Snickerdoodle Bundt Cake
November 9, 2015
This Snickerdoodle Bundt Cake is probably one of the most delicious cakes I have made.
- Prep: 20 mins
- Cook: 1 hrs
- Yields: 12 Servings
Directions
1Preheat the oven to 325˚.
2Combine 1 cup sugar and 2 tsp cinnamon.
3Grease a 9" Bundt pan. Sprinkle the inside of the pan with somewhere between ¼ cup to ½ cup of cinnamon/sugar evenly. Set aside remaining cinnamon/sugar.
4Combine flour, baking powder, baking soda, and salt. Set aside.
5Cream butter and sugars.
6Add eggs and vanilla. Beat well.
7Add dry ingredients alternately with sour cream. Beat well.
8Pour half the batter into the greased and cinnamon/sugary Bundt pan.
9Sprinkle roughly 1/3 cup of the cinnamon/sugar mixture over the batter. Top with remaining batter. Then top with remaining cinnamon/sugar.
10Bake 50 - 60 minutes or until toothpick inserted near center comes out clean.
11Cool for 10 minutes in Bundt pan before inverting onto wire rack to cool completely. Serve warm or cool.
2 Reviews
melanie
November 11, 2020
which sugars do you combine and when? Brown or white sugara?
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Suzanne
November 16, 2020
Melanie, I’m not sure if you got an answer, so I wanted to help. The first part of the recipe is where you mix the one cup sugar with cinnamon that is divided 3 ways. First to put in the pan after it’s been buttered or sprayed with Baker’s Joy (or PAM for baking). The next 2 portions it lists to put in as you layer the batter. The 2 cups of sugar that are 1 white, 1 brown, are used in the batter. Hope that helps! I love to bake and I’m definitely going to try this.