Description
This Snickerdoodle Bundt Cake is a delightful twist on the classic cookie, featuring a tender, cinnamon-speckled batter layered and swirled with a sweet cinnamon-sugar mixture. Moist and flavorful with a hint of almond extract, this cake is perfect for dessert or enjoying with a cup of coffee.
Ingredients
Scale
Cake Batter
- 1 cup salted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional for extra flavor)
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup sour cream or buttermilk
- 1 tablespoon ground cinnamon (for the cake batter)
Cinnamon-Sugar Mixture
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to prevent sticking and ensure easy cake release.
- Cream butter and sugar: In a large mixing bowl, use a mixer to cream together the softened butter and 1 1/2 cups sugar until the mixture is light and fluffy, incorporating air for a tender cake texture.
- Add eggs and extracts: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract and optional almond extract for depth of flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, kosher salt, and 1 tablespoon ground cinnamon to evenly distribute the leavening agents and spices.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Prepare cinnamon-sugar: In a small bowl, combine 1/2 cup granulated sugar with 1 tablespoon ground cinnamon to make the cinnamon-sugar mixture that will add sweet swirls throughout the cake.
- Layer batter and cinnamon sugar: Pour half of the cake batter into the prepared Bundt pan, spreading it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter to create the first cinnamon layer.
- Add remaining batter and cinnamon sugar: Pour the remaining batter over the cinnamon-sugar layer. Top with the remaining cinnamon-sugar mixture. Use a knife or skewer to gently swirl the cinnamon-sugar into the batter, creating a marbled effect.
- Bake the cake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes to set, then carefully invert onto a wire rack to cool completely, preventing sogginess.
- Optional glaze and serving: For added sweetness and a polished finish, optionally drizzle the cooled cake with a simple glaze made of powdered sugar mixed with a small amount of milk. Serve as is or with your favorite beverage.
Notes
- You can substitute buttermilk for sour cream if desired for slight tanginess and moisture.
- The almond extract is optional but adds a lovely depth; omit if allergic or prefer classic flavor.
- Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
- Use a non-stick or well-greased Bundt pan to prevent sticking and preserve the cake shape.
- For a festive touch, dust the cooled cake with additional cinnamon sugar or powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
