This is my all time favorite recipe. That is all.
NOTE: You can cut this recipe in half and make in a loaf pan.
- 1 cup butter softened to room temperature
- 2 cups white sugar
- 4 eggs
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups sour cream or greek yogurt (i used 2% greek yogurt)
- 3/4 cup white sugar
- 2 Tbsp ground cinnamon
Preheat the oven to 350º
In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
Spoon a third of batter into a greased 10-in. tube or bundt pan. Combine 2 Tbsp. cinnamon and 3/4 cup white sugar to make cinnamon sugar mixture; sprinkle a third over batter in pan. Repeat layers two more times. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
LOAF PAN MEASUREMENTS (recipe halved):
1/2 cup butter softened to room temperature, 1 cups white sugar, 2 eggs, 1 tsp vanilla extract, 1 1/2 cups all purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 cups sour cream or greek yogurt (i used 2% greek yogurt) and for the Cinnamon Sugar, combine 6 Tbsp white sugar + 1 Tbsp ground cinnamon. Bake at 350, timing will depend on size of pan. Start checking for doneness around 45 mins.