Snickerdoodle Bundt Cake

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This Snickerdoodle Bundt Cake is a delightful treat that combines the warm, comforting flavors of cinnamon and nutmeg with a soft, moist cake texture. Topped with a sweet glaze, this cake is the perfect way to satisfy your dessert cravings during the fall or any time of the year.

The cinnamon-sugar coating adds a crunchy, flavorful touch to each bite, while the glaze brings it all together for a decadent finish. It’s an easy-to-make yet impressive dessert that will make your kitchen smell like heaven.

Ingredients:

For the cake:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or Greek yogurt
  • 1/2 cup whole milk

For the cinnamon sugar coating:

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream (or yogurt) and milk. Begin and end with the dry ingredients. Mix until just combined.
  6. In a small bowl, combine the sugar and cinnamon for the coating. Sprinkle half of this mixture into the prepared Bundt pan, coating the bottom and sides evenly.
  7. Pour the cake batter into the pan, then sprinkle the remaining cinnamon sugar mixture on top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  9. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.

Prep Time: 15 minutes | Cooking Time: 50-60 minutes | Total Time: 1 hour 15 minutes
Kcal: 350 kcal | Servings: 12 servings

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