Take-out Tuesday, Mama’s Mississippi Sour Cream Swirl Cake

A friend brought a scrumptious pound cake over for dessert, for our Winter Warmth and Wishes dinner here, and she said I could share her Mississippi Mama’s recipe with you

cinnamon swirl pound cake thepaintedapron.com

It was on a proper Magnolia plate with gold trim of course, and toted over in a tupperware cake carrier, because that’s the way it’s done in the South, y’all…

sour cream cake

The cinnamon swirl crust added such a great crunchy texture

pound cake thepaintedapron.com

there is just nothing better than a good ole Southern pound cake

cinnamon swirl cake thepaintedapron.com

did I mention the almond extract?

Mississippi pound cake thepaintedapron.com

I am a fool for almond extract!

sour cream vanilla cake thepaintedapron.com

It makes your baked goods taste amazing!!

Mama’s Mississippi Sour Cream Swirl Cake

Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast, Brunch, Dessert
Cuisine American, Southern
Servings 12


  • Bundt pan


  • 2 sticks soft butter
  • 2 cups sugar
  • 2 eggs room temperature
  • 1 cup sour cream
  • 1 teaspoon baking powder
  • 2 cups plain flour
  • Pinch of salt
  • 1 teaspoon vanilla
  • 1 teaspoon almond flavoring
  • ½ cup nuts optional
  • ½ teaspoon cinnamon
  • 2 tablespoons sugar


  • Sift flour and measure. Mix in baking powder and salt. Set aside.
  • Cream butter and add sugar slowly. Beat until creamy. Add eggs one at a time, beating well after each addition. Stir in sour cream. Add flour mixture small amounts each time beating well after each addition. Stir in vanilla and almond flavorings.
  • Spray a bundt cake pan to evenly coat. Pour 1/2 of the batter into the cake pan and sprinkle with ½ of the cinnamon-sugar mixture. Pour the remaining cake batter over this layer and sprinkle with the rest of the cinnamon-sugar mixture.
  • Bake at 350 degrees for approximately 60 minutes.
Keyword bundt cake, cinnamon cake, old fashioned pound cake, Sour cream cake, swirl cake

She plated the cake upside down so the cinnamon sugar made a crunchy topping

sour cream vanilla cake thepaintedapron.com

This cake is perfect for breakfast too

Mississippi pound cake thepaintedapron.com

She said you can toast it and serve it with butter…but ours never made it to the toaster 🙂

Juicy Details

This cake will stay fresh under a cake dome for 3-4 days at room temperature

Valentine cupcake dome thepaintedapron.com

like these Valentine Cupcakes here

cupcakes in domes thepaintedapron.com

and these Bailey’s Cupcakes here



I will be joining the fabulous parties and blogs on my side bar and

Memories by the Mile

Baking in Pyjamas

13 Responses to “Take-out Tuesday, Mama’s Mississippi Sour Cream Swirl Cake”
  1. Looks delicious! This one made the rounds years ago when I was a new bride (back in the dark ages). It was the first pound cake I learned to make. Thanks for the reminder, because I think I should make it again.

    BTW, I can’t wait for Mardi Gras to use my new stemless wine glasses — they are just gorgeous!

    • Thanks Ellen! Yes, this is an old recipe, probably the first cake I made as a bride too, when the new “bundt” cake was all the rage~but it is a great cake! You can use those glasses now, Mardi Gras celebrations are in full swing from early January to the big bash on Fat Tues, Feb 17. Cheers!

  2. Kim says:

    Do you hear me laughing at the terms “toted” and “Tupperware cake carrier”? They do go together, and with cake always. 😉 This cake looks amazing. I agree that almond extract adds a wonderful flavor. The first time I bought a birthday cake for my son and tasted it, I thought I would melt! I couldn’t figure out what was in it to make it taste so amazing. A few years later, when I was able to buy the recipe, I discovered the “secret” ingredient. I’ve changed the recipe, and I don’t charge for mine, but the Best Birthday Cake Ever! is very close to the original indeed. The cinnamon crust on your cake looks like I should just pick it off for a nibble. Bring that over, and we’ll have sausage, biscuits, coffee cake, and your cake for dessert. 🙂

    • ha! I thought of you when I was writing it! Your best birthday cake recipe is very similar to one of my favorites, and yep, it’s definitely the almond extract that makes it soo good! Have a great weekend, I am leaving my half painted furniture project unfinished, and heading to the coast for some R & R!!

  3. Oh my…the cake looks soooo yummy!!!


  4. I had a similar sour cream pound cake at a function last week…but I am loving this one for the fact that it has a crunchy topping!….Love that crunch….I can see why it never made it to the toaster!!!

  5. I love using almond too…this looks really good! I love cakes like this!

  6. Mary says:

    Jenna, I need a special occasion or excuse to make this cake! I was drooling when you mentioned it in your earlier post. I’m an almond extract fan too, have you ever added it to iced tea? It’s amazing and such an unexpected surprise.

  7. Visiting from Treasure Box Tuesday. This cake looks so tender and full of one of my favourites, cinnamon! I would love for you to stop by and share this and other recipes with us over at Sweet and Savoury Sunday. Have a great day!

  8. So glad you stopped by the party. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

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