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.
your baby is PRECIOUS!ReplyDelete
who cake look at cake with the sweet face!
so stinking cute
Oh YUM! I love cinnamon-sugar anything! This looks so delicious and that cinnamon-sugar crust looks down right awesome!ReplyDelete
What cake? I hope that baby boy got a good taste!!ReplyDelete
Better late than never, right? I have so many recipes that I've been meaning to share over the last couple years, but it always takes me a while to get to them. Oops!ReplyDelete
YUM! This looks incredible. Thanks for sharing (finally)! :)ReplyDelete
Oh my, I can almost taste the goodness! I must make this immediately!! I love Snickerdoodles!ReplyDelete
Wow! Look at your little cutey and another yummy bundt cake! As always I love your blog!ReplyDelete
I miss Haydencito. Se ve tan lindo :). That cake looks good too. YUM! I miss baking.ReplyDelete
Ok, so now I want to make THIS for Father's day!ReplyDelete
I'd much rather have this cake than a snickerdoodle cookie! Oh, Ingrid. I haven't talked to her in ages. I should try to email her! And oh, that sweet boy!ReplyDelete
Me, me!! I love cinnamon sugar!! And snickerdoodles!!! Yummy!!!ReplyDelete
your baby is getting so big! (and SO cute!) I love snickerdoodle bundts. They are that classic flavor that everyone can agree on & love.ReplyDelete
The sweetest thing about your post is that beautiful baby boy!! xoReplyDelete
I love the pictures of Hayden just waking up! I love the nice crunch from cinnamon topping on toast or coffee cake so I am sure this cake would please me to pieces! Thanks for finally sharing! : )ReplyDelete
Yummy Baby :pReplyDelete
Ok the cake sounds awesome but come on the baby steals the show hands down. Have you been giving him cute pills cause I swear that child gets cuter every day! Thanks for the recipe and could you give your son a little nibble on his cheek please.ReplyDelete
Happy Father's day to your hubby and to you a gracious late Happy Mother's day, your baby boy is getting cuter by the minute how is that even possible, good to read the recipe, will make it for my hubby on Father's day morning and spoil him, he adores snickerdoodle cookies, thanks, give that sweet angel a big ole hug and smooch from us mjs & es in the pacific northwest....ReplyDelete
I made the Snickerdoodle Bundt Cake and it was amazing! It came out of the pan perfectly and was nice golden brown. I took your advice and used the other streusal recipe. Thanks for posting it!ReplyDelete
Oh now you've gone and done it! I have GOT to make that cake! Thanks for sharing...oh, by the way, have you seen the pecan pie cake on my blog? From one southern girl to another, you really should! LOLReplyDelete
Found your recipe on pinterest and it is literally in my oven right now! If it is good raw then I am sure it will be good baked! Stay tuned...ReplyDelete
Mine broke away and fell in the middle, any ideas what I may have done wrongReplyDelete
Not really sure, but sometimes the cake rises and if its not quite fully baked, the middle will sink as it cools. Once that happens you can't do anything about it. Also you have to be careful about not bumping the pan against the grate or side of the oven. If the cake is not fully set and you accidentally bang the pan, it will deflate and sink. I'm sorry you had this issue.Delete
Thank you I'll try it again, I wasn't sure if I did something wrong with the cinnamon sugar layer to make the cake unstableReplyDelete
Made this cake the other day,now it's a new favorite, turned out great!ReplyDelete