This layered cinnamon coffee cake is a great holiday treat. It does take a bit of time to accomplish all of the layers, but it makes a nice serving size and is really moist. I've been making it for so many years now that I actually don't remember where it came from anymore.
Ingredients:
1 cup butter, softened
23/4 cups sugar, divided
2 tsps. vanilla extract
4 eggs
3 cups all-purpose flour
2 tsps. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups (16 ozs.) sour cream
2 tblsps. ground cinnamon
Directions:
1. In a large mixing bowl, cream butter and 2 cups sugar until fluffy.
2. Add vanilla.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour, baking powder, soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
5. Spoon 1/3 of batter into a greased 13X9 pan.
6. Combine cinnamon and remaining sugar; sprinkle 1/3 over batter.
7. Repeat layers 2 more times; bake at 350 degrees for approximately 50 minutes or until cake tests done.
8. Cool for 10 minutes; remove from the wire rack to cool completely.
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