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Cinnamon Sour Cream Cake

Details

Time
4 hours
Skill Level
Beginner
Yields
1 cake

This bundt cake is full of warm cinnamon spice. It's studded with sweet HERSHEY'S Cinnamon Chips and made with sour cream for an extra moist pound cake. It's the perfect dessert for when fall comes around. Add a sweet glaze for a delicious finish.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
1 hour
Cool Time
2 hours 30 minutes

Ingredients

  • 1 1/4 cups

    butter or margarine (2-1/2 sticks), softened

  • 1 2/3 cups
  • powdered sugar (optional)

  • 3 cups

    all-purpose flour plus 2 tablespoons, divided

  • 2 cups

    granulated sugar

  • 2 tsps

    baking powder

  • 1/2 tsp

    salt

  • 1 container

    dairy sour cream (8 oz)

  • 4

    eggs

  • 2 tsps

    vanilla extract

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Oven
Oven
Fluted Tube Pan
12-Cup Fluted Tube Pan
Bowls
Bowls
Mixer
Mixer
Whisk
Whisk
Measuring Cups
Measuring Cups
Wire Rack
Wire Rack
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.

Additional questions?