Description
Snickerdoodle Bundt Cake brings classic cinnamon-sugar comfort straight from grandma’s kitchen to your dessert plate. Swirling with warm spices and tender crumb, this classic American cake delivers pure nostalgia in each delightful slice.
Ingredients
Scale
Main Ingredients:
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
Supporting Ingredients:
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
Finishing Ingredients:
- 0.25 cup brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons granulated sugar
- 1 cup powdered sugar
- 2 tablespoons milk
- 0.5 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly coat a 10-inch Bundt pan with butter and dust with flour to prevent sticking.
- Combine 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon in a medium mixing bowl. Whisk until fully incorporated.
- In a separate large bowl, cream 1 cup softened unsalted butter with 1 ¾ cups granulated sugar using an electric mixer until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Incorporate 4 large eggs into the butter mixture, adding them one at a time. Blend in 1 tablespoon vanilla extract until smooth.
- Gently fold the dry ingredient mixture into the wet ingredients, alternating with 1 cup sour cream. Mix until just combined to maintain a tender cake texture.
- Combine ¼ cup brown sugar and 1 tablespoon cinnamon in a small bowl for the swirl layer.
- Pour half the cake batter into the prepared Bundt pan. Sprinkle the cinnamon-brown sugar mixture evenly across the first layer.
- Add the remaining cake batter and use a knife to create a gentle swirling pattern through the layers.
- Bake the cake at 350°F (175°C) for 50-60 minutes, checking doneness with a toothpick inserted into the center.
- Remove from the oven and let the cake rest in the pan for 10 minutes to help it set.
- Carefully invert the cake onto a wire cooling rack, allowing it to cool completely.
- Optional: Mix 2 tablespoons granulated sugar and 1 teaspoon cinnamon to create a topping. Dust the cake while it’s still warm.
- For an extra touch, whisk 1 cup powdered sugar with 2 tablespoons milk and ½ teaspoon vanilla extract to create a simple glaze. Drizzle over the cooled cake.
Notes
- Use room temperature butter and eggs for a smoother, more evenly mixed batter that creates a tender crumb.
- Avoid overmixing the batter after adding flour to prevent a tough cake texture.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend and add a teaspoon of xanthan gum.
- Create a more intense cinnamon flavor by using freshly ground cinnamon instead of pre-ground spice.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Bundt Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 318 kcal
- Sugar: 20 g
- Sodium: 130 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 41 g
- Fiber: 1.2 g
- Protein: 4.5 g
- Cholesterol: 75 mg