Ingredients:

3 cups all-purpose flour

2 cups granulated sugar

2 teaspoons baking powder

1⁄2 teaspoon salt

1 container (8 oz.) dairy sour cream 

4 eggs

2 teaspoons vanilla extract 

1 1⁄4 cups (21⁄2 sticks) butter, softened

1 2⁄3 cups (10 oz. package) cinnamon baking chips 

2 tablespoons all-purpose flour

Powdered sugar (optional)

 

Directions:

Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan.

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.

 

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.

 

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.