Snickerdoodle Bundt Cake

"I like big bundts and I cannot lie, you other brothers can't deny..."

I won't continue with the song because I have a lot to discuss with you, blog. Sing it to yourself if you must!

I made this cake for my friend, Kali's birthday. So a shoutout to the birthday girl! I heart you!

Now, on to the bundt. Before I made this cake I was a bundt virgin. It probably had to do with the fact that I didn't have a bundt pan. A quick trip to Bed, Bath and Beyond solved that problem! Whew! I was getting worried...

Everytime I mentioned that I was making a bundt this week, I kept referring to the scene in My Big Fat Greek Wedding where the Miller family brings a bundt cake and the greek family can't pronounce it. They keep saying "bonk, bonk ceke."  If you have NO earthly idea what I am talking about and think I have gone bananas (which I probably have as well), please watch this real quick. It'll make you laugh so hard you'll cry. And who doesn't want a good cry at the end of the week?

I digress: This cake was most excellent. The cinnamon and sugar were perfect for a snickerdoodle cookie lover and the cake itselt was very moist. All in all, one super delicious birthday cake! I ended up drizzling a white chocolate glaze over the top to make it more birthday-like. But it was also perfect the way it was before too! And the crust! Whooo! Divoon!



Snickerdoodle "Bonk" Cake from My Baking Addition

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 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.

And a picture of my favorite birthday girl enjoying a morning cake slice: