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
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…
The cinnamon swirl crust added such a great crunchy texture
there is just nothing better than a good ole Southern pound cake
did I mention the almond extract?
I am a fool for almond extract!
It makes your baked goods taste amazing!!
Mama's Mississippi Sour Cream Swirl Cake
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
Mix cinnamon and sugar in a separate bowl.
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.
She plated the cake upside down so the cinnamon sugar made a crunchy topping
This cake is perfect for breakfast too
She said you can toast it and serve it with butter…but ours never made it to the toaster 🙂
This cake will stay fresh under a cake dome for 3-4 days at room temperature
like these Valentine Cupcakes here
and these Bailey’s Cupcakes here
I will be joining the fabulous parties and blogs on my side bar and