Cinnamon Butter Cake

“Clipped from a magazine. Has brandy in it!”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Butter and flour an 8 cup kugelhopf pan (I don't know what that pan is). In a medium bowl, sift the flour with 1/2 teaspoons of the cinnamon, the baking powder, baking soda and the salt.
  2. In a large bowl, using an electric mixer, beat the butter at medium speed until creamy. Beat in 1 cup of the sugar. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla and brandy. Alternately beat in the sour cream and the dry ingredients in 3 batches at low speed.
  3. Scrape the batter into the prepared pan and bake for 50 minutes until done.
  4. Transfer the cake to a wire rack set over a sheet of wax paper and let cool in the pan for 10 minutes.
  5. In a small bowl, combine remaining 2 tablespoons of sugar and 1/2 teaspoons of cinnamon. Invert the cake onto the rack and sprinkle with the cinnamon sugar. Let cool completely before serving.

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