Friday, December 14, 2012

Snickerdoodle Bundt Cake {Foodie Friday}

Run to your kitchen. Now. This cake is the best all day, any event, make it all the time cake. Crunchy on the outside and moist and delicious on the inside. I’m not sure how I lived my whole life without it. I brought some to work and it was gone in a flash. Similar to the Snickerdoodle pie I made for Pi day, this tastes similar to a coffee cake, so that means you can eat it for breakfast. Cake for breakfast? I’m always up for that!

Snickerdoodle Bundt Cake

2 teaspoons ground cinnamon
1 cup white sugar
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla
1 cup sour cream

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon; mix well.  Preheat oven to 325° degrees. Generously spray a 9-inch Bundt pan with cooking spray, being careful to cover all the nooks and crannies, as well as the center tube. Gently dust the entire inside of the pan with about 1/3 cup of the cinnamon and sugar mixture, set the rest aside.

Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for one minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture is light brown and uniform in color. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.  Spread half of the batter into the prepared pan. Sprinkle with 1/2 of the remaining cinnamon sugar mixture Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

Source: Let's Dish

No comments:

Post a Comment