Cinnamon Chip Bundt Cake

 




















I love this cake with a cup of hot coffee or tea. You can taste all the wonderful spices like nutmeg, allspice, ginger, and cloves and cinnamon.  I love cinnamon and this is one of my favorite cakes.  It’s simple and delicious and perfectly moist and sweet.  This is a keeper my friends. 

Cinnamon Chip Bundt Cake 

3 cups plus 2 tablespoons all-purpose flour, divided
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 container (8 oz.) sour cream
4 eggs, room temperature
2 teaspoons vanilla extract
1-1/4 cups (2-1/2 sticks) butter, softened
1-2/3 cups (10-oz. pkg.) Cinnamon Chips

Heat oven to 350 degrees. Generously grease and flour 12-cup fluted tube or bundt pan.

Combine 3 cups flour, 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.

Photography is the property of and copyrighted to Welcome Home.