Cinnamon Butter Cake

READY IN: 1hr 5mins




  • For the filling:
  • Heat the oven to 350 degrees.
  • Lightly butter a 9 or 9 1/2-inch springform pan.
  • Dust the pan with flour, tapping out the excess.
  • In a bowl, combine the brown sugar and cinnamon.
  • Divide the mixture in half.
  • Place one half in a small bowl, drizzle over the melted butter, and toss to coat the mixture; it should look like damp sand.
  • Set both aside.
  • For the cake:
  • Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper.
  • In an electric mixer, cream the butter on medium speed for 1 minute.
  • Add the sugar in 2 portions, beating for 1 minute after each addition.
  • Beat in the eggs, blending just to incorporate them; do not over-beat at this point.
  • Blend in the vanilla extract.
  • On low speed, beat in half of the flour mixture, the sour cream, then the remaining flour mixture.
  • Scrape down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured.
  • Spoon a little more than half of the batter into the pan.
  • Sprinkle over the plain sugar-cinnamon mixture.
  • Spoon the remaining batter on top and smooth the top with a palette knife.
  • Sprinkle the buttered cinnamon-sugar over the top.
  • Bake the cake for 45 minutes, or until the top is set and a wooden pick inserted about 2-inches from the center of the cake is clean when withdrawn. The edges of the baked cake will not shrink noticeably unless the cake overbakes.
  • Set the cake on a rack to cool.
  • Unclasp the ring on the pan, leaving the cake on its metal base.
  • Slice the cake into 10 thick wedges for serving.