This buttery pound cake takes inspiration from the classic sour cream coffee cake and is packed with cinnamon crumb! It’s perfect with coffee or a glass of cold milk.
1 pound (4 sticks) unsalted butter, room temperature
7 cups powdered sugar or 4 cups granulated sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 cups cake flour or White Lily All Purpose Flour
1 1/4 cups sour cream, room temperature
Prepare Cinnamon Crumb (recipe below). Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extract, baking powder, salt, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating each until fully incorporated. Alternate adding the flour and sour cream, starting and ending with the flour. Mix each addition of flour just until it disappears before adding more wet ingredients. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Alternate adding batter and crumb to the pan, creating three layers of each. Use the finer, sandier crumb inside the cake and reserve the larger chunks for the top. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely then dust with powdered sugar.
Cinnamon Crumb
1 1/2 cups flour
1 cup light brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 stick melted butter
Whisk together flour, sugar, cinnamon, and salt then pour in melted butter. Stir just until combined and crumbly. Scrunch together with your hands to form crumbs and break up larger pieces. Set in the fridge or freezer while you make the batter.
