Ingredients
½cupbutterroom temperature
1cupgranulated sugar
2eggs
2cupsall-purpose flour
1tspBaking Soda
1tspbaking powder
½tspsalt
1½cupsreduced-fat sour cream
1tspMcCormick vanilla extract
1½tspMcCormick Ground Cinnamon
¼cupgranulated sugar
¼cupbrown sugar
1cuppecanschopped, or walnuts, optional
½cuppowdered sugar
2tspmilk
Preparation
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray, set aside.
In the bowl of a stand mixer, cream together butter and sugar on medium-high speed for 2 minutes until light and fluffy.
Add the vanilla and add the eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add half of the dry ingredients mixture to the butter mixture, and mix on medium-low speed until just combined.
Add in half of the sour cream, and mix until combined. Repeat with the remaining half of the dry ingredients mixture, followed by the remaining sour cream.
Pour half of the batter into the prepared baking pan, and spread it around so that it covers the bottom of the pan in an even layer. Sprinkle half of the cinnamon-sugar topping evenly on top.
Spread the remainder of the batter on top in an even layer. Sprinkle the remaining cinnamon-sugar topping evenly on top.
Bake for 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven, then drizzle with the glaze if desired.
Serve warm. Or let the cake cool to room temperature, then cover and keep for up to 3 days.
Whisk all ingredients together in a small mixing bowl until combined.
Whisk powdered sugar and milk together until smooth. Add more milk if you’d like to thin out the glaze, or more powdered sugar if you’d like to thicken it.
