Sour Cream Coffee Cake

2 sticks butter

2 cups flour

2 cups sugar

¼ teaspoon salt

3 eggs

1 teaspoon baking powder

8 oz. sour cream

1 teaspoon vanilla

cinnamon

Preheat oven to 350 degrees. Cream butter and sugar.  Combine dry ingredients in a bowl and set aside. Add eggs one at a time beating thoroughly.

Add 8 oz. sour cream, beat and add vanilla. Next, add the dry ingredients a little at a time until well mixed.

Grease a bundt pan thoroughly and pour ½ of the batter into the pan.  Sprinkle with cinnamon and add remaining mixture.

Bake for 45-50 minutes and test with cake tester.

Let cake cool for about 15 minutes before removing from pan.

A Smith household favorite!  This cake can be made ahead of time and placed in the freezer.

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