Cinnamon Sour Cream Cake
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 container (8 oz.) dairy sour cream
2 teaspoons vanilla extract
1 1/4 cups (21/2 sticks) butter, softened
1 2/3 cups (10 oz. package) Hershey's Cinnamon Chips
2 tablespoons all-purpose flour
Powdered sugar (optional)
Heat oven to 350¡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 with fork or whisk in medium bowl until
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
powdered sugar, if desired.
Makes 12 to 16 servings.