Cinnamon Cream Cake

 

One of my favorite spots in Dallas is Corner Bakery.  I was reminded of my love for there Cinnamon Cream Cake recently when I was in Chicago. I could not pass up on the decadence. Upon my return I was on the hunt for a recipe and I found one that is so comparable. It's been tested and approved by a dinner party for 6. If you love Cinnamon you are going to love this recipe. 

Topping and Filling:
1/2 cup sugar
2/3 cup brown sugar
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 sticks salted butter, melted
2 2/3 cups flour

Cake:
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, room temp, cut into pieces
1/2 cup vegetable shortening
1 1/2 cups sugar
5 eggs
1 1/2 tsp. almond extract
2 cups sour cream
 
Preheat oven to 350. Combine topping ingredients in a large bowl and combine with a wooden spoon. You want big chunks of this topping and filling. Next, combine flour, baking powder, baking soda and salt in a medium size bowl, set aside. Grease 10 inch tube pan very well. In a large bowl cream butter, shortening, and sugar until very light. Beat in the eggs one at a time. Mix in almond extract. Add the dry cake ingredients alternately with the sour cream. The batter will be very thick. Spoon half of the cake batter into the prepared pan. Sprinkle half of the topping mixture over the batter, then the remaining cake batter, then remaining topping. Press the final topping layer into the cake layer very gently, just to make sure it “sticks”. Bake in the center of the oven for 1 hour and 15 minutes, but check at the 55 minute point. Test for doneness. Cool in pan about 5-10 minutes. Loosen sides of cake with knife and invert onto a wire rack to finish cooling. Enjoy!