Cinnamon Sour Cream Cake
(adapted from “Baking Style” by Lisa Yockelson)
– makes one 8 or 9-inch round cake (10 – 12 slices) or 48 mini cupcakes
Sugar Cinnamon filling and topping:
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
4 teaspoons ground cinnamon
Optional: 3/4 cup roughly chopped nuts (walnuts, pecans, almonds, etc)
Cake Batter (batter will be on thick side rather than runny):
1- 2/3 cups white whole wheat flour (King Arthur Flour)
1/3 cup cake flour (e.g. Swans Down or King Arthur)
1 teaspoon baking powder
¼ teaspoon baking soda
1 stick (4 oz) unsalted butter, softened at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1 cup sour cream (or 1/3 less calorie low fat sour cream –but do not use fat free)
Preheat oven to 350⁰F. Butter or spray baking spray an 8 or 9 inch round cake pan, and line bottom with a round of parchment paper.
In a bowl, combine the two types of sugar and the cinnamon; stir well with a fork or small whisk to combine thoroughly breaking up any clumps. Stir in chopped nuts, if using. Set aside.
Sift the two types of flour, baking powder, and baking soda into a medium mixing bowl. Set aside.
Place butter and sugar in a mixing bowl and cream with an electric hand mixer or in a stand mixer. Add the eggs, vanilla extract and salt. Beat till well incorporated. On lowest setting, stir in half of the sifted ingredients and the sour cream till just moistened, then add remaining sifted ingredients and mix till flour is just incorporated.
Spoon a little more than half of batter into the parchment lined baking pan and spread evenly. Sprinkle half the sugar cinnamon filling evenly over batter. Dollop remaining batter over the sugar cinnamon layer. Carefully spread batter, smoothing the top. Sprinkle the remaining sugar cinnamon filling evenly over the top. Pat sugar cinnamon slightly into batter.
Bake cake in preheated oven for 40 - 45 minutes till wooden skewer comes out clean when inserted in center. The top of baked cake may puff and crack in places.
Cool completely in cake pan. Can serve straight from pan (slicing carefully so not to scratch bottom of pan with knife) or to serve on cake plate, place a piece of parchment paper on the top of cake. Place a cooling rack on top. Invert the cake, lift off the pan, peel off the bottom circle of parchment and invert cake again to cool right side up. Can store in airtight container up to 3 days, preferably in frig.