Description
Indulge in the warm, cozy flavors of a classic snickerdoodle cookie transformed into a delightful bundt cake. This moist and tender cake, swirled with cinnamon-sugar goodness, is perfect for any occasion.
Ingredients
Scale
Main Cake:
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- 1/4 cup whole milk
Cinnamon-Sugar Swirl:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Topping (optional):
- 2 tbsp melted butter
- 1/4 cup cinnamon-sugar mixture
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour a 10–12 cup Bundt pan.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine wet and dry ingredients: Mix in dry ingredients alternately with sour cream and milk.
- Prepare cinnamon-sugar swirl: Mix cinnamon and sugar in a small bowl.
- Layer batter: Pour half the batter into the pan, sprinkle cinnamon-sugar mixture, then top with remaining batter.
- Bake: Bake for 50–60 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool before inverting onto a rack. Add optional topping if desired.
Notes
- This cake stays moist for days.
- Perfect with coffee or tea.
- Consider adding a vanilla glaze for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
