Snickerdoodle Bundt Cake Recipe
This Snickerdoodle Bundt Cake is a soft, tender cake infused with warm cinnamon flavor, reminiscent of classic snickerdoodle cookies. Baked in a bundt pan, it has a beautiful shape perfect for any occasion, combining the delicious taste of cinnamon sugar with a moist, buttery crumb.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Cinnamon Sugar Topping
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using a mixer on medium speed, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract.
- Combine Wet and Dry: Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined without overmixing.
- Pour Batter Into Pan: Spoon the batter evenly into the prepared bundt pan and smooth the top with a spatula.
- Mix Cinnamon Sugar: In a small bowl, combine granulated sugar and cinnamon. Sprinkle this mixture evenly over the batter in the pan for a sweet cinnamon crust.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door frequently to maintain oven temperature.
- Cool the Cake: Allow the cake to cool in the pan on a wire rack for about 15 minutes, then carefully invert it onto the rack to cool completely before slicing.
Notes
- Make sure the butter is softened but not melted to achieve the best texture.
- Do not overmix the batter to keep the cake tender.
- Using sour cream adds moisture and a subtle tang to the cake.
- For extra flavor, you can make a cinnamon glaze to drizzle over the cooled cake.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Snickerdoodle, Bundt Cake, Cinnamon Cake, Cinnamon Sugar, Dessert, American Cake
Find it online: https://famdishes.com/snickerdoodle-bundt-cake-recipe/
