Cinnamon Swirl Pound Cake . . . buttery cake with a cinnamon sugar swirl in the middle. Sour cream makes this cake unbelievably delicious!

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.

Make sure you grease your Bundt pan really well. Regular non-stick spray doesn’t work as well. Use shortening and flour, or a cake release spray like Baker’s Joy. Because it is super sad when your Bundt cake sticks to the pan.

Cinnamon Swirl Pound Cake

Yield: 16 servings

Cinnamon Swirl Pound Cake

Print

Sour cream pound cake with a cinnamon sugar swirl.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

• Batter:
• 3 cups sugar
• 1 cup soft butter
• 6 eggs
• 3 cups flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 2 tsp almond extract
• 1 tsp vanilla extract
• 1 cup sour cream (light and fat free don't work as well for this recipe)
• Cinnamon Filling:
• 1/4 cup brown sugar
• 1 tsp cinnamon

Instructions

Cream together sugar and butter in a large mixing bowl till smooth. Add eggs one at a time, beating after each one.

Stir in the flour, salt, and soda. Beat in the extracts and sour cream till thoroughly combined.

Spread half of the batter into a well greased and floured 12 cup Bundt pan. Combine the brown sugar and cinnamon and sprinkle over the batter. Spread remaining batter over the top.

Bake at 300° for about 90 minutes. Let cool in the pan for about 10 minutes, then carefully invert onto a cooling rack.