CINNAMON BUTTER CAKE 2 1/4 cups cake flour 1 teaspoon cinnamon 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 2 sticks (1/2 pound) plus 2 tablespoos unsalted butter, softened 1 cup plus 2 tablespoons sugar 4 large eggs 2 teaspoons pure vanilla extract 2 teaspoons brandy 1/4 cup plus 2 tablespoons sour cream Preheat the oven to 350°F. Butter and flour an 8-cup kugelhopf pan. In a medium bowl, sift the flour with 1/2 teaspoon of the cinnamon, the baking powder, baking soda and the salt.

In a large bowl, using an electric mixer, beat the butter at medium speed until creamy. Beat in 1 cup of the sugar. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla and brandy. Alternately beat in the sour cream and the dry ingredients in 3 batches at low speed. Scrape the batter into the prepared pan and bake for about 50 minutes, or until a tester inserted in the center of the cake comes out clean. Transfer the cake to a rack set over a sheet of wax paper and let cool in the pan for 10 minutes.

In a small bowl, combine the remaining 2 tablespoons of sugar and 1/2 teaspoon cinnamon. Invert the cake onto the rack and sprinkle with the cinnamon sugar. Let cool completely before serving.

8 servings.

MAKE AHEAD: The cake can be stored in an airtight container overnight.

[Food & Wine, November 2000]