Cinnamon Nut Sour Cream Cake – a delicious recipe with flour, baking soda, butter, sugar, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325F.
2
Mix flour and baking soda.
3
Beat butter and 2-1/4 cups granulated sugar in large bowl with mixer until light and fluffy.
4
Blend in vanilla.
5
Add eggs, 1 at a time, beating well after each addition.
6
Add flour mixture alternately with sour cream, beating after each addition until blended.
7
Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
8
Mix remaining granulated sugar and cinnamon; stir in nuts.
9
Sprinkle over batter in pan.
10
Top with remaining batter.
11
Bake hour and 15 min.
12
to 1 hour and 25 min.
13
or until toothpick inserted near center comes out clean.
14
Cool in pan 10 min.
15
Invert cake onto wire rack; gently remove pan.
16
Cool completely.
17
Drizzle with Powdered Sugar Glaze.
1456
kcal
Calories
92
g
Fat
129
g
Carbs
35
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
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 butter or margarine, softened, 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.
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