Snickerdoodle Bundt Cake

Ingredients Topping
2 teaspoons ground cinnamon
1 cup white sugar

Cake
2 ¹⁄₂ cups all purpose flour
1 teaspoon baking powder
¹⁄₂ teaspoon baking soda
¹⁄₂ teaspoon Kosher salt
2 teaspoons ground cinnamon
1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature
**
Instructions**
1. Preheat oven to 325*F.

2. Combine topping ingredients in a small bowl and mix well.  Grease a bundt pan very well with cooking spray, including the center tube.  Put ¹⁄₄ cup of the topping mixture into the bundt pan and carefully rotate and shake the pan so that all the nooks and crannies are coated with the cinnamon and sugar.  Save the remaining mixture for later use.  

3. Stir together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

4. In a mixing bowl, beat the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.  Beat for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Add in the vanilla and beat 30 seconds until incorporated.

5. Add the flour mixture alternately with the sour cream; beat well.

6. Spread one third of the batter into the prepared pan. Sprinkle with ¹⁄₄ cup of the topping mixture.  Repeat this process two more times until all of the batter has been spread into the pan.  Sprinkle any remaining topping over the last layer.   

7. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean.  Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

Note: When the cake is done baking, if you notice a lot of loose sugar on the bottom of it, turn your broiler on and leave the cake underneath the broiler for a few minutes to melt the sugar, sort of like you would for a crème brûlée.  

Comments
I have no idea where I found this recipe, but it’s been in my files of “untried sweets” for quite some time.  This could very well be named “Cinnamon Spice Bundt Cake” instead of Snickerdoodle Bundt Cake but, with any name, it’s delicious.  The cake is spicy, dense, and moist.  It would probably make a fantastic breakfast coffee cake as well as a dessert.

Unknown