Yum is all I can say about this one! It is hands-down the moistest white cake I've ever made! This is thanks to the addition of sour cream to the batter. The cake is also super flavourful because of the cinnamon-sugar layer running through the middle and the layer on top. You should make this today!
1/2 cup (1 stick) butter or margarine, room temperature
1 cup sugar
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 and 1/2 cups (12 oz.) of sour cream - I use reduced-fat sour cream
1 tsp. vanilla extract
1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar
Preheat oven to 350 degrees F and place rack in centre of oven. Grease a 9"x13" baking pan with butter or non-stick cooking spray. Set aside.
In a large bowl, cream together the butter and sugar with a mixer. Add the eggs to the mixture, one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the creamed mixture alternately with the sour cream. Mix until combined.
Pour and evenly spread half of the batter into the prepared baking pan, then sprinkle with half of the topping. Add the remainder of the batter on top, and sprinkle with the remaining topping. The batter will be pretty sticky, so I recommend adding your second layer in small spoonfuls all over the pan, rather than just adding the remaining batter in one big blob. This will make it easier to spread out over the cinnamon-sugar layer.
Bake for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean. Cool on a wire rack. Serve slightly warm. Enjoy with your afternoon coffee or tea.
You can store this cake for 3-4 days in the fridge or for 2 weeks in the freezer. Just warm in the microwave before serving.
*Recipe from Gimme Some Oven