Description
Indulge in the delightful flavors of cinnamon and sugar with this Snickerdoodle Bundt Cake recipe. Moist and tender, this cake is perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
Wet Ingredients:
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- ½ cup milk
Coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Optional Cream Cheese Glaze:
- 8 oz cream cheese
- 2 cups powdered sugar
- 2–3 tablespoons milk
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 10-12 cup bundt pan.
- Prepare Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- Cream Butter and Sugar: Cream butter and sugar until fluffy. Add eggs and vanilla.
- Combine Wet and Dry: Alternate adding dry ingredients, sour cream, and milk to the wet mixture.
- Make Cinnamon-Sugar Mixture: Combine sugar and cinnamon in a bowl.
- Layer Batter: Pour half the batter into the pan, sprinkle with cinnamon-sugar, then repeat.
- Swirl Batter: Use a skewer to swirl the batter for a marbled effect.
- Bake: Bake for 50-60 minutes until a toothpick comes out clean.
- Cool and Glaze: Cool for 20 minutes, then invert and drizzle with cream cheese glaze if desired.
Notes
- You can add chopped nuts or raisins to the batter for extra texture.
- Ensure all ingredients are at room temperature for best results.
- Prep Time: 15 mins
- Cook Time: 50-60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Snickerdoodle, Bundt Cake, Cinnamon, Dessert, Cream Cheese Glaze
