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

1. Heat oven to 350°F (175°C). Generously grease and flour 12-cup Bundt pan.
2. In a large bowl, combine 3 cups flour, sugar, baking powder and salt; set aside.
3. Beat sour cream, eggs and vanilla with fork or whisk in medium bowl until smooth.
4. 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.
5. Stir together white chocolate chips and remaining 2 tablespoons flour until chips are coated; gently fold into batter.
6. Pour batter into prepared pan.
7. 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.