With winter well on the way, I find the best thing to do is stay inside with a big sweater, a cup of coffee, and slice of cake. This is a good recipe to have on hand, especially for a weekend where you just wanted something sweet. I wanted a swirl of cinnamon in every bite, so there's two layers (you could even go crazy and try three). Now it does take a while to bake, but patience is always rewarded in baking, and this baby can last you all week long. The Greek yogurt in the recipe adds moisture and reduces the calories from the traditional sour cream.
Ingredients:1 cup butter, softened
1 cup sugar
1 1/2 cups light brought sugar, divided
4 eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons salt
2 cups Greek yogurt
2 teaspoons cinnamon
Preparation:1. Preheat oven 350 F.
2. In a large bowl, cream the butter, sugar, and 1 cup of brown sugar until smooth and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl combine the flour, baking powder, and salt.
5. Slowly add the dry ingredients to the wet, alternating with the yogurt, stirring just enough until the batter is smooth.
6. In a separate bowl, combine the cinnamon with the remaining brown sugar until well combined.
7. Pour 1/3 of the batter into a buttered ten-inch tube pan or spring form pan. Sprinkle with half the cinnamon mixture. Repeat again with another 1/3 of the batter, and the last of the cinnamon. End with batter on top.
8. Bake for 60-65 minutes until browned and gently pulling away from the sides. Leave in pan for 10 minutes before allowing to cool on a wire rack. Sprinkle with confectioner's sugar, and enjoy!