Moist Cinnamon Pound Cake with a Sweet Buttery Swirl

There is nothing like the smell of cinnamon on a cold winter afternoon. It fills every corner of your home with pure warmth. This Cinnamon Pound Cake is the ultimate comfort food for your family.

It delivers a dense, buttery crumb that feels like a hug. You can whip this up for a weekend treat or a holiday party. It is a simple joy that everyone will love.

Why This Recipe Is a Winner

You will love how moist this cake stays for days. The secret ingredient is the creamy sour cream. It creates a tender crumb that melts in your mouth easily.

This recipe is perfect for busy winter weeknights or festive gatherings. It uses simple pantry staples you likely already have. Your guests will think you spent hours in the kitchen!

Simple Cooking Steps

Making this cake is very straightforward and rewarding for beginners. You will cream the butter until it is light and fluffy. Then, you layer the batter with sweet cinnamon sugar.

Even if you are new to baking, you can do this. The swirling process is fun and very forgiving. You will have a beautiful marble effect every single time.

Ingredients You’ll Need

These ingredients are likely already sitting in your kitchen cupboard.

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/4 cup light brown sugar
• 1 tablespoon ground cinnamon

Step-by-Step Directions

1. Preheat oven to 325 degrees Fahrenheit and grease your chosen pans.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. Combine the brown sugar and cinnamon in a separate small bowl.
4. Cream the butter and granulated sugar until light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract until fully incorporated.
7. Add flour and sour cream in alternating batches, starting with flour.
8. Layer one-third of the batter and half the cinnamon sugar.
9. Repeat the layering and top with the final third of batter.
10. Swirl a knife through the layers for a marbled look.
11. Bake for 60 to 75 minutes until a skewer comes out clean.
12. Cool in the pan for 15 minutes before moving to a rack.

Best Ways to Enjoy It

Serve a thick slice warm with a hot cup of coffee. It is also delicious with a scoop of vanilla ice cream. This cake is perfect for a cozy night by the fire.

You can even toast a slice for a decadent breakfast. Set the table and enjoy this with your favorite people. It makes any winter morning feel extra special.

Storage & Reheating

Keep your cake fresh in an airtight container for five days. You can also freeze individual slices for a quick snack later. Just wrap them tightly in plastic wrap and aluminum foil. Reheat gently in the microwave for a few seconds. This brings back that fresh, soft texture instantly.

Tips for Best Results

• Use room temperature eggs for a much smoother batter.
• Do not overmix the flour to keep the cake light.
• Grease your pan well to prevent any sticking issues.
• For a holiday twist, add a tiny pinch of nutmeg.
• Always check for doneness with a wooden skewer or toothpick.
• Let the butter soften naturally on the counter for hours.
• Don’t over-swirl the knife or the colors will blend.

Ways to Switch It Up

• Add chopped pecans to the swirl for a lovely crunch.
• Use a simple vanilla glaze for extra sweetness on top.
• Swap the sour cream for Greek yogurt if you prefer.
• Try pumpkin spice instead of cinnamon during the fall months.

Common Questions

Can I use a loaf pan for this?

Yes, this recipe fits perfectly into two 9×5 inch loaf pans. Just keep an eye on the bake time as it may vary. It makes sharing with a neighbor very easy!

How do I get a perfect swirl?

Just drag a butter knife through the layers once or twice. Avoid over-mixing the cinnamon into the batter. This keeps the beautiful dark ribbons visible when you slice it.

I hope this cozy Cinnamon Pound Cake brings warmth to your kitchen. It is a simple treat that makes every winter day better. Happy baking!

— Lidia

Cinnamon Pound Cake

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 12 servings

Calories 420 kcal

Ingredients

  

• 3 cups all -purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon sal t
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large egg s
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/4 cup light brown sugar
• 1 tablespoon ground cinnamon

Instructions

 

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 10-inch tube pan or two 9x5 inch loaf pans.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a separate small bowl, combine the brown sugar and ground cinnamon for the swirl mixture.
• In a large stand mixer bowl, cream the butter and granulated sugar on medium-high speed until light and fluffy, approximately 5 minutes.
• Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
• Incorporate the vanilla extract into the butter mixture.
• Reduce mixer speed to low and add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the flour.
• Pour one-third of the batter into the prepared pan and sprinkle with half of the cinnamon sugar mixture.
• Repeat the layering with another third of the batter and the remaining cinnamon sugar, then top with the final third of the batter.
• Gently swirl a knife through the layers to create a marble effect.
• Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
• Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.