Recipe for Cinnamon Sour Cream Cake


    Cinnamon Sour Cream Cake3 cups plus 2 tablespoons all-purpose flour, divided
    2 cups granulated sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 (8 ounce) container 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 ounce package) Hershey's Cinnamon Chips
    Confectioners' sugar (optional)

    Preheat oven to 350 degrees F. Generously grease and flour 12-cup fluted tube pan.

    Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla extract with fork or whisk in medium bowl until smooth.

    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.

    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 confectioners' sugar, if desired.

    Yields 12 to 16 servings.