Snickerdoodle Poundcake


New York Times


1 loaf


Cake Ingredients

  • ½ cup butter, softened
  • 1 cup dark brown sugar
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 tablespoon vanilla extract
  • 1 teaspoon grated citrus zest (optional)
  • ¼ teaspoon cardamom (optional)
  • ½ cup sour cream
  • 1½ cups flour

Topping Ingredients

  • 1½ tablespoons brown sugar
  • 1 teaspoon cinnamon


  1. Preheat oven to 350ºF.
  2. Beat together brown sugar and butter until smooth.
  3. Add the eggs, one egg at a time, beating well.
  4. Add in cinnamon, baking powder, salt and baking soda. When mixed in, add vanilla extract, and optionally citrus zest and cardamom.
  5. When mixture is smooth, beat in sour cream. Add flour, beating until smooth, then pour into a buttered 9-inch by 5-inch loaf pan.
  6. Combine cinnamon and brown sugar in a bowl for topping, breaking up the brown sugar with your fingers, then sprinkle the mixture on top of the cake.
  7. Bake for 40 to 50 minutes, until the top springs back when lightly pressed. Let it cool in the pan completely before slicing.


  • For sugar in the cake, if dark brown sugar isn’t available, light brown or granulated works as well.
  • If vanilla extract isn’t available, a shot of rum or Bourbon, or a dash of almond extract can be substituted.
  • Instead of sour cream, substitute Greek or plain yogurt, mascarpone, crème fraîche, buttermilk or whole milk with a tablespoon of lemon juice mixed in.
  • Try ½ to ¾ cup of chopped nuts, dried fruit, chocolate chips or some combination mixed into the cake.