Snickerdoodle Bundt Cake

Indulge in the delightful flavors of Snickerdoodle with this irresistible Bundt Cake! Combining the soft, tender texture of cake with the beloved cinnamon-sugar goodness of traditional snickerdoodles, this recipe is sure to impress at any gathering. Perfect for birthdays or cozy afternoons, it captures the essence of nostalgia in every bite. Elevate your dessert game and enjoy the warm aroma filling your kitchen. #SnickerdoodleBundtCake #BakingJoy #DessertLovers #CinnamonSugar #ComfortFood

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Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup sour cream

½ cup whole milk

½ cup packed brown sugar

1 teaspoon vanilla extract (for cinnamon sugar topping)

3 tablespoons granulated sugar (for cinnamon sugar topping)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to prevent sticking.

Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Incorporate Dry Ingredients and Dairy: Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream and whole milk. Start and end with the flour mixture. Mix until just combined; do not overmix.

Prepare Cinnamon Sugar: In a small bowl, mix together the brown sugar, 3 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract. Sprinkle this mixture evenly at the bottom of the prepared Bundt pan.

Layer the Batter: Pour half of the cake batter into the Bundt pan over the cinnamon sugar mixture. Sprinkle a bit of cinnamon sugar mix over the batter before adding the other half of the batter. Top with remaining cinnamon sugar on top.

Bake the Cake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cake: Once baked, allow the cake to cool in the pan for about 15-20 minutes before inverting onto a wire rack to cool completely.

Serve and Enjoy: Slice and serve your delicious Snickerdoodle Bundt Cake either warm or at room temperature. Great with a drizzle of icing if desired!

Prep Time: 25 mins | Total Time: 1 hr 30 mins | Servings: 12