Cinnamon Sour Cream Bundt Cake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/3 cup Brown sugar
  • 1 tbsp Cinnamon
  • 1 1/2 cups Granulated sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter
  • 1 cup Sour cream

Found on lollyjane.com

Description

Ingredients

• 1.5 cups Granulated Sugar
• 1 cup Butter (softened)
• 2 Large Eggs
• 1 tsp Pure Vanilla Extract
• 1 cup Sour Cream
• 2 cups All Purpose Flour
• 2 tsp Baking Powder
• 1 TBSP Cinnamon
• 1/3 cup Brown Sugar

Directions

• Preheat oven to 350 degrees. In a large bowl cream together sugar and butter. Add in eggs and vanilla and beat. Gently fold in sour cream. In a separate bowl mix together flour and baking powder. Blend into batter by hand. The batter will be thick. In a small bowl mix together cinnamon and brown sugar. Pour half of the batter into a well greased and flour bunt pan. Sprinkle 3/4 of cinnamon mixture over batter. Spread remaining batter over filling. Top with the rest of the cinnamon mixture. Bake for 45-60 minutes (until center comes out clean when you insert a toothpick). Once removed from oven immediately run a knife round the outside and inside edges. Cool 15 minutes in pan then invert on to plate to cool completely.