Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake

For the cinnamon sugar topping/swirl
2 teaspoons ground cinnamon
1 cup white sugar

For the cake:
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 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature

In a small bowl, combine 1 cup sugar and 2 tsp cinnamon. Mix together until uniformly combined.  Set aside.

Preheat oven to 325F.

To make the cinnamon sugar crust: Using a nonstick spray product,  generously spray a 9 inch Bundt pan.  Be careful to spray into all the creases and coat the tube.  Gently dust the entire inside of the pan with about 1/4 to 1/2 cup of the cinnamon sugar.  You want to try and evenly coat the inside surface of the pan, including the tube.  (Pour some cinnamon sugar into the pan and turn the pan like a steering wheel to get it all around the pan.)  Set aside the remaining cinnamon sugar.

Sift together the flour, baking powder, baking soda and salt. Set aside.

Beat just the butter on medium x 1 minute. Add the white sugar and mix x 3 minutes, until light and fluffy. Scrape down the bowl and blade.  Add the brown sugar.  Mix x 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each x 1 minute.  Mix in the vanilla. Add the flour mixture alternately with the sour cream (I did flour-sour cream-flour-sour cream-flour). Beat well until all incorporated.

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 batter. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.

Bake for 55 – 65 minutes, or until a toothpick inserted into the cake comes out clean.  Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.