warm cinnamon-y goodness...

Sour Cream Cinnamon Pound Cake

cinnamon swirl mixture:
1/2 c. sugar + 2 tsp. cinnamon = mix in small bowl & set aside

crumbs:
1 c. flour
1/2 c. brown sugar
1/4 c. shortening or butter
1/2 tsp. baking soda
mix together in medium bowl & set aside

cake:
cream together in a mixing bowl:
1 c. butter or margarine, softened
2 c. sugar
4 eggs
1 tsp. vanilla

now, measure 2 c. sour cream into another medium bowl, add 2 tsp. baking soda, and mix together - it's going to start rising from the chemical reaction, so get your kids so they can see!

Add 3 1/2 c. flour, 1 tsp. baking powder, and 1 tsp. salt to the batter in alternating increments with the sour cream mixture.

Pour half the batter into an angel food cake pan sprayed with non-stick spray, sprinkle on half of the cinnamon swirl mixture, then the remaining batter, and the remaining cinnamon. Use a knife to swirl the cinnamon mixture through the dough a few times. Top with the crumbs.

Bake for 1 hour at 350°, or until set in the center (test with a toothpick). Baking time is less for loaf pans, mini-loaf pans, and muffins.



This recipe came from one of my mom's cookbooks. I made 8 little loaves in this pan today by baking 4 (for 30 minutes), scraping the pan clean after removing them, then baking the last 4. You could make it as muffins instead, but the cooking time would need to be further reduced. I now have teacher gifts for 7 teachers for our final classes at church & ballet this week, that cost a dollar or two to make. (yeah, the remaining loaf was already taste-tested!)