Snickerdoodle Bundt cake

Snickerdoodle bundt cake! Whomever would have thunk it? Well, this gal did here!

When I was googling new recipes I came across this idea and figured I would give it a go!

A, my 10 year old absolutely adores this cake! I gave a 1/4th of it away to share with a friend and when he found out, he almost had a grand mal seizure! This is a two thumbs up in his opinion! In fact, everytime I would plate a piece for picture I would grab my camera or my card on two seperate occassions and the piece would be gone!!

I just know he will love the snickerdoodle cookie recipe that my daughter brought home from church! I'm not a huge fan of cinnamon so I don't bake much with it but since A is I will be looking for more goodies with cinnamon.
I did add 1/2 tsp more cinnamon then called for because in my opinion cinnamon can sometimes get lost in a recipe. It was a good call.
I had a few apprehensions while baking and once the cake was done but all was well. I was careful to grease well my pan and then coat it with the sugar mixture. This is key to giving the cake a nice crust. I feared it may be too crunchy with all the sugar. I would also take note while adding the cinnamon sugar mixture to the cake to pour the sugar as close to the middle as possible. Mine baked closer to 70 minutes. It could be my oven. But, once complete. The knife slices through it beautifully and the inside is so moist and wonderful. So, put aside your fears.

WHAT makes this cake so incredible? It has a beautiful slightly crunchy crust and a very moist dense texture. Your tongue just sings and sends these incredible messages to your brain that says, "FEED ME MORE". I think the crust is what defines this cake as being a sugardoodle. My son, also specifically asked, "Mom, how do you get the cinnamon in the middle?" the sweet band of cinnamon that swirls through the middle is divine. Serve it up for breakfast, brunch or dessert. It is perfect for any occassion and at any time.

SNICKERDOODLE BUNDT CAKE... my notes in boldA printable version can be found here.ingredients
Yield 10 servings, Time 25 minutes prep, 60 minutes to bake
Ingredients
2 teaspoons ground cinnamon (I added another 1/2 tsp)1 cup white sugar

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt (I used regular salt)1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature

Method
In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and Preheat oven to 325F. Here’s the exact way Julie made the crust: Using a spray product like Pam with Flour, generously spray a 9 inch Bundt 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 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. aside.

This will leave your house smelling delicious!