Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (room temperature)
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sour cream (16 ounces )
  • 3/4 cup brown sugar
  • 1 tablespoons ground cinnamon
  • 1/4 cup cinnamon chips (optional)
  • 1/4 cup white chocolate chips (optional)
  • 1 teaspoon shortening (optional)

Instruction

  • Preheat oven to 350º. Coat a 10 cup fluted bundt or tube pan coated with vegetable or olive oil cooking spray.
  • Combine flour, baking soda and salt set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • Add flour mixture alternately with sour cream, beating just enough after each addition to keep batter smooth.
  • Spoon a third of the batter into the Bundt pan. Combine cinnamon and brown sugar; sprinkle half over batter in pan. Repeat layers ending with 1/3 batter on top.
  • Cook in oven for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. (I served it warm and it sliced perfectly.)
  • To make the optional glaze: Melt 1/4 cup cinnamon chips with 1/2 teaspoon butter flavored Crisco in the microwave in a Ziploc on 50% power for about 30 seconds to one minute until the chips are melted (just sort of knead the chips in the bag a little bit and don't over heat them). Then I did the same with 1/4 cup white chocolate chips and 1/2 teaspoon butter flavored Crisco.
  • You could also make a simple powdered sugar glaze by adding 1 cup powdered sugar with just enough milk to make a thick glaze. Both glaze options are optional and both work great.