I have a confession to make. I made this delicious cake back in December and I've been keeping it from you. Forgive me for withholding this sugary goodness. My friend, Ingrid from 3B's blog, made this umpteen years ago and I had been waiting for the perfect occasion to make it. I contemplated halving the recipe and making it in a smaller Bundt pan just so I could try it, but I held out, baked it in the biggest Bundt pan I had and shared it with my family.
This recipe comes from the brilliant mind of Julia from Dozen Flours. It's a recipe I've seen all over the internet but it was Ingrid's love of snickerdoodles that convinced me to make it. This cake is downright delicious. What makes it similar to a snickerdoodle cookie? Well the pan is buttered then, coated in cinnamon sugar. When you turn the cake out of the pan, you're left with a thick sweet and spicy crunchy crust. There's also a ripple of cinnamon sugar that runs throughout the center on the cake. In my opinion the cake doesn't need the extra sweetness because the cake was so moist, tender and flavorful all on it's own.
|Aaron showing off the beauty of a cinnamon sugared pan :-)|
I'm not sure why I didn't take many pictures of the inside of the cake. Maybe because I was enamored with the sparkly exterior and just plain forgot about it. I don't know how else to convince you of how good this cake was. If you have a cinnamon sugar lover in the family, this cake is sure to please. I think the only thing that I would do differently next time is to use the streusel filling from this cinnamon swirl buttermilk cake. instead of the one below. Yes, that would make it near perfect. Enjoy with a glass of icy milk or creamy coffee for the full effect.
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- 2 teaspoons ground cinnamon
- 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
- 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
In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.
Preheat oven to 325F. Generously spray a 9 inch Bundt pan with a nonstick baking spray with flour, being careful to cover all the nooks and crannies, as well as the center tube. If you don't want to use baking spray 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.
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.