Sweet & Sugary Cinnamon Pound Cake
Indulging in a slice of homemade cake is always a treat, but when it comes to the Sugary Cinnamon Pound Cake, you're in for an extraordinary experience. This delightful recipe combines a moist and buttery cake with a rich, nutty filling and a sweet glaze that will transport your taste buds to the heart of the South. Get ready to savor the sweet flavors and embrace the true southerness of this irresistible cake!
Equipment
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 bundt cake pan
Ingredients
- 1 1/4 cup sour cream
- 1/4 cup coconut oil
- 1 1/2 cup real butter
- 3 cups flour
- 2 1/2 cups sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 eggs
- 3 tablespoons vanilla
- 2 cups chopped pecans or walnuts ( either is fine )
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup powdered sugar
- 3 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan or a tube pan generously.
- In a large mixing bowl, cream together the sour cream, coconut oil, and butter until smooth and well combined.
- In another bowl, whisk together the flour, sugar, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing well after each addition.
- In a separate bowl, toss together half of the the chopped pecans, brown sugar, and ground cinnamon to create the filling mixture.
- Pour half of the cake batter into the prepared pan and spread it evenly.
- Sprinkle the filling mixture over the batter in an even layer.
- Pour the remaining batter over the filling and smooth it out gently.
- Bake in the preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Now mix together the remaining nuts, cinnamon, milk, and powdered sugar.
- Drizzle this remaining glaze all over the top of your cooled cake and serve.