Best 2 Snickerdoodle Bundt Cake Recipes

PUMPKIN SNICKERDOODLE BUNDT® CAKE

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.

SNICKERDOODLE BUNDT CAKE

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.