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Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake
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The Snickerdoodle Bundt Cake is a cozy, cinnamon-spiced cake inspired by classic snickerdoodle cookies, delivering a soft, moist texture with a beautiful cinnamon-sugar swirl. Perfect for any occasion, this cake is easy to make, elegant in appearance, and customizable to suit various dietary needs and flavor preferences.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or Greek yogurt

Cinnamon-Sugar Coating

  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Prepare Your Ingredients and Pan: Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter or nonstick spray, then dust with flour to prevent sticking. Sift together the flour, baking powder, baking soda, and cinnamon to ensure a light and even batter.
  2. Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the softened butter with granulated and brown sugar until the mixture is fluffy and pale, which helps create a light texture in the finished cake.
  3. Add Eggs and Vanilla: Incorporate eggs one at a time, mixing well after each addition, followed by the vanilla extract to infuse aromatic warmth.
  4. Combine Dry and Wet Ingredients: Alternate adding the dry ingredient mixture with the sour cream (or Greek yogurt), starting and ending with the dry ingredients. Mix gently to maintain batter consistency without overmixing.
  5. Layer Batter and Cinnamon-Sugar Mixture: Pour half the batter into the Bundt pan, sprinkle a generous layer of the cinnamon-sugar mixture over it, then add the remaining batter and top with the final dusting of cinnamon sugar for a signature swirl and crunch.
  6. Bake and Cool: Bake the cake for about 45-55 minutes or until a toothpick inserted comes out clean. Let it cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Notes

  • Ensure all ingredients such as butter, eggs, and sour cream are at room temperature for better mixing and texture.
  • Do not overmix the batter to avoid a tough crumb and dryness.
  • Use fresh ground cinnamon for the best flavor impact.
  • Grease and flour your Bundt pan well to prevent sticking and ensure easy release.
  • Check for doneness with a toothpick starting at 45 minutes to avoid overbaking.

Nutrition

Keywords: snickerdoodle, bundt cake, cinnamon cake, cozy dessert, cinnamon sugar, easy cake recipe

Find it online: https://marycorner.com/snickerdoodle-bundt-cake/