Description
Enjoy the irresistible flavors of a Snickerdoodle Bundt Cake, a moist and tender cinnamon-spiced cake featuring a delightful swirl of cinnamon sugar. This easy-to-make American dessert combines a rich blend of butter, sour cream, and warm cinnamon, perfectly baked in a Bundt pan for an elegant presentation.
Ingredients
Scale
Cake Batter
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk
Cinnamon Sugar Coating and Topping
- 1/4 cup granulated sugar mixed with 2 teaspoons cinnamon (for pan and topping)
Optional
- Powdered sugar or glaze for serving
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Generously grease a Bundt pan with butter or nonstick spray, then coat the pan evenly with a few spoonfuls of the cinnamon-sugar mixture, shaking out any excess so the pan is well coated.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon to combine thoroughly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which will help create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract to enhance the flavor.
- Combine with Sour Cream: Mix in the sour cream until the batter is smooth and well blended.
- Alternate Dry Ingredients and Milk: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients to maintain proper batter consistency, mixing just until combined after each addition.
- Layer Batter and Cinnamon Sugar: Spread half of the batter evenly in the prepared Bundt pan. Sprinkle 2 tablespoons of the cinnamon-sugar mixture over this layer, then cover with the remaining batter. Smooth the top with a spatula.
- Bake the Cake: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Let the cake cool in the pan for 15 minutes. Carefully invert it onto a wire rack to cool completely, ensuring it doesn’t break.
- Serve: Before serving, sprinkle additional cinnamon sugar or powdered sugar over the top. Optionally, drizzle with a simple glaze made from powdered sugar and milk for extra sweetness.
Notes
- You can drizzle the cooled cake with a simple glaze made of powdered sugar and milk for extra sweetness.
- For a richer flavor, substitute Greek yogurt for sour cream.
- This cake stays moist for several days if wrapped tightly.
