Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.
Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.
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.
Possibly the best cake I've ever made. I love this recipe, but wish I could find the cinnamon chips year round.
Easy and delicious
This is one of my most favorite cakes to make and also one of my most requested by friends and family. It is best served warm soon after coming out of the oven, but is also great warmed up for a breakfast treat. It has a dense texture like a pound cake and a wonderful flavor with the cinnamon chips and sour cream.
"Ad Alert" is our way of telling you that the website you're viewing may be trying to sell you something. If you are under the age of 18, always get permission from your parent or guardian before you make a purchase or even submit any information about yourself online. Thanks!