Sunday, June 10, 2012

Cinnamon Sour Cream Cake


  • 3 cups plus 2 tablespoons all-purpose flour, divided
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 container (8 oz.) 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-oz. pkg.) HERSHEY'S Cinnamon Chips
  • Powdered sugar (optional)


  1. Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan.
  2. Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla with fork or whisk in medium bowl until smooth.
  3. 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.
  4. 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 powdered sugar, if desired. 12 to 16 servings.
 Warning this is not mine...I saved it for my future home baking...and if you are interested kindly click the link:

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