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    Pound Cake: Cinnamon-Topped Sour Cream Poundcake

    Source of Recipe

    unknown

    List of Ingredients

    1 cup Butter softened
    2 cups Sugar
    2 Eggs
    2 cups All-purpose flour
    1 teaspoon Baking powder
    1/2 teaspoon Salt
    1 8 oz carton sour cream
    1 teaspoon Vanilla extract
    1/2 cup Pecans chopped
    1/2 teaspoon Ground cinnamon
    2 teaspoons Sugar

    Recipe

    Combine butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating 30 seconds after each addition. Combine flour, baking powder, and salt; stir 1/3 of the flour mixture into creamed mixture; stir until blended. Add 1/2 carton sour cream to creamed mixture; stir until blended. Repeat procedure, ending with dry ingredients. Stir in vanilla extract.

    Pour 1/3 of the batter into a greased bundt pan. Combine pecans, cinnamon, and 2 teaspoons sugar; sprinkle 1/3 of mixture over batter in bundt pan. Pour 1/3 of the batter over topping; sprinkle another 1/3 of cinnamon mixture over batter. Pour remaining batter into pan; sprinkle remaining nut mixture over batter. Bake at 350ºF for 55 to 60 minutes. Cool 1 hour in pan; invert.

 

 

 


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