Heat oven to 350F. Generously grease and flour 12-cup fluted tube pan. Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla with fork or whisk in medium bowl until smooth. Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining sour cream 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. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Drizzle with Cinnamon Glaze [recipe below], if desired. 12 to 16 servings.
Powdered sugar/Cinnamon glaze
Mix 1 tsp cinnamon, 2 cups powdered sugar and just enough hot water [1 Tablespoon at a time] to make a glaze, pour over warm cake. Can decorate with royal icing holly leaves and cinnamon candies for holly berries.
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