Foodie Friday – Snickerdoodle bundt cake

I made this cake to take to a Christmas party in December and it was amazing! I only had a small piece (gotta keep my girlish figure!), but it was absolutely delicious. And I heard similar opinions from the other party goers. Several people even asked me for this recipe. I have to admit that this cake was a bit of a pain to assemble (you’ll understand when you read the directions), but it was definitely worth it for a special occasion. It’s the perfect Christmas cake with a yummy snickerdoodle flavor and a crunchy cinnamon sugar crust on the outside that really sets it apart. It’s not your everyday cake! I’ll be making it again when the holidays roll around!

INGREDIENTS:
2 tsp cinnamon
1 c granulated sugar
2 1/2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c (2 sticks) unsalted butter, softened
1 c granulated sugar
1 c light brown sugar
3 eggs, at room temperature
2 tsp vanilla extract
1 c sour cream, at room temperature

DIRECTIONS:
In a small bowl, combine 1 c granulated sugar and 2 tsp of cinnamon and mix well. Set aside. Generously coat all of the interior surfaces of a 12 cup bundt pan with nonstick cooking spray (preferably one of the baking varieties that has flour) and make sure to get all of the nooks and crannies (my pan has a lot of them). Dust the inside of the bundt pan with some of the cinnamon sugar mixture (you’ll need between 1/4 and 1/2 c) until all of the surfaces are evenly coated. This is going to make a delicious crust on the outside of the cake. Set aside the extra cinnamon sugar.

In a large bowl combine the flour, baking powder, baking soda, and salt. In another bowl, beat together the butter, 1 c sugar, and 1 c brown sugar until light and fluffy. Add the eggs and vanilla and beat for 1 minute. Add the flour mixture alternately with the sour cream, beating will after each addition. Carefully spread half of the batter into the prepared bundt ban. Sprinkle 1/4 to 1/3 c of the reserved cinnamon sugar on top. Then carefully spread the rest of the batter into the pan and sprinkle with the rest of the cinnamon sugar. Bake at 325 deg F for 55 to 65 min or until a toothpick inserted near the center comes out clean. Cool in the pan for about 10 minutes before carefully inverting onto a wire rack (with some wax paper underneath to catch the cinnamon sugar that escapes) to cool completely. Enjoy!

Based on Dozen Flours Snickerdoodle Bundt Cake.