Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake
Pocket
For those of you in Utah, I am going to be on the Channel 2 Noon News again this Monday. I’ll be doing a cooking segment
 with their Chef.
I’ll be making Soft Jumbo Pretzels. So….if this recipe has scared you in the past, tune in to the show and you can see how it’s done!
And now, a small warning.
You will not be able to stop thinking about this fabulous Snickerdoodle Bundt Cake
once you have taken a bite.
The rich…
dense…
buttery…
moist…
sweet…
sugar and cinnamon crusted….
taste of this mouthwatering cake will be popping
 into your dreams at night.
What? I’m the only one that dreams about cake at night?
Maybe so, but I have a sneaking suspicion you do too.
This cake is made from scratch.
WAIT!!!
Hang on there pretty ladies and gents.
Do NOT stop reading.
The mixing and measuring efforts involved in this tasty project are a small price to pay for the flavor packed pay off
 you are going to get in the end.
And just think of what you can tell all of your friends…
“Did I make this from a mix?” you’ll say. 
“Oh heavens no! I baked this beauty from scratch!”
You are going to be hot stuff, I tell you.
Here’s a little secret.
You’re hot stuff already…
Have a Happy Mothers Day everyone.
Put a smile on and have a great day!
Do your Mother’s Day plans include wiping bums, cooking up meals, washing some dishes, solving a little sibling rivalry, packing grouchy kids into the car to head to grandmas house….?
Mine too!
Good thing there are butterfly kisses at bedtime, 
and 8 and 10 year old girls who still want to snuggle,
and a teenage boy who says
 “You’re a really cool Mom. Seriously. You are.” 
and twin boys who like to wrestle,
and lots of funny joke telling,
and MyHandsomeHusband to entertain us on the piano,
and some quiet moments in all of the chaos to just sit and visit.
You know what I think?
Professional Bum Wiping is Under Rated.
Snickerdoodle Bundt Cake

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: 10 servings

Ingredients

2 t ground cinnamon
1 C white sugar
 
2 1/2 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 C butter, softened
1 C sugar
1 C brown sugar
3 eggs at room temperature
2 t vanilla
1 C full-fat sour cream at room temperature 
 

Instructions

1. In a small bowl, combine 1 C sugar and 2 t cinnamon. Mix it together well.
2. Generously grease the inside of your bundt pan with shortening, or spray heavily with Pam Cooking Spray With Added Flour. 
3. Gently dust the entire inside of your pan with the cinnamon sugar mixture. Be sure you get inside all the little nooks. You will most likely only use about 1/3 C of the mixture. Set aside the leftovers to use in the middle of the cake.
4. In a mixing bowl combine the flour, baking powder, baking soda and salt. Set the good little mixture aside for later.
5. In a Kitchen Aid mixer or using hand held beaters beat the softened butter on medium speed for 1 minute.
6. Add the white sugar and mix for 3 minutes.
7. Scrape the sides of the bowl with a rubber spatula and add the brown sugar. Mix for 2 minutes.
8. Add the eggs one at a time, mixing for a full minute after each one.
9. Stir in the vanilla.
10. Grab your good little dry mixture and add it alternately with the sour cream. When both sour cream and all of the dry mixture are added continue to mix for 2 minutes.
11. Spread 1/2 the batter into your pan. Pour the leftover cinnamon and sugar over the top. Spread the rest of your batter over the top.
12. Bake at 325 degrees for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.
13. Cool for 10 minutes, then invert onto a wire rack to cool completely.
https://jamiecooksitup.net/2010/05/snickerdoodle-bundt-cake/
 Recipe from: My Baking Addiction
Pinterest friendly image below…
Snickerdoodlet Bundt Cake from Jamie Cooks It Up!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thanks for dropping by today!



Post a comment!

30 Comments

  1. 1
    May 8, 2010 at 11:28 am

    Wow, this cake looks/sounds fantastic. Snickerdoodle anything is popular in my household so I will definitely have to add this to my baking list. YUM

  2. 2
    May 8, 2010 at 5:11 pm

    Goregous! I am glad you tried this recipe…thanks so much for the link love!

  3. 3
    May 8, 2010 at 6:14 pm

    I abhor cake mixes, so from scratch is definitely the way to go! I must make this cake. You seem so excited about it hahaha. You've convinced me.

  4. 4
    May 9, 2010 at 3:16 am

    Hi! I just saw this on foodgawker and I have to say it looks delicious!!! Snickerdoodles are my favorite cookies EVER! Thanks for sharing this! I can't wait to make it!

  5. 5
    May 10, 2010 at 12:56 am

    Jamie,
    Thanks for dropping by to see the lovely bundt cake. It was great! Thanks for the wonderful idea!
    ~Jamie

  6. 6
    May 10, 2010 at 12:20 pm

    I absolutely LOVE snickerdoodles…this cake looks SO good!!

  7. 7
    May 12, 2010 at 5:26 pm

    I'm dying to make this…how do you think it would work for cupcakes? Has anyone tried? Should I omit the cinnamon sugar mixture in the center and just dust it on top in place of frosting?

  8. 8
    May 13, 2010 at 3:54 pm

    Nicole,
    One of the things that makes this cake great is the cinnamon sugar crust all along the outside. If you try cupcakes I would make them in muffin tins with out a cupcake holder. Be sure you grease the tins well and then dust the insides with the cinnamon sugar mixture. I would still put a cinnamon sugar layer in the middle and then again on top. After they bake and cool you could put them in cupcake holders to serve…maybe even with a little whip cream on top? Just some ideas. Let me know if you try it and how they turn out! Good luck!
    ~Jamie

  9. 9
    May 14, 2010 at 5:10 am

    I did just what you said and they came out great. I also sprinkled some of the cinnamon sugar on top of the cupcakes before baking them, and they came out with a crispy glaze on top. Delicious!

  10. 10
    May 14, 2010 at 1:41 pm

    The cake definitely looks stunning! Can't wait to try it!

  11. 11
    May 14, 2010 at 2:24 pm

    Nicole,
    Whoot! Whoot! I'm so glad they turned out! I will have to give the cupcake method a try next time. Thanks for letting me know!
    ~Jamie

  12. 12
    Anonymous
    June 9, 2010 at 9:53 am

    A friend had some American guests at her home for a Irish music night. Made this for them as a taste of home while in Ireland,they were delighted and not a crumb was left!! The center was like a jam,devine!!

  13. 13
    August 30, 2010 at 11:38 pm

    My husband is a sucker for snickerdoodles, so this will be great! Thank you so much for the great recipe and the great photos! I can't wait to try it with a scoop of vanilla ice cream, YUM!

  14. 14
    September 8, 2010 at 9:08 pm

    Hi Jamie I hope all is well. I have kind of a strange question for you. When you bake do you use different types of flour? For example I have found it better whne making bread to use bread flour instead of AP flour. What I am really trying to ask is for this cake recipie do you use ap flour or do you think it would work well with cake flour as well.
    Thanks for your hard work on you blog I love it as well as my aspiring daughter who wants to be a chef when she grows up. She is evening wantting to be a chef for halloween.
    Sorry about the rambaling.
    Melinda

  15. 15
    September 8, 2010 at 11:34 pm

    Melinda,
    A chef daughter for Halloween. How cute! That's a fun idea.
    I don't use any special kind of flour. The only kind of flour hanging out in my basement is All Purpose. It works just fine for the cake. Let me know how it goes with the cake flour.
    Thanks!
    ~Jamie

  16. 16
    January 23, 2011 at 3:40 am

    Oh my… the cupcakes are so scrumptious and no frosting needed. Made a great breakfast/brunch treat! Thanks 🙂 Delicious as always!

  17. 17
    January 23, 2011 at 3:40 am

    Oh my… the cupcakes are so scrumptious and no frosting needed. Made a great breakfast/brunch treat! Thanks 🙂 Delicious as always!

  18. 18
    Anonymous
    March 6, 2011 at 1:30 am

    Do you have to use full fat sour cream?

  19. 19
    March 10, 2011 at 4:44 pm

    Anonymous,
    I would venture to say yes, though I haven't ever tried it with light sour cream. Good luck! Let me know how it turns out!
    ~Jamie

  20. 20
    March 10, 2011 at 8:59 pm

    the best part of this recipe is the possibility to add almost any type of jam, raspberry, strawberry, guava, chocolate, vanilla, caremel, anyway almost any type of jam do you want.

  21. 21
    October 14, 2011 at 9:48 pm

    Delicious thanks a lot for share it, now i get the recipe for the weekend, by the way here is raining a lot and th old weekend is gonna rain, thanks

  22. 22
    February 8, 2012 at 3:49 pm

    This recipe came up on my “you might also like” list- and I just thought I would say thank you for this recipe! We do 'also like' this recipe, ALOT!! It has been my go-to for so many things and I always get so many compliments! It is so good, and left overs are delicious for breakfast the next morning 🙂

    I'm telling you that this was the recipe that gave you “street credit” with my kids, now if I tell them it's from Jamie Cooks It Up, they will always at least try it! Thank you so much for all of your time and instructions, it makes me want to cook!

  23. 23
    April 20, 2012 at 2:34 am

    I made this tonight, OMG. AMAZING!!! Also, I used 1/2 brown, 1/2 white sugar for the struesel, so tasty & crunchy & delish.

  24. 24
    December 16, 2012 at 4:44 pm

    Just made this right now it looks wonderful I cant wait to try it!

  25. 25
    Jamie R
    January 13, 2013 at 6:50 pm

    I made this tonight for my moms club meeting tomorrow. So I made a little side cake for my husband and I to eat tonight! Loved it!!!

  26. 26
    Marcia Duggan
    January 14, 2013 at 7:10 am

    Hi Jamie,
    I saw your recipe yesterday on your Pinterest and made it up. What a great tasting cake! The recipe was easy to follow and the cinnamon deliciousness put me into orbit! Now I have to check out some of your other recipes!

  27. 27
    October 17, 2013 at 2:40 pm

    Some of your bundt recipes say they are even better the next day–how about this one? I’m afraid the cinnamon sugar won’t be as crunchy after it’s covered overnight.

    • 28
      Jamie
      October 21, 2013 at 8:05 am

      Shannon,
      Yes, this cake is better the second day as well. The cinnamon sugar can get a bit crusty in the middle, but I kind of like it that way. 🙂
      Good luck! Hope you love it!
      ~Jamie

  28. 29
    Kelsey
    January 28, 2014 at 3:07 pm

    I made this last night for dessert and it was amazing!! I packed a piece in my husbands lunch for work and he called me to ask where I had bought this cake from. I can only imagine how much better it could taste the second day! Thank you for sharing this, I love your blog! 🙂

  29. 30
    Emma
    May 8, 2014 at 10:18 pm

    Made this tonight for c
    ompany (sister missionaries). It was a hit! Delicious. Thanks!

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