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.

Pro Tip: 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.