Snickerdoodle Bundt Cake Recipes

SNICKERDOODLE BUNDT CAKE

Steps:

• To a small bowl, add 1 cup granulated sugar, 2 teaspoons cinnamon, and whisk to combine; set aside.
• Preheat oven to 325F.
• Generously spray a 9-inch (12-cup) Bundt pan with floured cooking spray (or grease the pan with shortening), being careful to cover all the nooks and crannies, as well as the center tube. Gently dust the entire inside of the pan with the cinnamon-sugar mixture. You will only need about 1/4 to 1/2 cup of cinnamon-sugar, but try to evenly coat the inside surface of the pan, including the tube.
• Save the remaining cinnamon-sugar mixture for layering in as the filling; set everything aside.
• To a large bowl, add the flour, 2 teaspoons cinnamon, baking powder, baking soda, salt, and whisk to combine; set aside.
• To the mixing bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the butter and beat on medium-high speed for 1 minute.
• Stop, scrape down the sides of the bowl, add 1 cup granulated sugar and mix on medium-high speed until light and fluffy, about 3 minutes.
• Stop, scrape down the sides of the bowl, add the brown sugar and mix on medium-high speed until the mixture looks light brown and uniform in color, about 2 minutes.
• Stop, scrape down the sides of the bowl, and add the eggs one at a time, mixing on medium speed for 1 minute after each egg.
• Stop, scrape down the sides of the bowl, add the vanilla and mix on medium speed to incorporate, about 30 seconds.
• Add half the flour mixture, half the Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
• Add the remaining flour mixture, remaining Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
• Turn half the batter out into the prepared pan, smoothing the top lightly with a spatula. The batter is quite thick and that's okay.
• Evenly sprinkle the reserved cinnamon-sugar mixture over the top of the batter, which creates the filling as the cake bakes.
• Turn the remaining batter out into the pan, smoothing the top lightly with a spatula. Bake for 55 to 62 minutes (I baked for 59 minutes), or until top is lightly golden brown and set, and a toothpick inserted into the cake comes out clean or with a few moist crumbs, but no batter. Don't overbake because the cinnamon-sugar crust will become overly crunchy.
• Allow cake to cool in pan on a wire rack for 10 minutes before inverting onto a wire rack to cool completely.

SNICKERDOODLE-BUNDT CAKE

Steps:

• Preheat oven to 325°F.
• In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.
• Generously spray a 9 inch Bundt pan, being careful to cover all the nooks and cranies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.
• Sift together the flour, baking powder, baking soda and salt. Set aside.
• Beat just the butter on medium speed for one full 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 looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. 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 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.).
• 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.
• Share with your family and friends and they will think you are the bomb!

SNICKERDOODLE BUNDT CAKE

Steps:

• Preheat the oven to 350°F. Generously grease and flour the bundt pan.
• In a large mixing bowl, beat the egg whites for approximately 2 minutes until foamy.
• Next add the sugar, melted butter, and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed.
• Next mix in the sour cream and beat until well combined.
• In a separate bowl, combine the remaining dry ingredients: flour, baking powder, baking soda, cinnamon and salt. Add half the dry ingredients and half of the milk and mix just until the flour starts to incorporate.
• Finally add the remaining dry ingredients and milk and beat until all of the ingredients are well combined.
• Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
• In a medium-sized bowl, combine the dry ingredients and then add the melted butter. Stir until there's no dry crumbs and mixture is sticking together.
• Pour the 1/3 of the batter in the prepared bundt pan and then sprinkle in 1/3 of the streusel and swirl together. Repeat 2 more times and bake at 350°F for 36-40 minutes, keeping a careful eye on the baking during the last few minutes.
• Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.
• Remove from the oven and place on a cooling rack. After 5 minutes, run a knife around the outside edge of the cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely.
• To brown the butter, use a small saucepan, and cut the butter into pieces. Melt the butter over medium heat and allow it to boil and bubble.
• Once it's starts boiling, stir it frequently and it will slowly start to turn an amber color and releases a nutty aroma. The bubbling will slow down as it starts to brown.
• Remove the butter from the heat and allow it to cool to the touch.
• Sift the powdered sugar and slowly start whisking in the powdered sugar and cinnamon into the butter, about ½ cup at a time.
• As the mixer thickens, start alternating in the liquid ingredients: maple syrup and heavy whipping cream slowly.
• The glaze should be thick but still run off the whisk. If you find it's too thick, pop it in the microwave for 10-20 seconds and restir.
• Adding additional milk or heavy cream will make the glaze even thinner. Drizzle over the cooled cake and store in an airtight container.

SNICKERDOODLE BUNDT CAKE

Steps:

• In a small bowl, combine 1 cup of the sugar and 2 teaspoons of cinnamon; set aside.
• Preheat the oven to 325 degrees F. Using a spray product like 'Pam with Flour' to generously spray a 9-inch bundt cake pan, being careful to cover all the nooks and crannies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just rub the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about ¼ to ½ cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.
• Sift together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl, use an electric mixer to beat the butter on medium speed for one full 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 looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. 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 ¼ to ⅓ cup of the remaining cinnamon sugar mixture over the top of the batter. If you're using cinnamon chips, sprinkle those in there too. 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.
• Use a large spatula or flat cookie sheet to slide under the cake and move it to a platter. Use an electric mixer to blend together the icing ingredients in a large bowl. Add just enough milk to make the icing thin enough so that it will drip down the sides of the cake, but not so thin that it will drip off of the cake. If you accidentally get it too thin, just add more powdered sugar. Spoon the icing onto the top of the cake and let it ooze down the sides. Refrigerate until ready to serve.

SNICKERDOODLE BUNDT CAKE

Steps:

• Preheat oven to 350°F and generously butter and flour a 10-cup bundt pan. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
• Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time; mix in vanilla. Beat in flour mixture in three additions, alternating with buttermilk (begin and end with flour mixture), just until incorporated.
• Spoon half the batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. For the ribbon, combine sugar, brown sugar, and cinnamon. Sprinkle evenly over the cake batter. Spoon remaining batter evenly over the cinnamon-sugar layer and carefully smooth with an offset spatula. Tap pan sharply again to reduce air bubbles.
• Bake for 40 to 44 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack.
• Place rack with cake over a piece of wax paper. Combine sugar and cinnamon in a small bowl. Brush warm cake with melted butter and sprinkle generously with cinnamon-sugar. Let cake cool completely before serving. Store leftovers in an airtight container up to 2 days.

SNICKERDOODLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a medium bowl, sift together flour, baking powder and salt. Set aside.
• In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
• In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.
• Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.

PUMPKIN SNICKERDOODLE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside.
• Mix brown sugar and cinnamon together for the filling. Set aside.
• Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
• Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined.
• Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered.
• Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.