Sour Cream Pound Cake with Cinnamon Walnut Swirl -

5 from 10 votes

Sour Cream Pound Cake with Cinnamon Walnut Swirl

This Sour Cream Pound Cake with Cinnamon Walnut Swirl is a tasty (and easy) recipe that can be served for dessert or breakfast...or both!

Prep Time20

Cook Time1 35

Total Time1 55

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: cinnamon, pound cake, sour cream pound cake, walnut

Servings: slices

Calories: 423kcal

Author: David

Using a small bowl, combine walnuts, brown sugar, cinnamon and melted butter; stir until well combined. Set bowl aside.

Preheat oven to 325°F.
Using a large mixing bowl, add flour, baking soda and salt; stir until well combined. Set bowl aside.
Using a stand mixer, cream butter and sugar together until light and fluffy (3-4 minutes on medium speed).
Add eggs two at a time, mixing well after each addition.
Add vanilla; mix until well combined.
Add flour mixture to the bowl in 2 additions, mixing well after each addition.
Add sour cream; mix on low speed until well combined.
Using a rubber spatula, scrape sides of the bowl to ensure batter is well combined.
Grease and flour a 10-12 cup Bundt pan (or generously spray with baking spray and then lightly dust with flour).
Pour ½ of the cake batter into the prepared cake pan. Use a spoon to level the top of the batter.
Sprinkle the walnut mixture on top of the batter. Pour remaining batter on top, and use a spoon to level batter.
Bake for 90-95 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes before inverting onto a wire baking rack. Let cool completely before slicing.
{Optional} Dust top of cake with powdered sugar before serving.