Cinnamon Sugar Sour Cream Pound Cake

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Introduction

Cinnamon Sugar Sour Cream Pound Cake is a heavenly dessert that combines the rich, buttery texture of a classic pound cake with the warm, comforting aroma of cinnamon and sugar. Moist, tender, and perfectly spiced, this cake is ideal for breakfast, afternoon coffee, or dessert. The addition of sour cream ensures a dense yet soft crumb that melts in your mouth with every bite.

Origin and Cultural Significance

Pound cake originated in Europe during the 18th century, traditionally made with one pound each of butter, sugar, eggs, and flour—hence its name. Over time, regional variations emerged, with bakers adding ingredients like sour cream for moisture and cinnamon for warmth. In American baking culture, this version became a staple in Southern kitchens, where it’s often shared at family gatherings, holidays, and church suppers, symbolizing comfort, generosity, and homemade love.

Ingredients Quantity

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons vanilla extract

Cinnamon-Sugar Layer:

  • ½ cup brown sugar
  • 2 teaspoons cinnamon

Topping (Optional):

  • 2 tablespoons melted butter
  • ¼ cup cinnamon sugar for sprinkling

Optional Additions

  • Chopped nuts (pecans or walnuts): Add to the batter for crunch.
  • Swirl of cream cheese: For a tangy contrast.
  • Vanilla glaze: Drizzle over the top for extra sweetness.
  • Apples or pears: Fold in diced fruit for a fall-inspired version.

Tips for Success

  • Use room-temperature ingredients for a smooth, even batter.
  • Don’t overmix—stir just until combined to keep the cake tender.
  • Grease and flour the pan thoroughly to prevent sticking.
  • Let the cake cool completely before slicing to preserve its texture.
  • For an extra crisp crust, dust the pan with cinnamon sugar before pouring in the batter.

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3–4 minutes).
  4. Beat in eggs one at a time, then add vanilla extract.
  5. Mix in the sour cream until smooth.
  6. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  7. Pour half the batter into the prepared pan. Sprinkle evenly with the brown sugar–cinnamon layer. Add remaining batter and smooth the top.
  8. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10–15 minutes, then invert onto a wire rack. Brush with melted butter and sprinkle with cinnamon sugar, if desired.
  10. Let cool completely before slicing and serving.

Description

This Cinnamon Sugar Sour Cream Pound Cake boasts a golden crust, a tender crumb, and a swirling ribbon of cinnamon-sugar goodness. Each slice is sweet, moist, and aromatic—perfectly paired with coffee, tea, or a scoop of vanilla ice cream. The sour cream adds a rich tang that balances the sweetness, making every bite irresistibly satisfying.

Nutritional Information (per slice, approx. 1/12 of cake)

  • Calories: 360
  • Carbohydrates: 45g
  • Protein: 5g
  • Fat: 18g
  • Saturated Fat: 10g
  • Sugar: 30g
  • Fiber: 1g
  • Sodium: 220mg

(Values may vary depending on specific ingredients and portion size.)

Conclusion and Recommendation

Cinnamon Sugar Sour Cream Pound Cake is the ultimate comfort dessert—rich, flavorful, and timeless. Its tender texture and warm spice make it an excellent choice for holidays, brunches, or cozy evenings at home. Serve it plain, glazed, or with fruit for a versatile treat that never disappoints.

Embracing Healthful Indulgence

To enjoy a lighter version, use Greek yogurt instead of sour cream, reduce sugar by one-third, and substitute half the flour with whole wheat pastry flour. You can also replace some butter with applesauce to cut fat while maintaining moisture. This way, you preserve the comforting essence of the cake while making it a more balanced indulgence.

Would you like me to create a coffee-glazed version of this cake next?

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