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1
Preheat oven to 350 F. Spray a fluted tube pan (about 10 inches in diameter and 4 inches in height) with gluten-free non-stick baking spray.
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2
In a large mixing bowl (preferably with paddle attachment), cream the butter and the first amount of sugar until fluffy.
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3
Add the eggs, sour cream, and vanilla.
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4
Begin on lowest speed and after eggs are incorporated into the batter increase the speed to medium, mixing until combined.
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5
Add the baking mix and mix just until the flour is combined into the batter.
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6
The batter will be quite thick.
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7
Using a spatula, fold in the chocolate chips.
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8
Spread half of the batter into the lightly greased pan.
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9
Combine the second amount of sugar with the cinnamon in a small bowl.
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10
Sprinkle half of the cinnamon sugar on top of the batter in the pan.
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11
Spread the remaining batter on top of the cinnamon sugar.
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12
Top the batter with the remaining half of the cinnamon sugar.
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13
Using a knife, cut through the batter in a zigzag pattern to swirl the cinnamon sugar throughout the cake.
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14
Bake for 35-45 minutes or until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean.
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15
Remove from oven and cool cake in the pan on a wire rack for 15 minutes.
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16
It is important to let the cake cool for this amount of time in the pan or it may break when turning it out of the pan.
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17
Loosen all of the edges of the cake by running a knife along the sides of the pan.
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18
Invert the cake onto a serving plate.
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19
Slice and serve warm or cool completely before storing in a sealed container at room temperature.
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20
The cake can be frozen if necessary.
