Perfect anytime of the day,                                               

                                                              breakfast, snack or dessert!

PREHEAT OVEN TO 325º

8-INCH SPRINGFORM PAN – greased and floured

INGREDIENTS:

3 TBS BROWN SUGAR

1 ½ TBS CINNAMON – or to taste

¾ CUP BUTTER – room temp, salted

1 CUP WHITE SUGAR

2 EGGS – large, room temp

1 TSP BAKING POWDER

½ TSP BAKING SODA

PINCH OF SALT

1 CUP SOUR CREAM – drained, room temp

1 TSP VANILLA – or more to taste

Combine brown sugar and cinnamon in a bowl, then set aside.

In a medium bowl sift together flour, baking powder, baking soda and salt.

In a larger. bowl cream together butter and sugar (if butter is unsalted, add a pinch now). Beat for a few minutes and then add the eggs and continue beating until light and fluffy. Add the vanilla and mix in well.

Spoon 1/3 of the batter into the prepared cake pan and sprinkle with ½ of the cinnamon mixture. Carefully spoon another 1/3 of the batter on top of the cinnamon again adding the remining cinnamon mixture and lastly top with the remaining batter.

Smooth top and bake for app. 50-60 minutes or until a tester comes out clean with just a slight crumb attached.

Allow to cool for 20 minutes in the pan, then remove from pan and continue cooling on a wire rack to cool completely.

Dust with powdered sugar before serving.

NOTE: you can use the same recipe and make muffins.

BUON APPETITO!