Sour Cream And Cinnamon Cake
A moist cinnamon-scented cake with crunchy pecan topping, perfect for cozy gatherings or special occasions, offering warm flavors and a delightful texture.
Ingredients
Instructions
- Mix margarine, flour, brown sugar, and cinnamon in a bowl until crumbly.
- Stir in chopped pecans.
- Combine cake mix, oil, sugar, sour cream, and beaten eggs in a mixer bowl.
- Beat at medium speed for 2 to 3 minutes or until smooth.
- Pour one-third of the batter into a greased tube pan.
- Sprinkle with half of the pecan mixture.
- Add remaining batter on top.
- Sprinkle with remaining pecan mixture.
- Bake at 325°F (160°C) for 1 hour.
- Cool in the pan for 1 hour.
- Invert onto a serving plate.
- Optional: Bake a few minutes longer for a crispy side.
Tips & Substitutions
To enhance the flavor of your Sour Cream And Cinnamon Cake, consider using unsalted butter instead of margarine for a richer taste. If you don’t have pecans, walnuts or almonds can be great substitutes. For an extra kick, add a teaspoon of vanilla extract to the batter. Ensure your sour cream is at room temperature for better mixing.
Serving Suggestions
Sour Cream And Cinnamon Cake is delicious on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of Virginia'S Ice Cream for an indulgent treat. Serve it alongside a cup of coffee or tea for a delightful afternoon snack, or consider it as a sweet ending to a meal featuring Watercress-Zucchini Soup.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream And Cinnamon Cake contains roughly 397 calories, with 3g protein, 23g carbohydrates, and 33g 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 type of cake mix?
Yes, while the Butter Recipe yellow cake mix provides a rich flavor, you can substitute it with a vanilla or even spice cake mix for a different taste. Just ensure that the texture is similar to maintain the cake's structure.
How can I make this cake gluten-free?
To make a gluten-free version of this Sour Cream And Cinnamon Cake, use a gluten-free cake mix instead of the regular one. Additionally, replace the all-purpose flour in the pecan mixture with a gluten-free flour blend to ensure a consistent texture.
What can I do if the cake is too dry?
If you find your cake is too dry, consider adding more sour cream to the batter next time or reducing the baking time slightly. You can also brush the cooled cake with a simple syrup made from equal parts sugar and water to add moisture.
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).