Recipe By DIANE TINDALL
Rating
Published Feb 24th
Prep 10m Cook 1h Additional - Ready In 1h 10m
Servings 1 - 9 inch Bundt pan Calories 485

It’s a good sour cream Bundt cake – I add cinnamon to give it a special taste.

Recipe Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 teaspoons ground cinnamon
  • 1 cup white sugar

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
  2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Mix together the cinnamon and 1 cup of sugar. Sprinkle most of it over the batter in the pan. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
  3. 3 Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

Nutrition Facts

  • Calories 485
  • Carbohydrate 71.2 g
  • Cholesterol 95.6 mg
  • Fat 20.9 g
  • Fiber 0.9 g
  • Protein 5 g
  • Saturated Fat 12.6 g
  • Sodium 316.8 mg
  • Sugar 50.1 g

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Reviews

  1. The fact that the cinnamon-sugar mixture turned hard and crunchy is enough to call this recipe a failure in my opinion. The cake itself is beautiful (until you cut into it), moist and delicious and the cinnamon mixture would undoubtedly have worked better had it been cut in half and then swirled into the batter - Read more ...
  2. A Would-Be 5-Star Cake (I'll get to the why in a sec.) First it's been suggested but make sure you spend a lot of time creaming the very soft butter and the sugar. It's par for the course with pound-type cakes but worth sharing. I left the butter out overnight and creamed by hand for - Read more ...
  3. Great Recipe! I had a piece of the cake this morning and it was so good. I made it last night and let it sit the night...really good. When i was making it i ended up running out of all-purpose flour so i had to use self-rising for the rest of the recipe. The cake - Read more ...
  4. I can't say enough about this cake! It is FANTASTIC! It is easy to make it tastes incredible and everyone LOVES it! I just use half the sugar cinnamon mixture for the middle though. EXCELLENT RECIPE! THANK YOU!
  5. This cake had really good texture and flavor. I baked mine in a 9x13 inch pan, and instead of layering the cinnamon sugar, I just sprinkled it on top and swirled it around with a knife. It took about 45 minutes to bake, but the center was not set and the top was getting hard - Read more ...
  6. Very tasty. 3 cups is a lot of sugar but it incorporated better than I expected. The streusel center also came out better than I thought - it looked a little alarming after I was DUMPING all that sugar into the center! Tastes like a snickerdoodle pound cake.
  7. This butter cake got a lot of praise from my boyfriend and his son. They just loved it but I think the recipe calls for too much sugar. I cut it down to about 2.5 cups and still think that's too much!! I think the next time I'll try making it with slightly less than - Read more ...
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