I usually love anything chocolate. But, shockingly not everyone in my household likes chocolate all the time. Crazy…I know! So every once in a while I decide to make something without chocolate in it. This Cinnamon Chip Bundt Cake recipe is quickly becoming one of my husband’s favorites.
This recipe calls for cinnamon chips. Have you seen these? They have been around where we live for the past couple of years now. They are yummy! I even tried them in a delicious bread recipe. Yum!
Here is the recipe. Click here for a printable version.
Cinnamon Chip Bundt Cake Recipe
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3 cups plus 2 tablespoons all-purpose flour, divided
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 container (8 oz.) dairy sour cream
2 teaspoons vanilla extract
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
1-2/3 cups (10-oz. pkg.) HERSHEY’S Cinnamon Chips
Powdered sugar (optional)
1. Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan.
2. Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla with fork or whisk in medium bowl until smooth.
3. Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining sour cream mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated; gently stir into batter. Pour batter into prepared pan.
4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired.
Makes 12 to 16 servings.
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