Description
This Snickerdoodle Bundt Cake offers a soft, moist cinnamon-flavored cake with a rich vanilla crumb and a cinnamon sugar swirl. Perfect for fall, holidays, brunch, or any gathering, this cake uses sour cream for tenderness and features a polished bundt shape that slices beautifully and stays fresh for days.
Ingredients
For the Cake Batter:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1/2 cup milk
For the Cinnamon Swirl:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Optional Topping:
- Powdered sugar or light vanilla glaze
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Thoroughly grease a bundt pan by coating all grooves with butter and dust with a light layer of flour to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes pale and fluffy, which is key for a soft cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then stir in the vanilla extract until it is fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture in portions, alternating with the sour cream and milk, starting and ending with the dry ingredients. Mix gently and just until combined to avoid overmixing.
- Make the Cinnamon Swirl: In a small bowl, mix the granulated sugar and ground cinnamon until well blended to create the swirl mixture.
- Layer the Batter: Pour half of the batter into the prepared bundt pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Add the remaining batter on top, then sprinkle the remaining cinnamon sugar. Using a knife, gently swirl the cinnamon sugar through the batter to create visible layers.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Release: Allow the cake to cool in the pan for about 15 minutes. Then, invert the bundt pan onto a wire rack to release the cake and let it cool completely before serving.
Notes
- Ensure the butter is softened to room temperature for better creaming with sugar.
- Do not overmix the batter once the wet and dry ingredients are combined to keep the cake tender.
- Use a knife or skewer for swirling the cinnamon sugar to achieve distinct layers without mixing too much.
- Let the cake cool completely to avoid breaking when removing from the bundt pan.
- Optional: Dust with powdered sugar or drizzle a light vanilla glaze for added sweetness and presentation.
- For dietary modifications, this recipe can be adapted for gluten-free, vegan, dairy-free, keto, nut-free, or egg-free versions with appropriate substitutions.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert Cake
- Method: Baking
- Cuisine: American
