1 Picture
Ingredients
- SWIRL
- 2/3 cup granulated sugar
- 3 tablespoons ground cinnamon
- BATTER
- Butter (for the pan)
- Flour (for the pan)
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon cream of tartar
- 1 teaspoon salt
- 2 tablespoons ground cinnamon
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3 cups granulated sugar
- 5 eggs plus 2 extra yolks
- 2 teaspoons vanilla extract
- 1 cup sour cream
- Confectioners’ sugar (for sprinkling)
Details
Cooking time 75mins
Preparation
Step 1
1. Set the oven at 325 degrees. Butter a one-piece 10-inch tube pan. Dust the pan with flour, tapping out the excess.
2. In a bowl, whisk the flour, baking soda, cream of tartar, salt, and cinnamon to blend them.
3. In an electric mixer at medium speed, beat the butter for 3 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each. Beat in the eggs, one at a time, followed by the yolks. Blend in the vanilla.
4. With the mixer set on low speed, beat the flour mixture into the batter in 3 additions, alternating with the sour cream, ending with flour. Scrape down the bowl often with a rubber spatula.
5. Spoon a little more than half the batter into the pan and smooth the top. Sprinkle with the swirl mixture. Spoon the remaining batter over it and smooth the top. Using a round-bladed knife, make wide curling strokes through the batter.
6. Bake the cake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake is clean when withdrawn and the cake pulls away from the sides of the pan.
7. Set the pan on a rack to cool for 10 minutes. Carefully invert the cake onto another cooling rack, then invert again so it stands right side up. Leave to cool completely. Sprinkle with confectioners’ sugar.
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