Sour Cream Cinnamon Bundt Cake

Ingredients:
3 cups plus 2 tablespoons all-purpose flour, divided
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 container (8-ounce) dairy sour cream
4 eggs
2 teaspoons vanilla extract
1-1/4 (2-1/2 sticks) butter, softened
1-2/3 cups (10-ounce package) cinnamon chips
Powdered sugar

Directions:
1. Heat oven to 350* F. Generously grease and flour
12-cup fluted tube pan.

2. Combine 3 cups flour, granulated sugar, baking powder
and salt in large bowl. Beat sour cream, eggs and vanilla
with fork or whisk in mediumbowl until smooth.

3. Add butter and 1 cup sour cream mixture to flour mixture.
Beat on low speed until thoroughly combined; beat 1 minute
on high speed. Add remaining sour cream mixture; beat on
medium speed until fluffy. Stir together cinnamon chips and
remaining 2 tablespoons flour until chips are coated; gently
stir into batter. Pour batter into prepared pan.

4. Bake 60 to 70 minutes or until wooden pick inserted in
center comes out clean. Cool 20 minutes; remove from pan
to wire rack. Cool completely. Sprinkle with powdered sugar,
if desired. 12 to 16 servings.