What every home needs! Recipe makes one 23-cm | 9-inch cake.
Prep Time:10 min
Cook Time:50 min
Total Time:1 hour
Yield:8 - 10 servings 1x
420g (3 cups) all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
230g (2 sticks) unsalted butter, softened
410g (2 cups) granulated sugar
2 teaspoons vanilla extract or vanilla bean paste
455g (2 cups | 16oz) sour cream (or a combo of sour cream and yogurt)
2 1/2 TBSPs ground cinnamon
100g (1/2 cup) granulated sugar
70g (1/3 cup) Demerara or light brown sugar
Cinnamon powdered sugar
1 teaspoon cinnamon
2–3 TBSPs powdered sugar
Preheat oven to 180°C (350°F), with a rack placed in the middle of the oven. Line the bottom of a 23-cm (9-inch) springform pan with parchment paper, grease whole pan with butter. Set aside.
Make the cake: Combine flour, baking soda, baking powder and salt in a large bowl. Set aside. In a large bowl (or bowl of your mixer), cream butter with sugar until light and fluffy. Add eggs one by one and beat well after each addition. Beat in the vanilla.
Alternately add the flour mixture and sour cream, starting and ending with flour. Beat after each addition, just until the batter is smooth.
To make cinnamon topping, combine cinnamon and both sugars in a small bowl. Spoon one third of the batter in the prepared pan, top with 1/3 of cinnamon topping, repeat layers two more times.
Bake cake for 50-60 minutes or until a skewer inserted in the center comes out clean. The top of the cake will get deeply brown because of the sugar and cinnamon. To prevent it from burning, you can cover cake with aluminum foil and bake like that for the final 10-15 minutes.
Cool cake in the pan for 15 minutes, then remove it and transfer to a wire rack to cool completely.
Sprinkle with cinnamon powdered sugar before serving. To make combine sugar and cinnamon in a bowl, then sprinkle over cake.