Sunday, March 25, 2012

Snickerdoodle Bundt Cake

I had to make a dessert for a church function, and after hearing about this deliciousness a while back, I decided this would be my cake of choice! If you are a Snickerdoodle cookie fan, you will be in heaven with this scrumptious little cake!  It takes a lot of mixing so if you have a Kitchenaid stand mixer, I highly recommend using it!!

I got this little recipe from Jamie Cooks it Up and if you haven't visited her blog, you totally should. She has tons of delicious recipes that are very family friendly!

 (We all know I am not the best food photographer, especially when my phone is my camera of choice! :D)

You will need:
2 t ground cinnamon
1 C white sugar
**Mix together and set aside--you'll need this two different times. 

Next you will need:
2 1/2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C. butter, softened
1 C. sugar
1 C. brown sugar
3 eggs at room temperature
2 tsp. vanilla
1 C sour cream at room temperature 

**Grease the inside of your bundt pan with shortening, or spray heavily with Pam Cooking Spray With Added Flour and dust the entire inside of your pan with the cinnamon sugar mixture. You will probably use about 1/3 C. of the mixture. Set aside the leftovers to use in the middle of the cake.
**In a mixing bowl combine the flour, baking powder, baking soda and salt. 
Set this mixture aside for later.
**In a Kitchen Aid mixer or using hand held beaters beat the softened butter on medium speed for 1 minute.
**Add the white sugar and mix for 3 minutes.
**Scrape the sides of the bowl with a rubber spatula and add the brown sugar. Mix for 2 minutes.
**Add the eggs one at a time, mixing for a full minute after each one.
**Stir in the vanilla.
**Grab your dry mixture and add it alternately with the sour cream. When both sour cream and all of the dry mixture are added continue to mix for 2 minutes.
**Spread 1/2 the batter into your pan. Pour the leftover cinnamon and sugar over the top. Spread the rest of your batter over the top.
**Bake at 325 degrees for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.
**Cool for 10 minutes, then invert onto a wire rack to cool completely.

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