I got this recipe about 20 years ago from a co-worker of my sister, Margaret, who was kind enough to share. This has been an all-time favourite amongst both family and friends. Like most of my recipes, it's fast, simple and delicious. Best part of making this cake is that you don't need a mixer! Just a fork and rubber spatula will do. It is also easily doubled.
1 cup butter, softened
1 ½ cup sugar
1 cup sour cream
1 tsp vanilla
2 cups flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup brown sugar
1 tsp cinnamon
*Preheat oven to 350 F.
*Grease fluted pan (I just give the pans a quick spray of Pam).
*Cream butter and sugar well. Beat in eggs one at a time. Stir in sour cream, and vanilla.
*In a separate bowl, combine and mix flour, baking soda, baking powder and salt and add to butter mixture and mix well.
*Pour batter into a flute pan and spread evenly.
*In a small bowl, combine the brown sugar and cinnamon and sprinkle evenly on top of cake. *Using a fork, gently level out the batter in the pan. The batter has a very heavy, lumpy consistency.
*Bake 45 minutes or until toothpick comes out clean. Cool 20 minutes before slicing.
**As you can see, I have also used the small flute pans as well. Shorten baking time to about 20-25 minutes.