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Snickerdoodle Bundt Cake

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A delightful and elegant Bundt cake infused with classic snickerdoodle flavors of cinnamon and sugar, perfect for any occasion.

Ingredients

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  • 2 3/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup milk
  • 2 tbsp cinnamon
  • 1/2 cup sugar (for cinnamon-sugar topping)
  • Creamy glaze (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
  4. Gradually add flour mixture to the butter mixture, alternating with milk until well combined.
  5. In a small bowl, combine sugar and cinnamon for the topping.
  6. Pour half of the batter into the prepared Bundt pan, sprinkle cinnamon-sugar mixture over it, then add remaining batter.
  7. Bake for 50-60 minutes or until a toothpick comes out clean.
  8. Let cool in the pan for 10 minutes, then turn out onto a wire rack.
  9. Drizzle with creamy glaze if desired before serving.

Notes

For best results, use room temperature ingredients and be precise with measurements. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

Nutrition

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