Ingredients
2 12 cups all-purpose flour
1 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon salt
1 cup butter, softened
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 teaspoons ground cinnamon
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
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preheat oven to 325 degrees f (165 degrees c). grease and flour a 9 inch bundt pan. sift together the flour, baking powder, baking soda and salt. set aside. in a large bowl, cream together the butter and sugar until light and fluffy. add the eggs one at a time, beating well with each addition, then stir in the vanilla. add the flour mixture alternately with the sour cream; beat well. spread half of the batter into the prepared pan. mix together the cinnamon and 1 cup of sugar. sprinkle most of it over the batter in the pan. spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. allow to cool for 10 minutes before inverting onto a wire rack to cool completely.