Sour Cream Cake

• 1/2 cup unsalted butter (8 tablespoons)
• 1 cup granulated unbleached cane sugar
• 1 pinch sea salt
• 2 large eggs
• 1 cup sour cream (buttermilk)
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups unbleached all-purpose flour
• Filling and Topping
• 3 tablespoons granulated unbleached cane sugar
• 2 tablespoons ground sweet chocolate
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees F. Grease a small 10-inch tube pan.
2. Mix above cake ingredients. Pour half the mixture into the prepared pan. Sprinkle half the Filling and Topping mixture on the batter. Pour remaining batter over the sprinkles. Top with the remaining crunchies.
3. Bake in the preheated oven for 40 minutes. Cake is done when tester comes out clean. Cool 10 minutes in the pan, then turn out onto cooling rack. Serve with the crumbed side up.

unsalted butter, granulated unbleached cane sugar, salt, eggs, sour cream, vanilla, baking soda, baking powder, flour, filling, granulated unbleached cane sugar, ground sweet chocolate, ground cinnamon, vanilla

Taken from www.food.com/recipe/sour-cream-cake-140205 (may not work)