Best 3 Cinnamon Pound Cake Sour Cream Recipes

Indulge in a delightful culinary journey with our delectable Cinnamon Pound Cake infused with Sour Cream. This classic dessert combines the warmth of cinnamon with the richness of sour cream, resulting in a moist, tender, and flavorful cake that will tantalize your taste buds.

This article presents a collection of carefully curated recipes that cater to diverse dietary preferences and skill levels. Whether you're a seasoned baker or just starting your baking adventure, we have something for everyone. Discover our classic Sour Cream Pound Cake recipe, a timeless favorite that embodies the essence of this traditional treat. For a gluten-free alternative, try our Almond Flour Pound Cake with Sour Cream, which offers a delightful twist on the classic recipe while accommodating dietary restrictions.

If you're seeking a moist and flavorful cake with a hint of citrus, our Orange Sour Cream Pound Cake is sure to impress. With its vibrant orange zest and tangy glaze, this cake brings a burst of sunshine to your taste buds. And for those who prefer a pound cake with a nutty twist, our Sour Cream Pound Cake with Toasted Pecans adds a satisfying crunch and nutty flavor to the classic recipe.

No matter your preferences, our collection of Cinnamon Pound Cake recipes with Sour Cream offers something for every palate. Embark on a baking adventure and create a masterpiece that will leave your loved ones craving more.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE SOUR CREAM CINNAMON ROLL POUND CAKE RECIPE WITH CREAM CHEESE FROSTING

Homemade Sour Cream Cinnamon roll pound cake recipe with cream cheese frosting image

Homemade Sour Cream Cinnamon Roll Pound Cake Recipe with Cream Cheese Frosting, laced with a cinnamon swirl, this cake is buttery, yet light and is smothered in sweet cream cheese frosting.

Provided by Paula

Categories Dessert

Time 1h40m

Number Of Ingredients 13

Ingredients

1 and ½ cups butter
2 and ½ cups granulated sugar
7 large eggs
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 cup sour cream
1 tablespoon vanilla extract
½ cup butter (at room temperature)
½ cup light brown sugar
2 teaspoons ground cinnamon
*solid vegetable shortening and granulated sugar for pan

Steps:

Prepare a 12 cup tube pan with solid vegetable shortening. Spread evenly over the entire inner surface. sprinkle 1 to 2 teaspoon granulated sugar over shortening and roll pan so that sugar covers the entire surface. Discard excess.
In the bowl of a mixer add butter. beat until fluffy.
Add sugar and beat until fluffy and light yellow.
Add eggs one at a time until just combined.
Add vanilla.
In another bowl, sift flour with salt, baking powder, and baking soda.
On low speed, add flour to sugar mixture alternately with sour cream, beginning and ending with flour. Do not mix too much after adding flour.
In another small bowl, combine 1/2 cup butter, 1/2 cup light brown sugar, and 2 teaspoon ground cinnamon. stir with a fork until it is well combined. The mixture will be thick.
Spoon 3/4 of the batter into prepared pan. Crumble the cinnamon mixture over the batter.
Run a spatula through the center of the cinnamon mixture to swirl.
Top with remaining batter.
Bake for 75 to 85 minutes it 350 degrees F.
Drizzle with cream cheese frosting.
Store in the refrigerator.

Nutrition Facts : Calories 502 kcal, Carbohydrate 57 g, Protein 6 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 161 mg, Sodium 415 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving

SOUR CREAM POUND CAKE

Sour Cream Pound Cake image

Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 20 servings.

Number Of Ingredients 9

Ingredients

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional

Steps:

In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

CINNAMON POUND CAKE

Cinnamon Pound Cake image

The taste of Cinnamon for those who love cinnamon. My favorite pound cake I alway double this recipe, I also make them in muffin pan's and mini loaf pans, but if you put this in a standered loaf pan it will make 2 loafs when the recipe is doubled. Enjoy.

Provided by Chef Viola MacIsaac

Categories Dessert

Time 1h25m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup unsalted butter, room temperature
1 cup sugar
1 1/2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, room temperature
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 teaspoon fine salt
1/2 cup full-fat sour cream
2 tablespoons light brown sugar, packed
1 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 1/2 tablespoons unsalted butter, melted

Steps:

Cake.
Preheat oven to 325 °F. Grease an 8 ½ by 4 ½ inch loaf pan and dust lightly with flour, tapping out excess.
Beat butter and sugar until light and fluffy. Beat in vanilla and lemon zest and add eggs one at a time, beating well after each addition. In a separate bowl, sift flour, cinnamon, baking soda and salt. Add half of the flour to the butter mixture, blending gently to incorporate. Stir in sour cream, then blend in remaining flour. Scrape batter into prepared pan.
Topping.
For topping, combine all ingredients to blend and sprinkle on top of cake. Bake for 55 to 65 minutes, until a tester inserted of the canter of the cake comes out clean. Allow to cool for 20 minutes before turning out to cool completely.

Tips:

For the best flavor, use high-quality ingredients. This means using real butter, sour cream, and vanilla extract. You can also use a combination of all-purpose flour and cake flour for a lighter texture.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a more tender cake.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Stir in the dry ingredients gradually. Overmixing will toughen the cake.
Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Cinnamon pound cake with sour cream is a classic dessert that is perfect for any occasion. It is easy to make and always a hit with guests. With its moist texture, sweet cinnamon flavor, and creamy sour cream frosting, this cake is sure to be a favorite.