(2 sticks) salted butter, softened to room temperature
salted butter, meltedPreheat oven to 350. Thoroughly spray a 10 - 12 cup Bundt pan with baking spray (the kind with flour added); set aside.
a large bowl, combine flour, baking soda, and cinnamon; set aside.
the bowl of your mixer, cream butter and sugar on medium speed until light and fluffy, 5 minutes. With the mixer on medium, add the eggs, one at a time, scraping the sides of the bowl after each. Mix in the vanilla.
the mixer on medium-low, add 1/3 of the flour mixture. Once it's mixed in, add 1/2 of the sour cream. Repeat, scraping sides of the bowl as needed, ending with flour. Give the bowl a good stir with a wooden spoon, scraping from the bottom and making sure everything is folded in. Pour batter into prepared pan, smoothing the top so it's even. Bake for roughly one hour, or until a knife inserted in the center comes out clean.
the pan on a cooling rack and let cool for about 20 minutes. Carefully turn out onto rack to finish cooling. As cake cools, combine sugar and cinnamon in a small bowl. Brush the cake with the melted butter, and rub the cinnamon sugar all over the surface of the cake.
Pour half of the batter evenly in to the prepared bundt pan. Drag a butter knife through the cheesecake filling to swirl some chocolate batter into the cheesecake filling being careful not to let the cheesecake filling touch the side of the pan
As you can read here, the theme for this month's bundtmania is chocolate. This recipe really is for chocolate lovers and I can say that I have three of them here at home and they went totally mad about this cake as it is really indulgent and moreish