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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
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
Pinterest friendly image below…
Thanks for dropping by today!
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
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!!
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!
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
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
Oh my… the cupcakes are so scrumptious and no frosting needed. Made a great breakfast/brunch treat! Thanks 🙂 Delicious as always!
Oh my… the cupcakes are so scrumptious and no frosting needed. Made a great breakfast/brunch treat! Thanks 🙂 Delicious as always!
Do you have to use full fat sour cream?
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
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.