Snickerdoodle Bundt Cake

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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 www.jamiecooksitup.net

Recipe from: My Baking Addiction