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Category: Cakes
Prep Time: Cook Time: Total Time:
Cinnamon Sugar:
1 cup sugar
2 tsp cinnamon
Blend together and set aside.
Cake batter:
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
3 eggs, room temp
2 tsp vanilla
1 cup regular sour cream
Preheat oven to 325 degrees.
Grease a 12 cup bundt pan. Heavily dust the entire inside of the pan with the cinnamon sugar mixture - coat as evenly as possible. You should only use 1/4-1/2 cup. Save the rest of the mixture.
Sift together the flour, baking powder, baking soda and salt. Set aside
Beat the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of the bowl and add the brown sugar. Mix well.
Add the eggs one at a time, beating for 1 full minute after each addition. Stir in the vanilla. Add the flour mixture alternately with the sour cream, beating after each addition just until incorporated.
Spread half of the batter into the prepared pan. Sprinkle with 1/4-1/3 cup of the cinnamon sugar over the top of the batter. Spread the rest of the batter and top with the remaining cinnamon sugar.
Bake in the preheated oven for 55-65 minutes, or until a toothpick comes out clean. Allow to cool 10 minutes before inverting onto a cooking rack.
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SNICKERDOODLE BUNDT CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cinnamon Sugar:
1 cup sugar
2 tsp cinnamon
Blend together and set aside.
Cake batter:
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
3 eggs, room temp
2 tsp vanilla
1 cup regular sour cream
Preheat oven to 325 degrees.
Grease a 12 cup bundt pan. Heavily dust the entire inside of the pan with the cinnamon sugar mixture - coat as evenly as possible. You should only use 1/4-1/2 cup. Save the rest of the mixture.
Sift together the flour, baking powder, baking soda and salt. Set aside
Beat the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of the bowl and add the brown sugar. Mix well.
Add the eggs one at a time, beating for 1 full minute after each addition. Stir in the vanilla. Add the flour mixture alternately with the sour cream, beating after each addition just until incorporated.
Spread half of the batter into the prepared pan. Sprinkle with 1/4-1/3 cup of the cinnamon sugar over the top of the batter. Spread the rest of the batter and top with the remaining cinnamon sugar.
Bake in the preheated oven for 55-65 minutes, or until a toothpick comes out clean. Allow to cool 10 minutes before inverting onto a cooking rack.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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