This recipe for Cinnamon Bundt Cake, by Ruth May, is from The Ridgecrest First Ward's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Yellow Cake Mix 1/2 Cup Sugar 3/4 Cup Oil 4 Eggs 1 Cup Sour Cream 3 Tbsp. Brown Sugar 1 Tbsp. Cinnamon
Combine first 5 ingredients and mix, adding sour cream last. Pour half of mixture into a greased and floured bundt pan. Mix brown sugar and cinnamon and sprinkle over first half of mix in pan and swirl gently with knife. Pour remaining batter in bundt pan and swirl again gently. Bake at 325ļ for 60 minutes. Donít open the oven until itís done or it will fall.
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