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Cinnamon Sour Cream Cake
Cinnamon Sour Cream Cake
3 cups plus 2 tablespoons all-purpose flour, divided
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 container (8 oz.) dairy sour cream
4 eggs
2 teaspoons vanilla extract
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
Powdered sugar (optional)
1. Heat oven to 350°F. Generously grease and flour
12-cup fluted tube pan.
2. Combine 3 cups flour, granulated sugar, baking
powder and salt in large bowl. Beat sour cream, eggs
and vanilla with fork or whisk in medium bowl until smooth.
3. Add butter and 1 cup sour cream mixture to flour
mixture. Beat on low speed until thoroughly combined;
beat 1 minute on high speed. Add remaining sour cream
mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until
chips are coated; gently stir into batter. Pour batter into prepared pan.
4. Bake 60 to 70 minutes or until wooden pick inserted
in center comes out clean. Cool 20 minutes; remove from
pan to wire rack. Cool completely. Sprinkle with powdered
sugar, if desired. 12 to 16 servings
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