Cinnamon Butter Cake

Preheat the oven to 35

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.