Discover our Sour Cream-Cinnamon Cake Recipe. Our Sour Cream-Cinnamon Cake Recipe is a dish you can enjoy in the morning, at teatime or for dessert.
What You Need
Original recipe yields 16 servings
3 cups flour
1/2 tsp. baking soda
1 cup butter or margarine, softened
2-1/2 cups granulated sugar, divided
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. ground cinnamon
1 cup chopped PLANTERS Walnuts
1-1/2 cups powdered sugar
2 Tbsp. milk
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Let's Make It
Heat oven to 325°F.
Combine flour and baking soda. Beat butter and 2-1/4 cups granulated sugar in large bowl with mixer until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, mixing well after each addition.
Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Combine cinnamon and remaining granulated sugar in medium bowl; stir in nuts. Sprinkle over batter in pan; cover with remaining batter.
Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near center of cake comes out clean. Cool in pan 10 min. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Mix powdered sugar and milk until blended; drizzle over cake. Let stand until icing is firm.
Enjoy a serving of this deliciously rich cake on occasion.
Place individual servings of cake in separate freezer-weight bags and freeze up to 3 months. Thaw at room temperature before packing in your briefcase or backpack for a tasty take-along treat.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.