Description
Snickerdoodle bundt cake is perfectly golden and cinnamon-spiced! Layered with a delicious cinnamon-sugar ribbon, this easy bundt tastes like snickerdoodle cookies.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 10 Tbsp unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup buttermilk, at room temperature
Ribbon
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 tsp cinnamon
Topping
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 2 Tbsp unsalted butter, melted
Instructions
- Preheat oven to 350°F and generously butter and flour a 10-cup bundt pan.
- Make cake: 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.
- Cinnamon swirl: 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 cake 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.
- Cinnamon sugar topping: 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.
Notes
Prepare bundt pan: Use a silicone pastry brush to coat the inside surface of the pan (including the center tube) generously with softened butter. Sprinkle in about 1 tablespoon of flour and shake to coat completely. Tap out any excess flour.