Snickerdoodle Bundt Cake Recipes

SNICKERDOODLE BUNDT CAKE

Steps:

• To a small bowl, add 1 cup granulated sugar, 2 teaspoons cinnamon, and whisk to combine; set aside.
• Preheat oven to 325F.
• Generously spray a 9-inch (12-cup) Bundt pan with floured cooking spray (or grease the pan with shortening), being careful to cover all the nooks and crannies, as well as the center tube. Gently dust the entire inside of the pan with the cinnamon-sugar mixture. You will only need about 1/4 to 1/2 cup of cinnamon-sugar, but try to evenly coat the inside surface of the pan, including the tube.
• Save the remaining cinnamon-sugar mixture for layering in as the filling; set everything aside.
• To a large bowl, add the flour, 2 teaspoons cinnamon, baking powder, baking soda, salt, and whisk to combine; set aside.
• To the mixing bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the butter and beat on medium-high speed for 1 minute.
• Stop, scrape down the sides of the bowl, add 1 cup granulated sugar and mix on medium-high speed until light and fluffy, about 3 minutes.
• Stop, scrape down the sides of the bowl, add the brown sugar and mix on medium-high speed until the mixture looks light brown and uniform in color, about 2 minutes.
• Stop, scrape down the sides of the bowl, and add the eggs one at a time, mixing on medium speed for 1 minute after each egg.
• Stop, scrape down the sides of the bowl, add the vanilla and mix on medium speed to incorporate, about 30 seconds.
• Add half the flour mixture, half the Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
• Add the remaining flour mixture, remaining Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
• Turn half the batter out into the prepared pan, smoothing the top lightly with a spatula. The batter is quite thick and that's okay.
• Evenly sprinkle the reserved cinnamon-sugar mixture over the top of the batter, which creates the filling as the cake bakes.
• Turn the remaining batter out into the pan, smoothing the top lightly with a spatula. Bake for 55 to 62 minutes (I baked for 59 minutes), or until top is lightly golden brown and set, and a toothpick inserted into the cake comes out clean or with a few moist crumbs, but no batter. Don't overbake because the cinnamon-sugar crust will become overly crunchy.
• Allow cake to cool in pan on a wire rack for 10 minutes before inverting onto a wire rack to cool completely.

SNICKERDOODLE BUNDT CAKE

Steps:

• In a small bowl, combine 1 cup of the sugar and 2 teaspoons of cinnamon; set aside.
• Preheat the oven to 325 degrees F. Using a spray product like 'Pam with Flour' to generously spray a 9-inch bundt cake pan, being careful to cover all the nooks and crannies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just rub the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about ¼ to ½ cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.
• Sift together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl, use an electric mixer to 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. Mix 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. 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 ¼ to ⅓ cup of the remaining cinnamon sugar mixture over the top of the batter. If you're using cinnamon chips, sprinkle those in there too. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
• 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.
• Use a large spatula or flat cookie sheet to slide under the cake and move it to a platter. Use an electric mixer to blend together the icing ingredients in a large bowl. Add just enough milk to make the icing thin enough so that it will drip down the sides of the cake, but not so thin that it will drip off of the cake. If you accidentally get it too thin, just add more powdered sugar. Spoon the icing onto the top of the cake and let it ooze down the sides. Refrigerate until ready to serve.

SNICKERDOODLE-BUNDT CAKE

Steps:

• Preheat oven to 325°F.
• In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.
• Generously spray a 9 inch Bundt pan, being careful to cover all the nooks and cranies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.
• Sift together the flour, baking powder, baking soda and salt. Set aside.
• Beat just 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.
• Mix 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. 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 over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.).
• 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.
• Share with your family and friends and they will think you are the bomb!

SNICKERDOODLE BUNDT CAKE

Steps:

• 1. Preheat oven to 325 degrees F. Generously grease Bundt pan with butter. In small bowl, combine 1 cup white sugar with cinnamon, mixing well, and evenly coat pan with approximately 1/3 cup of mixture (will form crunchy crust when baked); set aside remainder. In separate bowl, sift together flour, baking powder, baking soda and salt; set aside. In large bowl, cream butter on medium speed for 1 minute. Add 1 cup white sugar and mix for 3 minutes until light and fluffy. Add brown sugar and mix for 2 minutes. Add eggs 1 at a time, beating each for 1 full minute. Stir in vanilla. Add flour mixture alternately with sour cream; beat well. Spread 1/2 of batter into prepared pan. Sprinkle approximately 1/3 cup of cinnamon sugar mixture over batter in pan. Spread remaining batter into pan and sprinkle remaining cinnamon sugar mixture over top. (If you run out of cinnamon sugar, you can mix 1/4 cup white sugar and 1/2 teaspoon cinnamon together for top of cake.) Bake in preheated oven for 55 to 65 minutes, or until toothpick inserted into cake comes out clean. Allow to cool for 10 minutes before inverting onto wire rack to cool completely.

PUMPKIN SNICKERDOODLE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside.
• Mix brown sugar and cinnamon together for the filling. Set aside.
• Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
• Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined.
• Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered.
• Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.