The first time I saw this recipe on allrecipes, I was thrilled! I could have my cinnamon roll in a cake!!! It does not get better than that. Simple concept - adding cinnamon and brown sugar swirls to the cake before baking, just like would be done for a marble cake. I was almost filled with envy when I realized I did not think of this.

I have made apple cinnamon cake in the past which has cinnamon in the batter and this apple cinnamon layer cake which has a comforting apple pie like flavor. But this one was even better! And to make it easier for the busy cook, the recipe uses a boxed cake mix. The sour cream that is added to the batter makes it an extremely moist and tender cake.

The original recipe also calls for a vanilla/sugar glaze but I have always skipped that since the cake is sweet enough without the glaze also. I also like to bake it in a bundt pan or tube pan instead of a regular baking pan. It does add to the presentation of the cake and makes sure that we don't have a case of undercooked centers or overcooked sides.

Ingredients

1 (18.25 ounce) package yellow cake mix

3/4 cup vegetable oil

4 eggs

1 (8 ounce) container sour cream

2/3 cup brown sugar

1 tablespoon ground cinnamon

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a large mixing bowl, combine cake mix, oil, eggs

and sour cream. Stir by hand approximately 50 strokes, or until most

large lumps are gone. Pour half of the batter into a 10

inch bundt pan. Combine the brown sugar and cinnamon, and

sprinkle over the batter in the cake pan. Spoon the other half of the

batter into the cake pan, covering the brown sugar and cinnamon. Twirl

the cake with a butter knife or icing knife until it looks like a honey

bun (or whatever design you want to make).

Bake in preheated oven for 40 minutes, or until a

toothpick inserted into the center of the cake comes out clean. Serve warm.