Snickerdoodle Pound Cake

½ cup softened butter (1 stick)

1 cup sugar, granulated

2 eggs

1 tsp cinnamon
1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tbsp vanilla

½ cup sour cream*

1½ cups flour

Topping:

1½ tbsp brown sugar 

1 tsp cinnamon

Preheat the oven to 350 degrees. Beat the softened butter with sugar. Add eggs, one at a time, beating well. Add the cinnamon, baking powder, baking soda, salt, and vanilla. Once it is smooth, beat in ½ cup sour cream*. Then add flour, beating until smooth. Pour into a buttered 9"x5'x3" loaf pan (or pan lined with parchment paper). 

Mix the brown sugar and cinnamon in a bowl, then sprinkle the mixture on top of the cake. It looks like a lot and it is, but it makes for a delicious crust. Bake for 40-50 minutes, until the top springs back when lightly pressed. Let it cool in the pan completely before serving.

*substitute any of the following for the sour cream: whole milk with a tbsp of lemon mixed in (let sit for 5 minutes), Greek or plain yogurt, or buttermilk.

Variations: Add in ½ to ¾ of chopped nuts, dried fruit, chocolate chips or the combination of your choice.