Cinnamon Top Pound Cake
A rich, moist pound cake infused with cinnamon and topped with chopped pecans, perfect for dessert or tea time, appealing to those who love classic comforting flavors.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Beat in sour cream until smooth.
- In a separate bowl, mix flour, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture, beating well.
- Stir in vanilla extract.
- In a small bowl, combine chopped pecans, cinnamon, and sugar.
- Spread half of the pecan mixture in the bottom of a tube pan.
- Pour the batter over the pecan layer, then top with remaining pecan mixture.
- Bake at 325°F (160°C) for 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, use high-quality butter and fresh eggs. If you don’t have cake flour, you can substitute by using all-purpose flour with a little cornstarch mixed in. Ensure your butter is at room temperature for easier creaming. To enhance the cinnamon flavor, consider adding a pinch of nutmeg as well. This Cinnamon Top Pound Cake pairs beautifully with a warm cup of tea.
Serving Suggestions
Serve slices of this Cinnamon Top Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert. It also pairs well with fresh fruit like berries or sliced apples. Consider serving it alongside coffee or tea for a delightful afternoon treat. For a festive touch, dust with powdered sugar before serving.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, you can freeze the cake for up to three months. When ready to enjoy, thaw at room temperature or warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Top Pound Cake contains roughly 638 calories, with 9g protein, 89g carbohydrates, and 20g fat. It is a good source of iron (19% of the Daily Value), protein (18% of the Daily Value), and calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 551mg per serving (24% 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 instead of pecans?
Absolutely! Walnuts or almonds can be excellent alternatives. Just ensure they're chopped and toasted for added flavor. If you're looking for a nut-free option, you could simply omit the nuts altogether or substitute with chocolate chips for a different twist.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing, too much leavening agent, or not baking long enough. To prevent this, mix the batter just until combined and ensure your oven is correctly calibrated. Always check for doneness with a toothpick before the recommended baking time.
How can I make this recipe gluten-free?
To make this Cinnamon Top Pound Cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add it separately for the best texture. Additionally, always check that your baking soda and other ingredients are certified gluten-free.
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).