This creamy dip is a surefire crowd-pleaser when paired with tortilla chips. For individuals who often avoid salsa or chili, it isn’t overly hot. The ideal way to serve this dip is warm, but it also tastes great cold or at room temperature. You may serve it in a bread bowl.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 16 |
| Yield: | 1 to 10 – inch tube pan |
Ingredients
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter
- 2 cups white sugar
- 6 eggs
- 1 (8 ounce) container sour cream
- 1 teaspoon vanilla extract
- 3 tablespoons ground cinnamon
- 3 tablespoons brown sugar
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Beat in the flour mixture until well blended. Pour batter into prepared pan.
- Pour half of batter into prepared tube pan. Sprinkle with cinnamon, brown sugar and nuts. Pour in remaining batter.
- Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 173 mg |
| Sugars | 28 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious & easy
I haven’t tasted it yet. The batter looked really good and the recipe was very easy to follow. I went by the recioe exactly.
This cake turned out pretty good, with adjustments. I used 2 tablespoons of cinnamon instead of 3. I took the temperature down to 330 degrees. It cooked slower but did not burn or dry out. I cooked it for approximately 50 minutes, or until the toothpick came out dry. I still think it needs something, but not sure what other flavoring I could use, so I am thinking about it. Otherwise, it was a good recipe.
Not sure if the baking time is right as my cake was over-done at 60 minutes. Will try it again with a much shorter baking time.
Excellent recipe. As with other reviewers I found 70 minutes to be the time I needed for baking. Moist and crumb was nice. I used 1 cup powdered sugar and 2 T coffee for glaze. I made this for meals on wheels and after portioning added the glaze. Will repeat because I do not have cake mixes in my pantry.
I didn’t make any changes per say, but I did follow some of the other reviewers suggestions, and I made 2 layers of the filling rather than just the one! Will definitely make again!
This cake was very easy to make. I baked it in a tube pan. Cake was very tall and moist. I read the other reviews so I only added 1 tablespoon on cinnamon and almost 1 cup of pecans. I did add a little butter to my pecan/cinnamon/brown sugar mixture. I baked it at 325 for 75 minutes like the reviews stated. It was absolutely PERFECT!
After reading the reviews and keeping in mind this is a basic sour cream pound cake with a layer of cinnamon, sugar, and pecans, I adjusted the recipe and cooking time just a little…used 1 tablespoon of cinnamon instead of 3…..made sour cream from buttermilk and butter for additional moisture…..decreased cooking time to 1 hour and 15 minutes…..and glazed while hot. Beautiful cake, and beautiful texture.
Probably won’t make again. Baked for 60 minutes.. That’s too long. Recipe says bake 90 minutes. Not too sweet. 3 tablespoons of cinnamon is totally off. Dry and hard top crust. Nooo!
Gluten Free Substitution….. My husband and I are gluten free and so I changed it up to use the Bob’s Red Mill 1 to 1 Baking Flour and I added enough Vanilla Almond Milk to make the batter a little more moist for pouring. I didn’t cut it right after glazing it. It wasn’t until I read some of the reviews here that I got worried about it being dry or hard that I cut into it. I tasted it, took a piece to my husband and waited for the outcome…..HE LOVED IT!! My husband is a sweets kinda guy! The only thing is that it came out moist like if I had used a banana. I asked him about that part and he said don’t change my recipe next time! Keep it just like that. Now I don’t know if it will make it in this house until Wednesday for me to take a church friend a slice, as she requested! *The other difference, was I took it out 2 mins earlier than the 90-minute time, but I doubt if much of a difference would have been made.*
This is a beautiful looking cake BUT after making two times and the 3rd I found a boxed mix recipe. Way too dense it needs more mositure. Adjustments required: Add a 3rd stick of butter, use sifted CAKE flour, and MORE FLAVORING, that temp should be no more than 350 (I used 335) for 60 mins, test the center. Struessel should be about 2 tbps cinnamon AND 3 tbsp light brown sugar, mash together with a fork to blend. Then place in middle of cake batter, top with nuts then add more struessel on top (use pieces vs chopped) they are bigger. Lastly , the glaze ( a special glaze not with a lot of confectioners sugar) I brushed on and then drizzled and will put pecans on top next time. The glaze will harden and secure the nuts. I bake quite a bit and again the biggest problem was the density.
Terrible SUPER DRY!! FOLLOWED INSTRUCTIONS 90 minutes way too long i even decreased the temperature still to long
The cake is delicious but baking for 90 minutes at 350 degrees? I took it out at 70 minutes and I wish I’d checked it at 60 minutes at the latest because it’s dry and has a hard crust. I’ll definitely bake this again but shorten the baking time. Love that it’s from scratch.
great alternative to a mix. Been making this cake forty years, My original recipe says to mix 2 T powdered sugar, 1 t cinnamon and 2 T nuts in the bottom of pan before pouring half the mixture in. then 2 T brown sugar 1 T cinnamon and 2 T nuts in middle layer. It is all about personal taste. I made this recipe just like my old one and it was excellent!
This is what I was looking for. I just followed the recipe the way it was. The only thing I just didn’t add the pecans. I did decreased the amount of cinnamon, but other than that I really love the recipe. Thank you.
I lowered the baking temperature to 325 degrees and checked for doneness at one hour. My cake was moist and Delicious! I immediately got requests to bake more cakes!
Once this cake cooled, it is so DRY!! 90 minutes is way TOO long to bake this cake!!! The “flavor” of this recipe is good, so we’ll try it again, but we’ll check it for “doneness” at intervals after the first 35 to 40 mins.
After reading this recipe, I KNEW better than to use 3 tablespoons of cinnamon and baking it at 350 for 1hr & 30mins.
I tried it and it was delicious! Next time i will only cook it 75 min…it was almost burned cooking it for the 90 min.
definately enjoyed making this cake although a bit to much cinnamon will only use 1tbsp instead of three add more nuts and decrease cooking time by 30 minutes.
I’m glad I read the reviews because it helped me change the process a bit. I reduced cinnamon to 1 tbsp. I substituted non-fat Greek yogurt for the sour cream. Baking time was complete at 55 minutes. Definitely more like a pound cake instead of the box mix version which is more spongey. This was very good with our modifications, and I would definitely make it again.