Description
This Snickerdoodle Bundt Cake is a tender, moist dessert combining the classic cinnamon and sugar flavors of snickerdoodles with the beautiful swirl of cinnamon sugar running throughout the cake. Perfect for a cozy gathering or a sweet treat any day, this American-style bundt cake features a soft crumb enriched with sour cream and a fragrant cinnamon swirl, baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1/4 cup whole milk
Cinnamon Swirl
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10- or 12-cup Bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. 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 the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated. Then mix in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the bowl in three parts, alternating with the sour cream and whole milk. Begin and end with the dry ingredients, mixing gently to combine without overbeating.
- Prepare Cinnamon Swirl: In a small bowl, stir together 1/4 cup granulated sugar with 1 tablespoon ground cinnamon for the cinnamon swirl topping.
- Layer Batter and Swirl: Pour half of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Repeat by adding the remaining batter and topping it with the rest of the cinnamon-sugar mixture. Use a knife to gently swirl the cinnamon sugar through the batter to create a marbled effect.
- Bake the Cake: Place the Bundt pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Remove from Pan: Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes. Then carefully invert the pan to release the cake and let it cool completely on the rack before serving.
Notes
- This cake tastes even better the day after baking as flavors meld and the texture settles.
- For a decorative finish, drizzle the cooled cake with a simple vanilla glaze or dust it lightly with powdered sugar.
- Store the cake covered at room temperature for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
