Comida Kraft
Recipe Box

Cinnamon Nut-Sour Cream Cake

Prep Time
Total Time

16 servings

A ribbon of cinnamon-sugar and walnuts runs through the center of this moist sour cream cake. Serve at breakfast, for dessert or as a teatime treat.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Combine flour and baking soda. Beat butter and 2-1/4 cups granulated sugar in large bowl with mixer until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, mixing well after each addition.
  • Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Combine cinnamon and remaining granulated sugar in medium bowl; stir in nuts. Sprinkle over batter in pan; cover with remaining batter.
  • Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near center of cake comes out clean. Cool in pan 10 min. Invert cake onto wire rack; gently remove pan. Cool cake completely.
  • Mix powdered sugar and milk until blended; drizzle over cake. Let stand until icing is firm.

Size Wise

Enjoy a serving of this deliciously rich cake on occasion.

Take Along

Place individual servings of cake in separate freezer-weight bags and freeze up to 3 months. Thaw at room temperature before packing in your briefcase or backpack for a tasty take-along treat.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 460
Total fat 21g
Saturated fat 10g
Cholesterol 110mg
Sodium 160mg
Carbohydrate 62g
Dietary fiber 1g
Sugars 42g
Protein 7g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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