Boy has it been cold here the past few days and is there any better way to beat the cold than bake? Here's a wonderful Bundt cake that I made a while back and have been meaning to post for the longest time. I love snickerdoodle cookies and when I saw this was a Bundt cake I knew it would be a success. They are so easy to make. The flavors in this cake are great and I plan to make this one again. The bottom of the outside has such a nice crispy texture from the cinnamon sugar. If you like snickdoodles, you will love this.
I also wanted everyone to know that within the next week or so I will be having a give away!!! I haven't had one in quite a while and I am looking very forward to this one. In the meantime, enjoy this cake after you do some heavy duty Christmas shopping! (This recipe comes from Night Baking).
2 tsps cinnamon
1 cup sugar
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 stick butter, at room temperature
1 cup sugar
1 cup brown sugar
2 tsps vanilla
1 cup sour cream
Stir together the cinnamon and sugar and set aside. You'll use this for dusting the pan, the center swirl and for sprinkling over the batter before baking.
Preheat oven to 325 degrees F.
Measure the flour, baking powder, baking soda and salt in a small bowl. Whisk to combine and set aside.
Beat the butter on medium speed for one minute. Add the granulated sugar and beat for three minutes. It will be very light and fluffy. Scrape down the bowl, add the brown sugar and beat for two more minutes. Add the eggs, one at a time, beating for one minute after each. Mix in the vanilla. Add the flour alternately with the sour cream. Scrape down the bowl once more and give it a final few seconds to fully combine.
Now, prep the 9 cup (or larger) Bundt pan. You can grease the pan with butter or shortening, but I used cooking spray with flour. Spray the pan thoroughly, including the center tube so the cinnamon sugar will stick and the cake won't. Gently dust the inside of the pan with the cinnamon sugar mixture, using about 1/4 to 1/2 cup. Sprinkle a few tablespoons around the bottom then gently turn the pan, shaking the sugar around to coat it. Add more as needed. Shake out any extra into the bowl and reserve.
Spread half the batter into the prepared pan. I dolloped it in a few scoops and then gently evened it out with a rubber spatula. Be careful not to rub the cinnamon sugar off the sides of the pan. Sprinkle 1/3 to 1/2 of the remaining cinnamon sugar evenly onto the batter. Top with the remaining batter and smooth it out. Finish by sprinkling on any remaining cinnamon sugar. If you've run out just mix up 1/4 cup sugar with 1/2 tsp cinnamon.
Bake for 55 - 65 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes. Place a wire rack on top of cake and invert a rimmed cookie sheet on top of it. You're going to invert the pan to take the cake out, but if you don't use a cookie sheet you'll end up with cinnamon sugar all over the floor and counter. Cool completely.