Advertisement
  • PRIVACY POLICY
  • eStore
  • Promotions
    • Something's Always Happening at Hershey!

    • Don't miss out on all of the exciting sweepstakes, contests, seasonal celebrations and special offers available right now throughout the HERSHEY'S universe. There's always a promotion in motion. To find out about the latest, please visit our individual product websites for more details.

    • Current Promotions

  • Subscribe

    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.

    Review our Privacy Policy for additional information.

    Go to Subscribe »
Home > Recipes > Cinnamon Sour Cream Cake

Cinnamon Sour Cream Cake Recipe

Cinnamon Sour Cream Cake
  • Beginner

Find Similar Recipes:

Cakes x Frostings x Beginner x HERSHEY’S Cinnamon Chips x Thanksgiving x Mother’s Day x
Please wait..Loading
Skill Level:
Beginner

Everybody's Rating:

Close X

Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 470 -
Calories from Fat 220 -
Total Fat 24g 37% DV
Saturated Fat 16g 80% DV
Trans Fat 0g -
Cholesterol 100mg 33% DV
Sodium 290mg 12% DV
Total Carbohydrates 58g 19% DV
Dietary Fiber 0g 0% DV
Sugars 41g -
Protein 6g -
Vitamin A - 10% DV
Vitamin C - 0% DV
Calcium - 8% DV
Iron - 4% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 3 cups plus 2 tablespoons all-purpose flour, divided
  • 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
  • 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
  • 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
  • Powdered sugar(optional)

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. 12 to 16 servings.

Facebook Comments

HERSHEY'S Kitchens Reviews

Rate and Review

Sort by Newest Oldest Highest-rated Lowest-rated

  • 5 stars

    3/10/2013

    Possibly the best cake I've ever made. I love this recipe, but wish I could find the cinnamon chips year round.

  • 5 stars

    12/7/2012

    Easy and delicious

  • 4 stars

    9/16/2009

    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.

Become a Member

Become a Member

  • - Write reviews
  • - Save your favorite recipes
  • - Get the newsletter
Sign Up
Wounded Warrior

Introducing HERSHEY’S Spreads

What will you
make more delicious?

Explore the Possibilities