Snickerdoodle Bundt Cake

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Snickerdoodle Bundt Cake

Yield: 10 to 12 servings

Prep Time: 30 min

Cook Time: 60 min


2 teaspoons ground cinnamon
1 cup granulated 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 (2 sticks) unsalted butter, at room temperature
1 cup granulated white sugar
1 cup packed light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature
1 cup of cinnamon chips, optional


1. In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon; set aside.

2. Preheat oven to 325 degrees F. Using a spray product like 'Pam with Flour' generously spray a 9 inch Bundt pan, being careful to cover all the nooks and cranies, 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.

3. Sift together the flour, baking powder, baking soda and salt; set aside.

4. In a large bowl, beat 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.

5. 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. If you're using cinnamon chips, sprinkle those in there too. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.

6. 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.

Source: (Adapted slightly from: Dozen Flours)

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  • Adrian wrote:

    Made this the other day for the monthly “birthday cake” at my office. It was a big hit. Nowhere I checked had cinnamon chips, alas and alack, but butterscotch worked quite well. However, my pan/oven took more like 70 minutes to bake it at this temp, whereas most recipes it is spot-on, so I think some may find the baking temp low (I took it out after 60 and I thought it tested done, but when I tried to shake it out of the pan 10 minutes later a small chunk fell off the bottom to expose a still-gooey core! so it was back into the oven). Thanks for sharing.

    • Lori Lange wrote:

      Adrian, This recipe was developed originally by Dozen Flours. I suppose the key is the size of the bundt pan. If it’s one that forms the cake a little thicker (a smaller bundt) then it definitely would have taken longer than the indicated time. Elevation, of course, matters as well. I live at sea level and the timing was right on for the cake for me. Butterscotch chips are a good sub too!

  • ingrid wrote:

    Like you Lori I’m a fan of all things snickerdoodle-y. I made this cake when I first saw it on Julia’s blog and it was a hit. We loved the crust. Yours looks lovely in that shape.