Cinnamon-Laced Pound Cake
Submitted by redbandit1
Buttery sour cream pound cake with ribbons of cinnamon-pecan swirl baked in a Bundt pan. Tender, rich, and utterly irresistible.
YIELD
1 cakePREP
20 minCOOK
60 minREADY
This cake is pure Southern hospitality in Bundt form.
Buttery, dense, and impossibly tender thanks to sour cream, with a ribbon of cinnamon-sugared pecans swirled through the middle.
Every slice reveals that gorgeous spiral of spiced nuts.
Serve it with afternoon coffee, bring it to the church potluck, or slice it thick for a special breakfast treat.
Kitchen Tips
- Bring butter, eggs, and sour cream to room temperature for the smoothest batter
- Fold the sour cream in gently at the end to keep the cake tender
- Cool in the pan for exactly 10 minutes; too long and it sticks, too short and it crumbles
Ingredients
Directions
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 10-inch Bundt pan.
Sprinkle half of the pecan mixture over batter.
Repeat procedure.
Bake at 350℉ (180℃) degrees 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.
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