#bundt

Snickerdoodle Bundt Cake

Ingredients

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 teaspoons vanilla extract

1 cup full-fat sour cream, at room temperature

Directions

Preheat oven to 325°F.

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.

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.

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.).