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Category: Cakes
Prep Time: Cook Time: Total Time:
2 tsp ground cinnamon
1 cup white sugar
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Kosher salt
1 cup unsalted butter, at room temperature
1 cup sugar
1 cup light brown sugar
3 eggs, at room temperature
2 tsp vanilla extract
1 cup full-fat sour cream, at room temperature
In a small bowl, combine 1 cup of sugar and 2 tsp of cinnamon. Mix together really well and set aside.
Preheat oven to 325. Fenerously spray a 9 inch Bundt pan and dust with flour. 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 tsp of cinnamon together for the top of the cake. It should be more than enough.) Bake 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.
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SNICKERDOODLE BUNDT CAKE

Prep Time: Cook Time: Total Time:
2 tsp ground cinnamon
1 cup white sugar
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Kosher salt
1 cup unsalted butter, at room temperature
1 cup sugar
1 cup light brown sugar
3 eggs, at room temperature
2 tsp vanilla extract
1 cup full-fat sour cream, at room temperature
In a small bowl, combine 1 cup of sugar and 2 tsp of cinnamon. Mix together really well and set aside.
Preheat oven to 325. Fenerously spray a 9 inch Bundt pan and dust with flour. 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 tsp of cinnamon together for the top of the cake. It should be more than enough.) Bake 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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