Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Desserts : Cakes : Streusel : Cinnamon Sour Cream Cake

Makes 12 to 16 servings.
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Cinnamon Sour Cream Cake

Contributed by: NAPSA

Brunches Brimming With Cinnamon Delights (NAPSA) - Aromatic additions to the traditional brunch are now even easier to prepare-and just as wonderful to smell-thanks to the convenience of cinnamon.

For example, no matter what the occasion, baked goods can be infused with cinnamon flavor via Hershey's Cinnamon Chips. These tasty chips can quickly spice up scones, waffles, hot cereals and more. This recipe can serve as a flavorful finish to a brunch or just a delicious everyday snack.

Ingredients:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 container (8 oz.) dairy sour cream
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 11/4 cups (21/2 sticks) butter, softened
  • 12/3 cups (10 oz. package) Hershey's Cinnamon Chips
  • 2 tablespoons all-purpose flour
  • Powdered sugar (optional)

Directions:

Heat oven to 350¡F. Generously grease and flour 10-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 smooth.

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.

Serving Size: Makes 12 to 16 servings.


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic