Description
This Snickerdoodle Bundt Cake is a delightful twist on the classic cookie. With a tender, moist crumb and a sweet cinnamon-sugar swirl, this cake is perfect for any occasion.
Ingredients
Main Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1/4 cup milk
Cinnamon-Sugar Swirl:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Topping (optional):
- 2 tablespoons melted butter
- 1/4 cup cinnamon sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease/flour a 10-12 cup bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Add Wet Ingredients: Mix in sour cream and milk until smooth. Gradually add dry ingredients and mix just until combined.
- Create Swirl: Combine cinnamon and sugar. Pour half of batter into pan, sprinkle with cinnamon-sugar, then top with remaining batter.
- Bake: Bake for 50-60 minutes. Cool in pan, then invert onto a rack.
- Finish: Brush warm cake with melted butter, sprinkle with cinnamon sugar. Cool completely before slicing.
Notes
- This cake tastes even better the next day.
- Store at room temperature for up to 3 days or refrigerate for longer freshness.
