Ingredients
1 cup sugar2 teaspoons ground cinnamon1/2 teaspoon salt1/4 teaspoon ground nutmeg3/4 cup unsalted butter, melted2 large eggs, room temperature1 cup 2% milk2 tablespoons sour cream1 tablespoon vanilla extract2-2/3 cups all-purpose flour2-1/2 teaspoons baking powder3/4 cup raspberry, strawberry or apple jellyFROSTING:1 package (8 ounces) cream cheese, softened1-1/2 cups confectioners’ sugar1 teaspoon ground cinnamon1/2 teaspoon vanilla extract
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Place sugar, cinnamon, salt and nutmeg in a food processor; process for 30 seconds. Transfer to a large bowl.
Beat in melted butter, eggs, milk, sour cream and vanilla until well blended. In another bowl, whisk flour and baking powder; gradually beat into sugar mixture.
Pour half of the batter into prepared pan. Spoon jelly over batter to within 1/2 in. of edges; top with remaining batter. Bake until a toothpick inserted near center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake; sprinkle with additional sugar and cinnamon. Refrigerate at least 1 hour before serving.
