Description
A deliciously moist pound cake with the classic flavor of snickerdoodles.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for topping)
- 2 teaspoons ground cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
- Stir in vanilla extract.
- Pour the batter into the prepared pan.
- Mix the topping ingredients and sprinkle over the batter.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool before removing from the pan.
Notes
- Store leftovers in an airtight container.
- This cake can be frozen for up to 3 months.
- For added flavor, consider adding nuts or chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: snickerdoodle pound cake, dessert, cake, baking