Ingredients: |
Ingredients: It is best to make this cake in a Bundt pan (10 cup)
2 sticks unsalted butter, at room temperature, plus more for pan
2 3/4 cups all-purpose flour, plus more for pan
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 3/4 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs plus 2 egg yolks, at room temperature
1/2 cup sour cream
3/4 cup whole milk
For cinnamon topping -
1/4 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
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Directions: |
Directions:Preheat oven to 350 degrees
Butter Bundt pan and dust with flour
Whisk the flour, baking powder, cinnamon and salt in medium bowl; set aside
Beat the butter, sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, one at a time, then the egg yolks. Beat in the sour cream until combined. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk; beat until combined.
Pour the batter into the prepared pan, smooth the top and tap the bottom of the pan against the counter to release any air bubbles.
Bake approximately 55 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Transfer to rack and let cool 10 minutes. Loosen the edge of the cake and invert onto the rack to cool completely.
Make cinnamon sugar topping in a bowl. Working in sections, brush the cake with melted butter. Hold the cake over the bowl and sprinkle with the cinnamon sugar, pressing to adhere.
You can make your own chocolate sauce but I use a prepared one. |
This recipe for Churro Cake is from