In a bowl whisk together the flour, the baking powder, and a pinch of salt and in another bowl stir together the sour cream and the baking soda. In a large bowl cream together the butter and 1 cup of the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Stir in the flour mixture alternately with the sour cream mixture and stir the batter until it is combined well. Pour the batter into a buttered 10-inch round cake pan. In a small bowl stir together the remaining 1/3 cup granulated sugar, the brown sugar, and the cinnamon and swirl the sugar mixture into the batter. Bake the cake in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean, transfer it to a rack, and let it cool. Gourmet April 1990
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|Serving Size: 1 Serving (1081g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 771 (31%)|
|Amt Per Serving||% DV|
|Total Fat 85.6g||114 %|
|Saturated Fat 35.7g||178 %|
|Monounsaturated Fat 28g|
|Polyunsanturated Fat 9g|
|Cholesterol 2204.7mg||678 %|
|Sodium 5031.2mg||173 %|
|Potassium 1178.7mg||31 %|
|Total Carbohydrate 353.8g||104 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 346g|
|Protein 85.2g||122 %|
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Calories per serving: 2512
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