Cinnamon Sour Cream Cake

Last week, I was going through my pantry and noticed I had a couple of bags of Hersheys cinnamon chips that were about to expire.  What a waste if I had to throw them out, so I got on the Hersheys website to see if they had any recipes posted that I could try out using the cinnamon chips.  My go to recipe for the chips is an Oatmeal Cinnamon Chip cookie that is absolutely delicious.  I was not really in the mood to make individual cookies. 

I came across a recipe for Cinnamon Sour Cream Cake.  First of all, it was a bundt cake - their is nothing easier to bake than a bundt cake.  Second, you know it will be moist when there is sour cream in the title. My initial observations turned out to be spot on correct.  The mix was very easy to put together, with minimal mess.  Pour into a bundt pan and pop it in the oven!

This cake was so moist and cinnamon-y delicious.  It tasted like a coffee cake - I didn't even top it with powdered sugar or a glaze.  It was delicious on it's own - especially warm from the oven.

I still have half a bag of cinnamon chips left over that I anticipate using in a new recipe this week (Snickerdoodle blondies).  Stay tuned for that.  :)


Cinnamon Sour Cream Cake
From: Hershey's website
Yield: 16 servings (450 calories per slice)


Ingredients:

• 3 cups plus 2 tbsp all purpose flour, divided
• 2 cups granulated sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 8 oz sour cream (I used light)
• 4 eggs
• 2 tsp vanilla extract
• 1 1/4 cups butter, softened
• 10 oz pkg Hershey's Cinnamon chips

Directions:

1. Pre heat oven to 350 deg.  Generously grease and flour a 12 cup bundt pan.
2. Combine 3 cups flour, sugar, baking powder, cinnamon and salt in a large bowl. Whisk sour cream, eggs and vanilla in a medium bowl until smooth.
3. Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined. Beat one more minute on high speed.
4. Add remaining sour cream mixture and beat on medium speed until fluffy. Stir together cinnamon chips and 2 tbsp flour until chips are coated; gently stir into batter.  Pour into prepared pan.
5. Bake 60-70 minutes or until a wooden pick inserted in center comes out clean. Cool 20 minutes then remove from pan to wire rack to cool.