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Cinnamon Sour Cream Cake

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories540
Calories from Fat270
Total Fat30 g46% DV
Saturated Fat18 g90% DV
Trans Fat1 g
Cholesterol135 mg45% DV
Sodium440 mg18% DV
Total Carbohydrates63 g21% DV
Dietary Fiber1.0 g4% DV
Sugars40 g
Protein8 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron8% DV
  Amount Per Serving % DV *
Calories540
Calories from Fat270
Total Fat30 g46% DV
Saturated Fat18 g90% DV
Trans Fat1 g
Cholesterol135 mg45% DV
Sodium440 mg18% DV
Total Carbohydrates63 g21% DV
Dietary Fiber1.0 g4% DV
Sugars40 g
Protein8 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron8% DV
  • 1-1/4 cups butter or margarine (2-1/2 sticks) , softened
  • 1-2/3 cups HERSHEY'S Cinnamon Chips (10-oz. pkg.)
  • Powdered sugar (optional)
  • 3 cups all-purpose flour plus 2 tablespoons , divided
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 container dairy sour cream (8 oz.)
  • 4 eggs
  • 2 teaspoons vanilla extract

Directions

  • 1. Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan.
  • 2. 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.
  • 3. 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.
  • 4. 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. Makes 12 servings.

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