This Snickerdoodle Bundt Cake didn’t last long at our house. Maybe because my kids were eating it for breakfast. Okay, I might have had a slice for breakfast myself. It does remind me a bit of coffee cake, with a cinnamon swirl throughout the cake, and a deliciously crunchy cinnamon and sugar coating on the outside.
- 2 teaspoons ground cinnamon
- 1 cup white sugar
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 3 eggs, at room temperature
- 2 teaspoon vanilla
- 1 cup sour cream
- In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon; mix well.
- Preheat oven to 325 degrees. Generously spray a 9-inch bundt pan with cooking spray, being careful to cover all the nooks and crannies, as well as the center tube.
- Gently dust the entire inside of the pan with about 1/3 cup of the cinnamon and sugar mixture, set the rest aside.
- Sift together the flour, baking powder, baking soda and salt. Set aside.
- Beat just the butter on medium speed for one minute. Add the white sugar and mix for 3 minutes, until light and fluffy.
- Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture is light brown and uniform in color.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
- Spread half of the batter into the prepared pan. Sprinkle with 1/2 of the remaining cinnamon sugar mixture.
- Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
Who Dished It Up First: I first saw this cake at Apples and Twinkies, and adapted the recipe I found at Dozen Flours.