Ingredients
For the Cake
½ cup sour cream
1 cup granulated sugar
3 large eggs
2 teaspoons Buona Cucina Mexican Vanilla (sold in store)
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup Buona Cucina Butter Infused Oil
For the Cinnamon Swirl
2 tablespoons brown sugar (dark brown preferred)
2 teaspoons Buona Cucina Vietnamese Cinnamon
1 tablespoon milk
For the Glaze
¾ cup powdered sugar
¼ cup apple juice or water
1 teaspoon Buona Cucina Mexican Vanilla (sold in store)
1 tablespoon butter (salted or unsalted)
For the Churro Cinnamon Sugar Topping
2 tablespoons granulated sugar
1 teaspoon Buona Cucina Vietnamese Cinnamon
Directions
Preheat oven to 350°F. Spray an 8-inch round cake pan (at least 2 inches deep) and line the bottom with parchment paper.
In a bowl, whisk together sour cream, sugar, eggs, and vanilla. Add baking powder, salt, and flour; mix until just combined. Stir in Butter Infused Oil until smooth.
Remove ½ cup of batter to a small 1-cup measuring cup with a spout (or small bowl). Stir in brown sugar, cinnamon, and milk to make the cinnamon batter.
Pour ¼ of the plain batter into the center of the pan, then ¼ of the cinnamon batter. Continue alternating, always pouring into the center, until all batter is used.
Bake 30–40 minutes, until a toothpick inserted in the center comes out clean. Cool 8 minutes, then invert onto a rack.
For the glaze, combine powdered sugar, apple juice (or water), vanilla, and butter in a microwave-safe bowl. Microwave 60–90 seconds until the butter melts, then stir.
Brush ¾ of the glaze over the warm cake and let it set. Brush the remaining glaze over the top, then sprinkle with the cinnamon sugar topping.
Cool before serving.
Store covered at room temperature for up to 24 hours.