Cinnamon Sour Cream Cake
A moist cinnamon-swirled yellow cake featuring rich sour cream and a sweet cinnamon sugar topping, perfect for cozy gatherings and dessert lovers alike.
Ingredients
Instructions
- Mix the cake mix, 1/2 cup sugar, eggs, and oil on medium speed until combined.
- Add the sour cream last and mix until creamy.
- Pour half of the batter into a greased and floured funnel pan.
- Mix the 3 teaspoons sugar and 3 teaspoons cinnamon together.
- Sprinkle half of the cinnamon sugar mixture over the batter.
- Swirl with a knife to create a marbled effect.
- Pour the remaining batter into the pan.
- Sprinkle the remaining cinnamon sugar mixture over the top.
- Swirl again to distribute the cinnamon and sugar.
- Bake at 350°F for 45 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For an extra moist cake, consider adding a teaspoon of vanilla extract or a splash of almond extract to the batter. You can substitute Greek yogurt for sour cream if needed, which will provide a similar tanginess. If you prefer a less sweet version, reduce the sugar slightly in the cinnamon mixture. Swirling the cinnamon sugar too much can lead to a less distinct marbling effect, so swirl gently.
Serving Suggestions
This Cinnamon Sour Cream Cake is perfect for breakfast or as an afternoon snack. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It pairs beautifully with Lillian'S Coffee Cake for a delightful brunch spread. Adding a side of Yummy Green Beans can create a more balanced meal if served alongside savory dishes.
Storage & Reheating
To store leftovers, wrap the cooled cake in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. If you want to enjoy it warm, simply reheat individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Sour Cream Cake contains roughly 161 calories, with 2g protein, 24g carbohydrates, and 6g fat.
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 cake mix for this recipe?
Yes, you can use any flavor of cake mix you prefer, but keep in mind that it will alter the flavor profile of the cake. A spice or vanilla cake mix would work particularly well and complement the cinnamon nicely.
What can I substitute for eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. This will keep the cake moist and add a subtle flavor, though it may slightly change the texture.
How do I know when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs attached, but not wet batter. If the top is browning too quickly, you can cover it loosely with aluminum foil while baking.
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).