I love Snickerdoodle Cookies! I remember these cookies from my childhood--how could you not remember them with a name like "Snickerdoodle"? So, when I came across this Snickerdoodle Cake recipe on two different blogs, I had to give it a try! This recipe can be found at Dozen Flours and also at My Baking Addiction. Just looking at the pictures on these websites made me long to taste this cake. And then I read all the wonderful comments from people that had tried it....I knew it would be a winner! The only change that I made to this recipe was that I buttered the pan. I thought that butter might enhance the flavor of the crust more than Pam with Flour or shortening. I'm not sure if it did or not, but the cinnamon & sugar crust is definitely what sets this cake apart from your basic coffee cake.
DetailsPrep time: Cook time: Total time: Yield: 1 cake
Snickerdoodle Bundt Cake
A delicious bundt cake with a cinnamon sugar swirl inside.
- 2 teaspoons ground cinnamon
- 1 cup sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup white sugar
- 1 cup light brown sugar
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream, at room temperature
1. Combine 1 cup of sugar and 2 teaspoons of cinnamon. Preheat oven to 325°F.2. Here’s the way Julia from Dozen Flours made the crust: "Using a spray product like Pam with Flour, generously spray a 9 inch Bundt pan, being careful to cover all the nooks and crannies, as well as the center tube. (Note: If you don’t want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside." 3. Sift together the flour, baking powder, baking soda and salt and set aside.4. Cream the butter and sugars until light and fluffy.5. Add the eggs and vanilla and beat well.6. Add the flour mixture alternately with the sour cream and beat well.7. Spread half of the batter into the prepared pan.8. Sprinkle approximately 1/3 cup of the cinnamon sugar mixture over top the cake.9. Spread the remaining batter into the pan and sprinkle any remaining sugar mixture over the top.10. Bake in preheated oven for 55 to 65 minutes, or until toothpick inserted into cake comes out clean.11. Allow to cool for 10 minutes then invert onto a wire rack to cool completely.