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Luscious cinnamon sour
cream Bundt cake flecked with white chocolate chips and generously
dusted with powdered sugar.
Cinnamon
Sour Cream Bundt Cake
- 3 cups plus 2 tablespoons
all-purpose flour - divided use
2 cups granulated sugar
2 teaspoons baking powder
- 2 teaspoon ground cinnamon
1/2 teaspoon salt
1 (8-ounce) container dairy sour cream
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups butter, softened
1 1/2 cups white chocolate chips
Powdered sugar for dusting
- Heat oven to 350°F
(175°C). Generously grease and flour 12-cup Bundt pan.
- In a large bowl, combine
3 cups flour, sugar, baking powder and salt; set aside.
- Beat sour cream, eggs
and vanilla 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 white chocolate
chips and remaining 2 tablespoons flour until chips are coated;
gently fold 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. Generously
dust with powdered sugar.
Makes 12 servings.
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