Description
A soft and flavorful pound cake inspired by snickerdoodle cookies.
Ingrédients
L'échelle
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup sour cream
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons cinnamon sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together 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, baking soda, 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 bundt pan.
- Sprinkle cinnamon sugar on top of the batter.
- Bake for 55-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Store leftovers in an airtight container.
- This cake can be frozen for up to 3 months.
- For extra flavor, add chopped nuts or chocolate chips.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 60 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 20g
- De Sodium: 200mg
- La graisse: 15g
- Graisses Saturées: 9g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 80mg
Mots-clés: snickerdoodle, pound cake, dessert, cake recipe