A few years ago, I came across this snickerdoodle bundt cake recipe. I knew that my husband would love it because it looked like a cross between his favorite cookie and his favorite cake, pound cake. But, silly me, I printed out the recipe and filed it into my giant recipe box. So, of course, it got lost in my abyss of recipes. Well, I knew my obsession with Pinterest would payoff eventually and it did. I came across this recipe again and this time, I wasn’t going to take any chances. I would make it right away!
This cake has the taste and texture of pound cake, but with a hint of brown sugar. And, who wouldn’t love a ribbon of cinnamon sugar running through the middle? But, the best part is the coating of cinnamon sugar on the outside. Not only does this give the cake its snickerdoodle flavor, but it also gives the outside a crispy, cinnamon sugar crust. Unfortunately, I have had quite a few baking failures past 2 weeks. So, I was nervous that the problem here would be in the release. A broken cake can be so frustrating. But usually for me, it is the bottom that sticks. So, I just flip it upside down and hide it with whipped cream and strawberries. It still tastes delicious. But, to my surprise, this cake released super easily. It must have been the sugar crust. Hmmm…maybe I’ll sprinkle a bit of sugar on the pan of my next pound cake?
When I take pictures, I usually take them outside because I have such trouble with light if it isn’t natural. So, I left a piece of cake on the table for my husband while I took my pictures outside, in the heat, like a crazy person. (I wonder what my neighbors think?) All of a sudden, our sliding door swings open and my husband yells, “Oh. My. God! This has to be the best thing you ever made!” So, I guess he liked it okay. Usually, I give out most of what I bake. But, for this, Justin was not going to share. Nope, he said he’ll eat the whole thing himself by Saturday. Well, he might have some competition though. My son, Jack, just had two pieces and was asking if two was all he was allowed to have. Yes, two is plenty and besides, I think dad is keeping tabs.
Snickerdoodle Bundt Cake
For the cinnamon sugar topping/swirl
2 teaspoons ground cinnamon
1 cup white sugar
For the cake:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
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
In a small bowl, combine 1 cup sugar and 2 tsp cinnamon. Mix together until uniformly combined. Set aside.
Preheat oven to 325F.
To make the cinnamon sugar crust: Using a nonstick spray product, generously spray a 9 inch Bundt pan. Be careful to spray into all the creases and coat the tube. Gently dust the entire inside of the pan with about 1/4 to 1/2 cup of the cinnamon sugar. You want to try and evenly coat the inside surface of the pan, including the tube. (Pour some cinnamon sugar into the pan and turn the pan like a steering wheel to get it all around the pan.) Set aside the remaining cinnamon sugar.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Beat just the butter on medium x 1 minute. Add the white sugar and mix x 3 minutes, until light and fluffy. Scrape down the bowl and blade. Add the brown sugar. Mix x 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each x 1 minute. Mix in the vanilla. Add the flour mixture alternately with the sour cream (I did flour-sour cream-flour-sour cream-flour). Beat well until all incorporated.
Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the batter. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
Bake for 55 – 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.
Source: Dozen Flours