Cinnamon Sugar Snickerdoodle Bundt Cake
Indulge in the delightful flavors of this Cinnamon Sugar Snickerdoodle Bundt Cake, a beloved family recipe that captures the essence of classic snickerdoodle cookies in a moist, buttery cake. With a crispy, sugary crust and a luscious cinnamon streusel center, each slice is an invitation to savor sweet moments with loved ones. This cake doesn't need any frosting—its golden exterior and tender crumb are perfect as is. Your kitchen will be filled with the irresistible aroma of warm cookies, making it nearly impossible to resist a slice. Perfect for gatherings, this Bundt cake can serve up to 18 people when cut a bit thinner, ensuring everyone can enjoy a piece of this heavenly dessert. Whether it’s for a special occasion or a cozy afternoon treat, you're bound to make lasting memories with this show-stopping centerpiece.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
ground cinnamon
2 teaspoons (none)
white sugar
2 cups (divided)
all-purpose flour
2 ½ cups (sifted)
baking powder
1 teaspoon (none)
baking soda
½ teaspoon (none)
kosher salt
½ teaspoon (none)
unsalted butter
1 cup (softened, at room temperature)
light brown sugar
1 cup (packed)
eggs
3 (at room temperature)
vanilla extract
2 teaspoons (none)
full-fat sour cream
1 cup (at room temperature)
Instructions
1
Preheat your oven to 325°F (163°C).
2
In a medium bowl, blend together 1 cup of white sugar and 2 teaspoons of ground cinnamon until well combined; set aside.
3
Generously spray a 9-inch Bundt pan with cooking spray (or grease with shortening) to ensure easy release after baking. Coat the inside with the cinnamon sugar mixture, making sure to cover all surfaces, including the center tube. Reserve any leftover cinnamon sugar for later use.
4
In a separate bowl, sift together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt. Set this dry mixture aside.
5
Using an electric mixer, beat 1 cup of softened unsalted butter on medium speed for 1 minute until creamy. Gradually add 1 cup of white sugar, mixing for about 3 minutes until the mixture becomes light and fluffy.
6
Scrape the bowl's sides and add 1 cup of light brown sugar, mixing for an additional 2 minutes until well blended and uniform in color.
7
Add the 3 eggs one at a time, beating for 1 full minute after each addition. Mix in 2 teaspoons of vanilla extract, followed by the dry flour mixture and 1 cup of full-fat sour cream, alternating until fully incorporated.
8
Spread half of the prepared batter evenly into the Bundt pan. Top with ¼ to ⅓ cup of the reserved cinnamon sugar mixture, then add the remaining batter on top. Finish by sprinkling any leftover cinnamon sugar over the batter surface.
9
Bake in your preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean.
10
Allow the cake to cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely. Slice, serve, and enjoy the delightful flavors with friends and family!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Cinnamon Sugar Snickerdoodle Bundt Cake?
It is a moist, buttery cake that captures the classic flavors of snickerdoodle cookies, featuring a crispy sugary crust and a cinnamon streusel center.
How many people does this Snickerdoodle Bundt Cake serve?
This cake can serve up to 18 people when the slices are cut a bit thinner.
What oven temperature is required for baking this cake?
The oven should be preheated to 325°F (163°C).
What size Bundt pan should I use?
You should use a 9-inch Bundt pan for this recipe.
How do I prepare the Bundt pan for this recipe?
Generously spray the pan with cooking spray or grease with shortening, then coat the inside surfaces and center tube with a cinnamon-sugar mixture.
What is in the cinnamon sugar mixture?
The mixture consists of 1 cup of white sugar blended with 2 teaspoons of ground cinnamon.
Do I need to sift the dry ingredients?
Yes, you should sift together the all-purpose flour, baking powder, baking soda, and kosher salt.
How long should I cream the butter and white sugar?
After beating the butter for 1 minute, add the white sugar and mix for about 3 minutes until light and fluffy.
When do I add the light brown sugar?
Add the light brown sugar after the initial creaming of butter and white sugar, then mix for an additional 2 minutes.
How many eggs are used in this Snickerdoodle cake?
The recipe calls for 3 eggs, added one at a time.
How long should I beat the batter after adding each egg?
You should beat the batter for one full minute after each egg is added.
What type of sour cream should I use?
The recipe recommends using 1 cup of full-fat sour cream at room temperature.
How do I create the cinnamon streusel center?
Spread half the batter in the pan, sprinkle 1/4 to 1/3 cup of the cinnamon sugar mixture over it, then top with the remaining batter.
What is the total baking time?
The cake typically bakes for 55 to 65 minutes.
How do I know when the Bundt cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack.
Does this cake require frosting?
No, this cake does not need frosting as its golden, sugary exterior is perfect on its own.
Can I use room temperature ingredients?
Yes, the butter, eggs, and sour cream should all be at room temperature for the best results.
What type of salt is best for this recipe?
The recipe specifies using 1/2 teaspoon of kosher salt.
Is this cake suitable for a holiday dessert?
Yes, it is tagged as a holiday dessert and makes a beautiful show-stopping centerpiece for gatherings.
What makes the crust crispy?
The crispy crust is created by coating the greased pan with a cinnamon-sugar mixture before adding the batter.
Can I use salted butter?
The recipe calls for unsalted butter; if you use salted, you may want to reduce the additional kosher salt.
What flavor of extract is used?
The recipe uses 2 teaspoons of vanilla extract.
What if I have leftover cinnamon sugar after coating the pan?
Reserve the leftover mixture to use for the middle streusel layer and to sprinkle on the top of the batter.
What is the texture of the cake?
The cake features a tender, moist crumb contrasted with a crispy, sugary exterior.
Is this a family recipe?
Yes, it is described as a beloved family recipe.
Can this be served as a coffee cake?
Yes, one of its tags is 'coffee cake', making it great for breakfast or tea time.
Should the brown sugar be packed?
Yes, the 1 cup of light brown sugar should be packed.
What are the leavening agents used?
The recipe uses both 1 teaspoon of baking powder and 1/2 teaspoon of baking soda.
How should I store this cake?
While not explicitly in the instructions, like most Bundt cakes, it should be kept in an airtight container at room temperature to maintain its moist crumb.