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Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake

This recipe is delicious. We ate it for breakfast, dessert, and everything in between. The cinnamon sugar coating turns into a sweet and crunchy outer layer for the cake. I think my rose bundt pan works well with this recipe because it maximizes the amount of exterior crumb, and that is one of the highlights of the cake.

Snickerdoodle Bundt Cake

Adapted from Let’s Dish

2 tsp. ground cinnamon
1 c. (7 oz.) white sugar
2 1/2 c. (10.6 oz.) flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, softened
1 c. (7 oz.) white sugar
1 c. (7.5 oz.) light brown sugar
3 eggs, at room temperature
2 tsp. vanilla
1 c. (8 oz.) sour cream

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon; mix well.

Preheat oven to 325 degrees.

Generously spray a 9-inch Bundt pan with cooking spray. Dust the inside of the pan with about 1/3 of the cinnamon and sugar mixture.

Sift together the flour, baking powder, baking soda, and salt in a medium bowl.

In the mixer bowl, beat the butter on medium speed for one minute. Add the white sugar and beat for 3 minutes, until light and fluffy. Scrape down the bowl and add the brown sugar. Mix for 2 minutes until the mixture is light brown and uniform in color.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

Add the flour mixture in thirds, alternating with the sour cream; beat well.

Spread half of the batter into the prepared pan. Sprinkle with half of the remaining cinnamon sugar mixture. Spread the rest of the batter into the pan and sprinkle the remaining cinnamon sugar mixture over the top.

Bake for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

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