Description
A warm, cinnamon-sugar-spiced cake in the shape of a beautiful Bundt. This Snickerdoodle Bundt Cake is incredibly moist, full of rich cinnamon flavor, and has a sweet, slightly tangy glaze that perfectly balances the spiciness. It’s an irresistible dessert for any occasion!
Ingredients
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1 cup salted butter, softened
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1 1/2 cups granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract (optional for extra flavor)
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2 1/2 cups all-purpose flour
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2 teaspoons cream of tartar
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1 teaspoon baking soda
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1/2 teaspoon kosher salt
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1 cup sour cream or buttermilk
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1 tablespoon ground cinnamon (for the cake batter)
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1/2 cup granulated sugar (for cinnamon-sugar mixture)
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1 tablespoon ground cinnamon (for cinnamon-sugar mixture)
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
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In a large mixing bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
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In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
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Gradually add the dry ingredients to the wet ingredients, alternating with sour cream (or buttermilk), beginning and ending with the dry ingredients. Mix until just combined.
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In a small bowl, combine 1/2 cup sugar with 1 tablespoon cinnamon.
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Pour half of the cake batter into the prepared Bundt pan. Sprinkle half of the cinnamon-sugar mixture over the batter.
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Pour the remaining batter into the pan, and top with the remaining cinnamon-sugar mixture. Use a knife or skewer to swirl the cinnamon-sugar into the batter.
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Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Optionally, drizzle with a simple glaze made of powdered sugar and milk, or serve as is.
Notes
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This cake can be served plain or topped with a glaze for an extra sweet touch.
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If you don’t have a Bundt pan, you can bake it in a regular 9×13-inch cake pan, but the baking time will vary.
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Store leftovers in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American