Saturday, July 3, 2010

Snickerdoodle Bundt Cake

I found this on a recipe blog and knew I had to make it. I took it to a church get-together and it was a hit. I think it would make a great breakfast coffee cake.

Snickerdoodle Bundt Cake
(adapted from Dozen Flours)

2 teaspoons cinnamon
1 cup sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup butter, at room temperature
1 cup sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoons vanilla extract
1 cup sour cream, at room temperature

Preheat oven to 325F. Spray Bundt pan with Pam, then dust with sugar and cinnamon mixture. Save the remaining sugar and cinnamon mixture.


Sift together flour, baking powder, baking soda and salt. In a separate bowl, beat butter on medium speed for one full minute. Add 1 c sugar and mix until light and fluffy. Scrape the bowl and add the brown sugar, mixing until it looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.


Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture.(Use more of this since there will be quite a bit for the top.) Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.

Bake in preheated oven 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

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