Cinnamon Chip Bundt Cake

So I made this Cinnamon Chip Bundt Cake last night and it was so yummy! I don't have a good picture, so if you want to see a better picture than I have (and the original recipe), you will need to go to The Idea Room. I made a few changes, so here is the recipe with my changes:

 

Cinnamon Chip Bundt Cake 

 

3 cups plus 2 tablespoons all-purpose flour, divided 

1 1/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 container (6 oz.) Tillamook Vanilla Bean Yogurt 

3 eggs
2 teaspoons vanilla extract
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
Powdered sugar(optional)
Directions:
1. Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan.

2. Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat yogurt, eggs and vanilla with fork or whisk in medium bowl until smooth.

3. Add butter and 1 cup yogurt mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining yogurt mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated; gently stir into batter. Pour batter into prepared pan.

4. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. 12 to 16 servings.

Notes: Most of the cinnamon chips settled at the bottom even though I tossed them with the flour. I think the batter was too moist, not exactly sure. I have cut the butter in half because I thought that the 2 1/2 sticks called for was way too much. I used 2 sticks and the top of the cake was greasy, so I have decreased it even more. I was talking to my mom and she also said to replace the butter with applesauce. I think I will try that next time, because there will be next time. This cake is addicting.