Snickerdoodle Bundt Cake
A delightful twist on the classic cookie, this Snickerdoodle Bundt Cake offers a fluffy cake with a warm cinnamon flavor, making it perfect for any occasion.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon (plus extra for topping)
Wet Ingredients
- 1 cup unsalted butter, softened Ensure it's at room temperature
- 2 cups granulated sugar
- 4 large eggs At room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream At room temperature
Topping
- ½ cup granulated sugar (for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your bundt pan generously with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy for about 3-4 minutes.
- Add the eggs one at a time, ensuring each egg is fully combined before adding the next. Then, stir in the vanilla extract.
Mixing
- Gradually mix in the dry ingredients, alternating with the sour cream, starting and ending with the flour mixture. Ensure everything is well combined, but don’t overmix!
Baking
- Pour half of the batter into the prepared bundt pan, spreading it evenly. Sprinkle a mixture of ½ cup granulated sugar and a sprinkle of cinnamon over this layer. Add the remaining batter on top.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely.
- Once cooled, you can dust the top with powdered sugar if desired, slice, and serve.
Notes
For best results, use room temperature ingredients. Ensure the bundt pan is well-greased to prevent sticking. Consider serving with vanilla ice cream or whipped cream for added indulgence. Store in an airtight container for up to 4 days.