Ingredients: |
Ingredients: 2 tsp ground cinnamon
1 cup granulated sugar
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Kosher salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
3 eggs, at room temperature
2 tsp vanilla
1 cup sour cream, at room temperature
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Directions: |
Directions:Preheat oven to 325º F. In a small bowl, combine 1 cup of sugar and cinnamon. Mix well and set aside.
Generously and thoroughly grease a 9 inch bundt pan with butter. Gently dust the entire inside of the pan with the sugar and cinnamon mixture. Use about 1/4 to 1/2 cup of sugar and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.
In a small bowl sift together the flour, baking powder, baking soda and salt. Set aside.
Beat the butter in a large bowl on medium speed for one full minute. Add the granulated sugar and mix until light and fluffy. Scrape down the bowl and blade then add the brown sugar. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream. Beat well.
Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
Bake for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely. |
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