Cinnamon Chip Sour Cream Cake

Cinnamon Chip Sour Cream Cake (Adapted from Hershey's)

3 cups plus 2 tablespoons all-purpose flour, divided
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
8 ounces sour cream
4 large eggs
2 teaspoons vanilla
20 tablespoons (1 1/4 cups or 2 1/2 sticks) unsalted butter, softened
10 ounces (about 1 2/3 cups) cinnamon chips
confectioners' sugar, for dusting

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together flour, sugar, baking powder and salt.

In a small bowl, whisk together sour cream, eggs and vanilla until smooth and combined.

Place butter and 1 cup sour cream into the bowl with the dry ingredients - beat on low until combined, then beat on high for 1 minute. Add remaining sour cream mixture - mix until the batter is fluffy and completely combined.

In medium bowl, toss together cinnamon chips and remaining 2 tablespoons flour. Add to the batter and fold to combine. Pour mixture into a 12 cup bundt pan coated with a nonstick spray that has flour included (like Baker's Joy or Pam with Flour).

Place into the oven and bake until a wooden skewer placed into the center comes out mostly clean with a few moist crumbs attached, about 60 to 70 minutes. Remove from the oven and set pan on a wire rack to cool for 10 to 15 minutes. Place a wire cooling rack on top of the cake and carefully turn over - remove the pan and let cool completely. Dust with confectioners' sugar just before serving, if desired.

Makes about 12 to 16 servings.

Just found the recipe? Click here to see where we talked about it!