Cinnamon Butter Cake

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2 1/4 cups cake flour
2. 1 teaspoon cinnamon
3. 1 teaspoon baking powder
4. 3/4 teaspoon baking soda
5. 1/2 teaspoon salt
6. 2 sticks (1/2 pound) plus 2 tablespoons unsalted butter, softened
7. 1 cup plus 2 tablespoons sugar
8. 4 large eggs
9. 2 teaspoons pure vanilla extract
10. 2 teaspoons brandy
11. 1/4 cup plus 2 tablespoons sour cream

1. Preheat the oven to 350°. Butter and flour an 8-cup kugelhopf pan. In a medium bowl, sift the flour with 1/2 teaspoon of the cinnamon, the baking powder, baking soda and the salt.
2. In a large bowl, using an electric mixer, beat the butter at medium speed until creamy. Beat in 1 cup of the sugar. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla and brandy. Alternately beat in the sour cream and the dry ingredients in 3 batches at low speed. Scrape the batter into the prepared pan and bake for about 50 minutes, or until a tester inserted in the center of the cake comes out clean. Transfer the cake to a rack set over a sheet of wax paper and let cool in the pan for 10 minutes.
3. In a small bowl, combine the remaining 2 tablespoons of sugar and 1/2 teaspoon cinnamon. Invert the cake onto the rack and sprinkle with the cinnamon sugar. Let cool completely before serving.