Cinnamon-Laced Sour Cream Pound Cake
A moist, flavorful pound cake infused with cinnamon and topped with toasted pecans, perfect for dessert or coffee gatherings, offering a rich, nutty, and spicy taste experience.
Ingredients
Instructions
- Combine chopped pecans, 2 tablespoons sugar, and cinnamon, stirring well.
- Set aside.
- Cream softened 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.
- In a separate bowl, combine sifted cake flour, baking powder, and salt.
- Add the flour mixture to the creamed mixture, mixing until blended.
- Stir in vanilla extract.
- Gently fold sour cream into the batter.
- Pour half of the batter into a greased and floured 10-inch Bundt pan.
- Sprinkle half of the pecan mixture over the batter.
- Repeat the layers with remaining batter and pecan mixture.
- Bake at 350°F (175°C) for 55 to 60 minutes or until the cake springs to touch.
- Remove from oven and cool on a wire rack.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar in the batter. You can substitute Greek yogurt for sour cream if desired. To prevent the cake from sticking, ensure the Bundt pan is generously greased and floured. If you want an additional burst of flavor, add a teaspoon of nutmeg to the pecan mixture.
Serving Suggestions
This Cinnamon-Laced Sour Cream Pound Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for a delightful afternoon treat. For a more indulgent dessert, you could drizzle it with caramel sauce or serve with fresh fruit like berries or sliced apples.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To reheat, slice individual pieces and warm in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon-Laced Sour Cream Pound Cake contains roughly 373 calories, with 3g protein, 40g carbohydrates, and 12g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 473mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute walnuts or almonds for the pecans. Just ensure they are chopped and lightly toasted for the best flavor. If you're allergic to nuts, you can omit them altogether or use a nut-free alternative like sunflower seeds.
What can I do if I don't have cake flour?
If you don't have cake flour, you can make a substitute by measuring out 2 cups of all-purpose flour, removing 4 tablespoons, and replacing them with 4 tablespoons of cornstarch. Sift the mixture together to create a lighter flour similar to cake flour.
How do I know when the cake is done baking?
The cake is done when it springs back to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it towards the end of the baking time to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).