I hosted book group last week and made this delicious cake for our treat.  (I started slicing pieces and then remembered that I hadn’t taken a picture yet so that’s why you’re only seeing half the cake.)

It was yummy with or without the chocolate sauce.

Here you can see that oh so sweet churro cinnamon and sugar on the side which you could really taste better without the chocolate sauce.

cake

2 sticks butter, softened

1 3/4 cups sugar

1 tablespoon vanilla

4 eggs plus 2 egg yolks

1/2 cup sour cream

2 3/4 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

3/4 cup milk

cinnamon sugar topping

1/4 cup sugar

1 teaspoon cinnamon

2 tablespoons butter, melted

chocolate sauce

1 1/4 cups half and half

1/4 cup brown sugar

2 tablespoons cocoa powder

1/2 teaspoon vanilla

pinch of salt

4 – 8 ounces semisweet chocolate, chopped

1  For the cake, preheat oven to 350.  Spray 10 cup Bundt pan with cooking spray for baking.

2  Beat butter, sugar and vanilla on medium until light and fluffy, about 5 minutes.  Beat in eggs, one at a time, then egg yolks.  Beat in sour cream until combined.  Whisk together flour, baking powder, cinnamon and salt in a separate bowl.  Reduce speed to low and add flour mixture in 3 batches, alternating with milk.  Beat until combined.

3  Pour into prepared pan, smoothing top and tapping pan on counter a couple of times to release any bubbles.  Bake until toothpick inserted in center comes out clean, about 55 minutes.  Let cool in pan 10 minutes then invert onto serving platter.

4  For the topping, combine sugar and cinnamon.  Working in sections, brush cake with melted butter then sprinkle with cinnamon and sugar, pressing to adhere.

5  For the chocolate sauce, combine half and half, brown sugar, cocoa, vanilla and salt in small saucepan.  Bring to a simmer over medium heat.  Cook, stirring, until sugar dissolves, 2 – 4 minutes.  Remove from heat and add chocolate.  Let stand 2 minutes, the stir until smooth.

recipe from Food Network