Best 2 Snickerdoodle Bundt Cake Recipes
Indulge in the delightful symphony of flavors presented by the Snickerdoodle Bundt Cake, a culinary masterpiece that elevates the classic snickerdoodle cookie to new heights. This moist and tender cake boasts a delectable cinnamon-sugar coating that tantalizes the taste buds with every bite. As you delve deeper into the realm of this irresistible treat, you'll discover a treasure trove of additional recipes that will satisfy your sweet cravings and leave you yearning for more. Whether you're a seasoned baker or just starting your culinary journey, this article has something for everyone.
From the classic Snickerdoodle Bundt Cake recipe that forms the centerpiece of this collection to enticing variations like the Snickerdoodle Coffee Cake and the Snickerdoodle Cupcakes, each recipe offers a unique twist on the beloved snickerdoodle flavor. You'll also find delectable dessert options like the Snickerdoodle Cheesecake Bars and the Snickerdoodle Cookies, perfect for satisfying those sweet cravings. And for those seeking a gluten-free alternative, the Gluten-Free Snickerdoodle Cookies provide a delightful indulgence without compromising on taste. With step-by-step instructions and helpful tips, this article equips you with the knowledge and confidence to create these delectable treats in the comfort of your own kitchen.
PUMPKIN SNICKERDOODLE BUNDT® CAKE
A pumpkin-y, cake-y take on the classic snickerdoodle. This cake has a slightly crisp exterior, a soft pumpkin-y interior, and a swirl of brown sugar and cinnamon running throughout. It takes a bit of time and finesse to assemble, but it's worth the extra effort.
Provided by Kim
Categories Desserts Cakes Bundt Cake Recipes
Time 1h10m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside.
- Mix brown sugar and cinnamon together for the filling. Set aside.
- Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
- Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined.
- Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered.
- Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 66.1 g, Cholesterol 81.3 mg, Fat 12 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 6.7 g, Sodium 315.4 mg, Sugar 42.2 g
SNICKERDOODLE BUNDT CAKE
When I ran across this recipe posted online, they had me at "Snickerdoodle," but the rave reviews didn't hurt, either. This cake offers the best of both crunchy and soft textures: crispy cinnamon sugar crust on the outside over a moist and buttery cake on the inside, not to mention the heavenly aroma that will fill your...
Provided by Judy Dahman
Categories Cakes
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325 degrees F. Generously grease Bundt pan with butter. In small bowl, combine 1 cup white sugar with cinnamon, mixing well, and evenly coat pan with approximately 1/3 cup of mixture (will form crunchy crust when baked); set aside remainder. In separate bowl, sift together flour, baking powder, baking soda and salt; set aside. In large bowl, cream butter on medium speed for 1 minute. Add 1 cup white sugar and mix for 3 minutes until light and fluffy. Add brown sugar and mix for 2 minutes. Add eggs 1 at a time, beating each for 1 full minute. Stir in vanilla. Add flour mixture alternately with sour cream; beat well. Spread 1/2 of batter into prepared pan. Sprinkle approximately 1/3 cup of cinnamon sugar mixture over batter in pan. Spread remaining batter into pan and sprinkle remaining cinnamon sugar mixture over top. (If you run out of cinnamon sugar, you can mix 1/4 cup white sugar and 1/2 teaspoon cinnamon together for top of cake.) Bake in preheated oven for 55 to 65 minutes, or until toothpick inserted into cake comes out clean. Allow to cool for 10 minutes before inverting onto wire rack to cool completely.
Tips:
- Use room temperature ingredients for a smoother batter.
- Cream the butter and sugar together until light and fluffy to incorporate air and create a tender crumb.
- Gradually add the eggs one at a time, beating well after each addition.
- Sift the dry ingredients together to ensure even distribution.
- Add the dry ingredients to the wet ingredients in three additions, alternating with milk and beginning and ending with flour.
- Do not overmix the batter, as this can result in a tough cake.
- Bake the cake in a preheated oven to ensure even baking.
- Allow the cake to cool completely before glazing.
- If desired, garnish the cake with cinnamon sugar before serving.
Conclusion:
This Snickerdoodle Bundt Cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and tender crumb, sweet cinnamon sugar flavor, and creamy glaze, this cake is sure to be a hit with everyone who tries it. Whether you serve it for breakfast, brunch, or dessert, this Snickerdoodle Bundt Cake is sure to please.
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