Ingredients
- 1 cup butter, room temperature
- 2 cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (16 ounces) sour cream
- 3/4 cup brown sugar
- 1 tablespoons ground cinnamon
- 1/2 cup chopped walnuts or pecans (I omitted these. I think raisins would be a great substitution.)
Preparation
Step 1
Preheat oven to 350º. Coat a 10″ fluted bundt or tube pan coated with vegetable or olive oil cooking spray.
Combine flour, baking soda and salt set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Add flour mixture alternately with sour cream, beating just enough after each addition to keep batter smooth.
Spoon a third of the batter into the bundt pan.
Combine cinnamon, nuts and brown sugar; sprinkle a third over batter in pan. Repeat layers.
Cook in oven for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. (I served it warm and it sliced perfectly.)
To make the glaze: Melt 1/4 cup cinnamon chips with 1/2 teaspoon butter flavored Crisco in the microwave in a Ziploc on 50% power for about 30 seconds to one minute until the chips are melted (just sort of knead the chips in the bag a little bit and don’t over heat them). Then I did the same with 1/4 cup white chocolate chips and 1/2 teaspoon butter flavored Crisco.