Snickerdoodle-Bundt Cake

Snickerdoodle-Bundt Cake created by iamafoodblog

I love coffee cakes and this recipe is my beloved family favorite. Some people tell me it tastes like a snickerdoodle, others say it's the best coffee cake they ever tasted. This cake needs no frosting, there is a crispy sugary shell that forms on top with a moist cake and cinnamon struesal center .(See my photos, I've tried to capture the inside and out) Traditional Bundt cakes serve 12 but you can serve 18 with this one just cut the slices a little thinner..... but you might want a huge piece after your house smells like a gigantic snickerdoodle cookie while it's baking!

Ready In:
1hr 15mins
Yields:
Units:

ingredients

directions

  • 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!
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RECIPE MADE WITH LOVE BY

@Vseward Chef-V
Contributor
@Vseward Chef-V
Contributor
"I love coffee cakes and this recipe is my beloved family favorite. Some people tell me it tastes like a snickerdoodle, others say it's the best coffee cake they ever tasted. This cake needs no frosting, there is a crispy sugary shell that forms on top with a moist cake and cinnamon struesal center .(See my photos, I've tried to capture the inside and out) Traditional Bundt cakes serve 12 but you can serve 18 with this one just cut the slices a little thinner..... but you might want a huge piece after your house smells like a gigantic snickerdoodle cookie while it's baking!"

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  1. karyncooney
    Is there a way to convert this recipe to a 6" and 8" layer cake?? I'm not worried about frosting
  2. Hoffmansj
    Can you use a mini Bundt/angel food pan? Any idea how that would change baking time?
  3. triplemoon11
    Super moist delicious cake. I added a little brown sugar to the middle. Thank you for sharing this recipe.
  4. SueHarte
    Snickerdoodle-Bundt Cake Created by SueHarte
  5. SueHarte
    Snickerdoodle-Bundt Cake Created by SueHarte
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