Cinnamon Nut Sour Cream Cake Recipe

Name: Cinnamon Nut Sour Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour; 1/2 tsp. baking soda; 1 cup (2 sticks) butter or margarine; 2-1/2 cups granulated sugar, divided; 1 tsp. vanilla; 6 eggs; 1 tsp. ground cinnamon; 1 cup chopped PLANTERS Walnuts; kumquats and fresh orange leaves; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Servings: persons

3 cups flour
1/2 tsp. baking soda
1 cup (2 sticks) butter or margarine
2-1/2 cups granulated sugar, divided
1 tsp. vanilla
6 eggs
1 tsp. ground cinnamon
1 cup chopped PLANTERS Walnuts
kumquats and fresh orange leaves
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1
Mix flour and baking soda in small bowl.
2
Beat butter and 2-1/4 cups of the granulated sugar in large bowl with electric mixer on medium speed until light and fluffy.
3
Blend in vanilla.
4
Add eggs, 1 at a time, beating well after each addition.
5
Add flour mixture alternately with sour cream, beating after each addition until smooth.
6
Pour 1/2 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
7
Mix remaining 1/4 cup granulated sugar and cinnamon; stir in walnuts.
8
Sprinkle over batter.
9
Top with remaining batter.
10
Bake at 325F for 1 hour and 15 minutes to 1 hour and 25 minutes or until toothpick inserted in center comes out clean.
11
Cool 10 minutes; remove from pan.
12
Cool completely on wire rack.
13
Drizzle with powdered sugar glaze.
14
Garnish with kumquats and fresh orange leaves.

1456

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups flour, 1/2 tsp. baking soda, 1 cup (2 sticks) butter or margarine, 2-1/2 cups granulated sugar, divided, and more.

Yes, Cinnamon Nut Sour Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Nut Sour Cream Cake

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