Makes 1 bundt or 2 (8" each) round cakes
Ingredients
Batter
- ½ cup butter, room temperature + extra for greasing pans
- ½ cup vegetable shortening
- 1½ cups sugar
- 2 eggs, beaten
- 2 cups all-purpose flour, sifted + extra for dusting pans
- ½ tsp baking soda
- 1 tsp baking powder
- 1 cup sour cream
- 1 tsp vanilla extract
Cinnamon-Sugar Mix
- 2 tsp cinnamon
- ¼ cup sugar
Icing
- 1½ tbsp butter, room temperature
- 2 tbsp milk
- 3 cups confectioners (powdered) sugar
- 1 tsp vanilla extract
Equipment
- stand or hand mixer
- 2 (8" each) round pans or 1 bundt pan
How-to
Mix Batter - Makes enough for 2 (8" each) rounds or 1 bundt pan
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Preheat oven to 325°
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Butter and flour two 8” round pans
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In the large bowl, with a stand or hand mixer, mix butter, vegetable shortening and sugar with electric mixer until ingredients are combined and light in color, scraping down the sides of the bowl as needed
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Add eggs and beat until combined
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Add half of the flour, beating on low or by hand until combined
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Mix in baking powder, baking soda and the remaining flour
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Fold in the sour cream and vanilla. The mixture will be thick
Portion & Bake
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Spread ¼ of the batter into each pan
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Mix together 2 tsp cinnamon and ¼ cup sugar and sprinkle a generous amount onto each layer of batter, reserving some for the top layer
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Divide the remaining batter between the two pans each and spread evenly. Sprinkle more of the cinnamon-sugar mixture on the top of each layer
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Bake 8" round cakes 35-45 minutes, or until the top forms a crust and the cake starts to pull away from pans. Remove and cool completely
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Layer batter and cinnamon-sugar mix as above
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Bake about 50-60 minutes, again, as above, looking for the cake to start pulling away from the pan. Remove and cool completely
Make Icing & Serve
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While cake is cooling, make the icing. Melt butter and milk a in small saucepan on medium heat, then bring to a simmer (low boil)
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Turn off heat and whisk in confectioners sugar gradually until dissolved and you reach a consistency that will drizzle, but is not too runny
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Set aside and allow icing to cool 2-3 minutes, then stir in the vanilla extract
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For 8" Round Cake Pans: Drizzle icing over the cooled cakes
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For Bundt Cake: Once cooled removed from the pan and punch holes in the top and sides with a fork. Then drizzle icing over the cake
Note: The cooled cakes freeze really well. Serve one and freeze the other for future use. Bring to room temperature or reheat briefly at 325º to serve