Description

This Snickerdoodle Bundt Cake combines the warm, comforting flavors of cinnamon and sugar with a moist, tender crumb. Inspired by the classic snickerdoodle cookie, it’s perfect for any occasion, offering a delightful twist on a beloved treat.

Ingredients

Scale

For the Cake:

2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup buttermilk, at room temperature

For the Ribbon:

1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon cinnamon

For the Topping:

1/4 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
Prepare the Ribbon: In a small bowl, combine the granulated sugar, light brown sugar, and cinnamon. Set aside.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine with Dry Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Assemble the Cake: Pour half of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter and sprinkle the top with the remaining cinnamon sugar mixture.
Bake: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Prepare the Topping: In a small bowl, mix the granulated sugar and cinnamon. Brush the cooled cake with melted butter and sprinkle with the cinnamon sugar mixture.

Notes

Ensure all ingredients are at room temperature for optimal mixing and texture.

For a richer flavor, you can substitute sour cream for buttermilk.

This cake can be stored at room temperature in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Snickerdoodle, Bundt Cake, Cinnamon, Dessert, Fall Baking