Prep 25 mins
Cook 50 mins
Clipped from a magazine. Has brandy in it!
- 2 1⁄2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, plus
- 2 tablespoons unsalted butter, softened
- 1 cup sugar, plus
- 2 tablespoons sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons brandy
- 1⁄4 cup sour cream, plus
- 2 tablespoons sour cream
- Preheat oven to 350 degrees F. Butter and flour an 8 cup kugelhopf pan (I don't know what that pan is). In a medium bowl, sift the flour with 1/2 teaspoons of the cinnamon, the baking powder, baking soda and the salt.
- In a large bowl, using an electric mixer, beat the butter at medium speed until creamy. Beat in 1 cup of the sugar. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla and brandy. Alternately beat in the sour cream and the dry ingredients in 3 batches at low speed.
- Scrape the batter into the prepared pan and bake for 50 minutes until done.
- Transfer the cake to a wire rack set over a sheet of wax paper and let cool in the pan for 10 minutes.
- In a small bowl, combine remaining 2 tablespoons of sugar and 1/2 teaspoons of cinnamon. Invert the cake onto the rack and sprinkle with the cinnamon sugar. Let cool completely before serving.
With the swirled fluting, this is the rich woman's version of the Bundt pan. Traditionally used for German kugelhopfs (coffee cakes dusted with powdered sugar), this pan will turn a standard Bundt cake into an elegant dessert with no added effort. According to http://www.realsimple.com/