Cinnamon Sugar Sour Cream Cake
Last week Kory and I were waiting in line at one of our favorite cafes for our coffee when we both spotted the most delicious looking sour cream cake in the pastry case. It was a weekday morning so we were in a bit of a rush to get back home and start working, but I knew my grandma had a scrumptious sour cream cake recipe and I couldn’t stop thinking about it! As soon as the weekend rolled around I went to the grocery store and got all the goods needed to make this cake!
This cake turned out even better than I expected! It’s moist and full of flavor. It’s sweet and buttery, but has a bit of a tang from the sour cream. The cinnamon swirl right in the middle really adds an extra burst of flavor as well! This cake has a delicious combination of flavors with every bite. Last time I was home my grandma gave me her bundt cake pan so this really felt like I was with her when I made it! I love nostalgic recipes like this.
Cinnamon Sugar Sour Cream Cake
Ingredients
- 2 sticks (1 cup) butter, softened to room temp
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 2 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 2 tbsp. sugar
- Light dusting of powdered sugar
Instructions
- Preheat oven to 350°F.
- Place butter and sugar in a large mixing bowl and use a hand mixer to beat together until fluffy.
- Add eggs and continue to beat.
- Add in sour cream and use a spatula to mix well.
- Add flour, baking soda, and baking powder. Stir until no clumps are left and you have a smooth batter.
- Add the vanilla and stir into the batter.
- In a separate small bowl mix together cinnamon and 2 tbsp. sugar.
- Place half the batter in a well greased bundt pan. Pour the cinnamon and sugar mixture evenly on top of the batter, and then add the rest of the batter on top.
- Bake for 40 minutes. Let cool completely and then dump out of pan onto a serving tray. Lightly dust the top with powdered sugar. Enjoy!
