I thought for sure I would have my kitchen cabinets done by now. But like most DIY projects, this one is taking longer than anticipated. Especially because a certain 18 month old is too hard to resist, and I have to take frequent story reading breaks.
Until my major DIY cabinet makeover is finished, I won’t be working on any small projects. Even though it is killing me not to have my mantel decorated for fall. Or a wreath on my door. I am trying to ignore those minor details and focus on my biggest task.
Thank heavens I have a bunch of recipes I still haven’t shared. Like this Cinnamon Swirl Pound Cake. Or “Sour Cream Pound Cake” as we called it when I was growing up. My boys informed me that sour cream cake doesn’t sound good, and that I should change the name. Whatever you call it, this cake is wonderful! It is dense and moist and oh so yummy.
I think it is the only cake I make that I don’t serve with ice cream. If you know me, you know that’s huge. I love me some ice cream. But I don’t even think this cake needs it. It is so moist that you can just grab a slice and eat it as you are running out the door. Or hiding in your craft room so you don’t have to share with your kids. Whatever.
3 cups sugar