Cinnamon Butter Cake

Clipped from a magazine. Has brandy in it!

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Scrape the batter into the prepared pan and bake for 50 minutes until done.
4. Transfer the cake to a wire rack set over a sheet of wax paper and let cool in the pan for 10 minutes.
5. 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.