Quick Sour Cream Pound Cake with Cinnamon Swirl

A friend is coming over this morning to help me organize some of our auction goodies for the school. The bigger items and the big ticket items are pretty much all taken care of. But we have some smaller baskets such as Father's Day, Father/Son Day Out, Kid's Day Out, Mother's Day, Mother/Daughter Day as well as some restaurant and food baskets to put together. Most of the donations are in but new ones arrive daily. It astounds me how generous people can be in this economy. Their generosity is truly appreciated and is neither going unnoticed or taken lightly. My friend Mary Jean was instrumental in the acquisitions area of the school's auction. She's coming over shortly with a few more items. And then we will get to work. But I cannot work on an empty stomach. I cannot have someone at the house (expected) without offering a beverage and a bite to eat. So we'll have some lovely warm, frothy cappuccinos (perfect on this cool and drizzly day) with my warm cake.

I cheated. I was short on time so I used a boxed cake mix, Duncan Hines Yellow to be precise. What I did took mere minutes to do and made the cake seem a bit richer than a regular yellow cake. The sour cream also cut down the sweetness a bit making this a lovely accompaniment to a warm cup or tea or coffee.

Preheat oven to 350 degrees F.

Ingredients:

1 package Duncan Hines yellow cake mix
1 cup of sour cream (I always use the lighter versions)

1/3 cup of canola oil
4 eggs

1 tbs cinnamon
3 tbs sugar

Combine all ingredients except for the sugar and the cinnamon and mix well.

In a small bowl mix together the cinnamon and the sugar.

Pour half of cake mixture in a well greased oaf pan then spread half the cinnamon mixture. Add the remaining cake batter and the remaining cinnamon mixture.

Bake in oven for 1 hour.

Cool for about 10 minutes, remove from loaf pan and cool another 5 minutes or so before slicing.