Wednesday, May 18, 2005

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.

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