Description
This Snickerdoodle Bundt Cake combines the classic cookies’ flavors into a delightful cake that is soft, moist, and perfect for any occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- ½ cup milk
- ¼ cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
- Optional: 8 oz cream cheese, 2 cups powdered sugar, 2-3 tablespoons milk (for cream cheese glaze)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 10-12 cup bundt pan with non-stick spray or butter and flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 tablespoon of ground cinnamon. Set aside.
- In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy, about 3-4 minutes using a hand mixer or stand mixer.
- Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream and milk, starting and ending with the flour mixture. Mix until just combined.
- In a small bowl, combine the ¼ cup granulated sugar and 1 tablespoon cinnamon.
- Pour half of the batter into the prepared bundt pan, then sprinkle half of the cinnamon-sugar mixture on top. Carefully pour the remaining batter over it and repeat with the remaining cinnamon-sugar mixture.
- Use a skewer or knife to gently swirl the batter for a marbled effect, but do not overmix.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the bundt cake cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
- For an extra touch, whisk together the cream cheese glaze ingredients (cream cheese, powdered sugar, and milk) until smooth and drizzle it over the cooled bundt cake.
Notes
- Ensure your butter is softened at room temperature for better mixing.
- Do not overmix the batter to keep the cake light and fluffy.
- The cream cheese glaze is optional but adds a delightful richness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg