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Snickerdoodle Bundt Cake

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A delightful twist on the classic snickerdoodle cookie, this Bundt cake combines soft, buttery texture with warm flavors of cinnamon and sugar.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 325°F (165°C) and generously grease and flour a 10-inch Bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon; set aside.
  3. In a large bowl, beat softened butter with sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Stir until just combined.
  5. Mix sugar and cinnamon for the coating. Sprinkle 2-3 tablespoons into the prepared pan, swirling to coat.
  6. Pour batter into the pan, smoothing the top. Bake for 55-65 minutes, or until a toothpick comes out clean.
  7. Let cool in the pan for 10 minutes, then invert onto a wire rack. If desired, sprinkle with the remaining cinnamon sugar. Allow to cool completely before slicing.

Notes

For best results, ensure all ingredients are at room temperature before starting. Don’t overmix the batter; a few lumps are okay. Store in an airtight container at room temperature for up to 3 days.

Nutrition

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