Description
A delicious snickerdoodle bundt cake, perfect for any occasion.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla extract.
- Gradually add dry ingredients, alternating with sour cream.
- Pour batter into the prepared bundt pan.
- Mix ground cinnamon with sugar and sprinkle on top of the batter.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes, then invert onto a wire rack to cool completely.
Notes
- Store leftovers in an airtight container.
- This cake can be frozen for up to 3 months.
- Serve with a dusting of powdered sugar if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: snickerdoodle bundt cake, cake recipe, dessert