Cinnamon Sugar Sour Cream Pound Cake

Cinnamon Sugar Sour Cream Pound Cake

Introduction

There’s something truly special about a classic pound cake — golden on the outside, tender and buttery on the inside. This Cinnamon Sugar Sour Cream Pound Cake takes that timeless favorite and elevates it with a sweet, crisp crust of cinnamon and sugar. The result is a loaf that’s perfectly moist with a delightful crunch in every bite. It’s the kind of recipe that fills your kitchen with warmth and comfort, ideal for breakfast, afternoon tea, or an after-dinner treat.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 3 large eggs, room temperature

• 1 cup sour cream

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• 2 teaspoons pure vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

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For the Cinnamon Sugar Coating:

• ¼ cup granulated sugar

• 1 teaspoon ground cinnamon

(Optional glaze for extra shine: 1 tablespoon melted butter mixed with 1 tablespoon sugar and a pinch of cinnamon)

Preparation

1. Prepare the Pan and Coating

1. Preheat your oven to 325°F (160°C).

2. Grease a 9×5-inch loaf pan generously with butter or nonstick spray.

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3. In a small bowl, mix together the cinnamon sugar coating ingredients. Sprinkle half of the mixture into the pan, rotating it so the sugar coats the bottom and sides evenly. Reserve the other half for topping the cake later.

2. Make the Batter

1. In a large mixing bowl, cream together butter and sugar until light and fluffy (about 3–4 minutes).

2. Add eggs one at a time, beating well after each addition.

3. Mix in the sour cream and vanilla extract until smooth.

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

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5. Gradually add the dry ingredients to the wet mixture, mixing just until combined — don’t overmix.

3. Assemble and Bake

1. Pour half the batter into the prepared loaf pan.

2. Sprinkle a thin layer of the reserved cinnamon sugar mixture over the batter.

3. Add the remaining batter and smooth the top.

4. Finish with the rest of the cinnamon sugar on top for that caramelized crust.

5. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

6. Allow the cake to cool in the pan for 15 minutes, then carefully remove and transfer to a wire rack to cool completely.

Serving Suggestions

Serve slices slightly warm with a pat of butter, a drizzle of honey, or a dollop of whipped cream. It pairs beautifully with coffee, hot chocolate, or a cup of black tea. For a dessert twist, add a scoop of vanilla ice cream on the side.

Conclusion

This Cinnamon Sugar Sour Cream Pound Cake is a nostalgic bake that captures the essence of home — simple, aromatic, and utterly satisfying. The combination of tangy sour cream and rich butter makes the crumb irresistibly moist, while the cinnamon sugar crust adds that perfect golden crunch. Whether shared at brunch or enjoyed quietly with your favorite book, it’s a timeless treat that never fails to impress.