creamed mixture; stir until blended. Add 1/2
carton sour cream to creamed mixture; stir until blended. Repeat
procedure, ending with dry ingredients. Stir in vanilla extract. Pour
1/3 of the batter into a greased bundt pan. Combine pecans, cinnamon,
and 2 teaspoons sugar; sprinkle 1/3 of mixture over batter in bundt
pan. Pour 1/3 of the batter over topping; sprinkle another 1/3 of
cinnamon mixture over batter. Pour remaining batter into pan;
sprinkle remaining nut mixture over batter. Bake at 350F for 55 to 60
minutes. Cool 1 hour in pan; invert.
~Mrs. Richard Hebert (Marca), Evangeline Parish (Ville Platte)
from Foods a la Louisiane by Louisiana Farm Bureau Women typed by
Tiffany Hall-Graham
Yields
1 cake
Leave a Reply