My Recipe Box
Cinnamon Sour Cream Cake3 cups plus 2 tablespoons all-purpose flour, divided2 cups granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 (8 ounce) container dairy sour cream 4 eggs 2 teaspoons vanilla extract 1 1/4 cups (2 1/2 sticks) butter or margarine, softened 1 2/3 cups (10 ounce package) Hershey's Cinnamon Chips Confectioners' sugar (optional) Preheat oven to 350 degrees F. Generously grease and flour 12-cup fluted tube pan. Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla extract with fork or whisk in medium bowl until smooth. Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining sour cream mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated; gently stir into batter. Pour batter into prepared pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Sprinkle with confectioners' sugar, if desired. Yields 12 to 16 servings. Email the recipe Cinnamon Sour Cream Cake to a friend! |
