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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Clipped from a magazine. Has brandy in it! Ingredients:
2 1/2 cups flour |
1 teaspoon cinnamon |
1 teaspoon baking powder |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1 cup unsalted butter, plus |
2 tablespoons unsalted butter, softened |
1 cup sugar, plus |
2 tablespoons sugar |
4 large eggs |
2 teaspoons vanilla extract |
2 teaspoons brandy |
1/4 cup sour cream, plus |
2 tablespoons sour cream |
Directions:
1. Preheat oven to 350 degrees F. Butter and flour an 8 cup kugelhopf pan (I don't know what that pan is). In a medium bowl, sift the flour with 1/2 teaspoons 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.
3. Scrape the batter into the prepared pan and bake for 50 minutes until done.
4. Transfer the cake to a wire rack set over a sheet of wax paper and let cool in the pan for 10 minutes.
5. In a small bowl, combine remaining 2 tablespoons of sugar and 1/2 teaspoons of cinnamon. Invert the cake onto the rack and sprinkle with the cinnamon sugar. Let cool completely before serving.
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