Community Pick
Snickerdoodle-Bundt Cake
photo by iamafoodblog
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
18 sliced thinner than traditional
ingredients
- 2 teaspoons ground cinnamon
- 1 cup white sugar
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1 cup white sugar
- 1 cup light brown sugar
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream, at room temperature
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!
Reviews
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YUM!! This was delicious! I did leave out about 3/4 cup of sugar, and only used 1/2 c butter and substituted 1/2 c canola oil. I also used greek yogurt instead of sourcream since I didn't have sourcream. I will definitely be making this again! Took to a potluck and it disappeared almost instantly! UPDATE: I made this again this morning with several changes and my family and I think it tastes just as good as the original, only with ALOT less fat. I replaced 2 of the eggs with egg substitute, 1/4 of the butter with canola oil and 1/2 of the butter with unsweetened applesauce, I also used fat free greek yogurt instead of full fat greek yogurt or sour cream. I also reduced the brown sugar by 1/2 and the white sugar by 1/2 cup total. The only other thing I did was replace 1/2 of the flour with whole wheat flour...can't even tell a difference.... The fat % was reduced to 3.5 and calories to 201 per serving....with 18 slices per cake. I absolutely LOVE the flavor of this cake! Thank you so much for sharing! I will be making it alot I'm sure!
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This has got to be one of the best bundt cake recipes I have ever made. I made the bundt cake exactly as written and was rewarded with a soft, moist, delicious dessert. I cut them into thin slices and took a plate over to my in-laws this morning and took a plate to work with me today. Everyone was raving about this cake. I had eight people ask me for the recipe, and my FIL gave it his first over 5 star rating. This little gem will be made often in the future. Made for Fall 2009 PAC. Update: This recipe is in my Top Favorites of 2009 Cookbook.
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Absolutley amazing! It is similar to a cinnamon donut. Served it warm, perfect as a dessert. I did need 20 minutes more to cook, just covered the top with foil so it didn't get too much colour. Thank you for such a great recipe, this is what makes this site amazing, people who post such amazing recipes!!!!
see 23 more reviews
Tweaks
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YUM!! This was delicious! I did leave out about 3/4 cup of sugar, and only used 1/2 c butter and substituted 1/2 c canola oil. I also used greek yogurt instead of sourcream since I didn't have sourcream. I will definitely be making this again! Took to a potluck and it disappeared almost instantly! UPDATE: I made this again this morning with several changes and my family and I think it tastes just as good as the original, only with ALOT less fat. I replaced 2 of the eggs with egg substitute, 1/4 of the butter with canola oil and 1/2 of the butter with unsweetened applesauce, I also used fat free greek yogurt instead of full fat greek yogurt or sour cream. I also reduced the brown sugar by 1/2 and the white sugar by 1/2 cup total. The only other thing I did was replace 1/2 of the flour with whole wheat flour...can't even tell a difference.... The fat % was reduced to 3.5 and calories to 201 per serving....with 18 slices per cake. I absolutely LOVE the flavor of this cake! Thank you so much for sharing! I will be making it alot I'm sure!
RECIPE SUBMITTED BY
Vseward Chef-V
United States
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...