It wasn't until years later when I got my hands on the recipe that I started to make it for our family functions. My brother in law had a slice and asked what it was. I told him it was the same cake our mother in law made. He snickered and said, "Well, don't tell her but, you make it much better!"
I laughed to myself because I had a little secret. I had altered her recipe a bit to make it a little more moist and practically doubled the cinnamon/brown sugar ratio from the original. It's become one of my all time favorite bunt cakes.
Cinnamon Sour Cream Cake
2 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 cup Brown Sugar
1. Preheat oven to 350 degrees.
2. In a large bowl cream together sugar and butter.
3. Add in eggs and vanilla and beat.
4. Gently fold in sour cream.
5. In a separate bowl mix together flour and baking powder.
6. Blend into batter by hand. The batter will be thick.
7. In a small bowl mix together cinnamon and brown sugar.
8. Pour half of the batter into a well greased and flour bunt pan.
9. Sprinkle 3/4 of cinnamon mixture over batter.
10. Spread remaining batter over filling.
11. Top with the rest of the cinnamon mixture.
12. Bake for 45-60 minutes (until center comes out clean when you insert a toothpick).
13. Once removed from oven immediately run a knife round the outside and inside edges.
14. Cool 15 minutes in pan then invert on to plate to cool completely.
Previously featured over at Lolly Jane!