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Prep 20min
Total2hr40min
Servings16
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Ingredients
1 3/4
cups plus 2 tablespoons sugar
2
teaspoons ground cinnamon
2 1/2
cups Gold Medal™ all-purpose flour
2
teaspoons baking soda
1
teaspoon salt
1
can (5 oz) evaporated milk
1
cup sour cream
1/2
cup butter or margarine, melted
1
teaspoon vanilla
2
eggs, beaten
10
caramels, unwrapped
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Steps
1
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 2 tablespoons of the sugar and 1 teaspoon of the cinnamon. Sprinkle mixture over inside of pan, turning to evenly coat. Shake out any excess.
2
In large bowl, mix remaining 1 3/4 cups sugar, remaining 1 teaspoon cinnamon, the flour, baking soda and salt. Reserve 1 tablespoon of the evaporated milk for the topping. Stir remaining evaporated milk, sour cream, melted butter, vanilla and eggs into dry ingredients until well blended. Pour batter in pan.
3
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Let stand 30 minutes; remove from pan. Cool completely, about 1 hour.
4
In small microwavable bowl, melt caramels with reserved evaporated milk uncovered on High 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth. Drizzle over cooled cake.
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