Comida Kraft
Recipe Box

Cinnamon Nut Sour Cream Cake

(20) 15 Reviews
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.
  • Mix 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, beating after each addition until blended.
  • Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Mix remaining granulated sugar and cinnamon; stir in nuts. Sprinkle over batter in pan. Top with remaining batter.
  • Bake hour and 15 min. to 1 hour and 25 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Invert cake onto wire rack; gently remove pan. Cool completely. Drizzle with Powdered Sugar Glaze.


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 180mg
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.

Ratings & Reviews

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  • slharper888 |

    Turned out delicious!!

  • MKCalvin |

    I just assumed if the recipe was here that it had been tried and tested by Kraft Kitchen. Then I realized, there are waaay too many recipes for Kraft to test and that they must rely on us to try these recipes. Unfortunately, some of these recipes are costly and are a waste of good ingredients, such is the case with this cake. The cake is too dry and I don't mean your usual pound cake dry, it does not have enough sugar in the recipe either. The cake baked beautifully and huge. It just lacked substance. If I ever decided to remake the cake, I would add more sugar probably 3 cups to the 3 cups of flour and perhaps more sour cream and more flavor. One teaspoon to this size cake just wasn't enough. The cake is basically flavorless. It gets two thumbs down from me.

  • DavidDaniels |

    I made this cake for a Church dinner and everyone loved it.People keep asking me for the recipe so I have made copies of the recipe and am giving it out. This is a great cake anyone who trys it will like it.

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