This cake tasted wonderful and pretty easy to boot. The directions are pretty strange but if you do it the normal way (as in butter+sugar, then eggs, the vanilla, then dry ingredients alternated with sour cream) the result is fantastic. I ended up using less flour (about 1/2 a cup less) and a bit less sugar, and since I had no sour cream I used a couple packages of my fat free/sugar free yogurt that I had in the fridge and the final product was still deliciously moist. Instead of incorporating the cinnamon sugar into the batter (why would I want to do that?) I put half the cake batter into the bundt pan, sprinkled over the cinnamon sugar and dolloped the rest of the batter on top. Voila un cinnamon swirl. This cake was super tasty, pleasantly but not coyingly sweet and moist almost like a cinnamon bun at the very centre. In short, a cake that is very easy to get addicted to! Thanks so much for the recipe :)
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This cake tasted wonderful and pretty easy to boot. The directions are pretty strange but if...