Author: Susanne at dishwithme.com
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Yummy Snickerdoodle Bundt Cake, cookies, anything snickerdoodle is good. The warmth of the cinnamon, nutmeg, brown sugar and pecans just kind of screams coziness and fall to me. Grab a slice, a coffee, a blankie and a good book…ahh, so cozy.
In this Bundt cake recipe, we take the wonderful ingredients of a snickerdoodle cookie and create a wonderfully delicious ribbon of it throughout the middle of this delightfully moist golden cake.
Funny story…although you probably had to be there. My Kelsey was about 5-ish. We were at the grocery store and I asked her if there was anything she would like. She replied that she would like some cockadoodle cookies. For the life of me, I couldn’t figure out what she was talking about. Finally, after many questions she started describing them to me. Ooooh, you mean snickerdoodles, right? Yes, that was it. So, now every time I hear snickerdoodles I think of that moment. It was special and it makes me smile.
HELPFUL HINTS FOR SNICKERDOODLE BUNDT CAKE
There are different ways to prepare a bundt cake pan. You can go the old fashioned, but tried and true way and use butter or shortening and flour, or a spray/flour combo. Pam and Baker’s Joy have a cooking spray available that contains flour. If you choose to use butter or shortening and flour, instead of trying to rub it on, it is much easier to melt the butter or shortening and use a brush to apply it. This is especially true if the Bundt pan is very intricate. After flouring the pan, be sure to shake off any excess.
I use candied praline pecans (from Costco) in this recipe, but using plain pecans will be delicious as well, or, simply leave them out, if you wish.
I use full fat sour cream. You could also use unsweetened Greek yogurt.
This would be a great breakfast, or a lovely dessert after something like my Beefy Bacon Wrapped Chicken recipe. Enjoy, friends.
I have this exact Kitchen-aid Hand Mixer and love it. This Bundt pan is so pretty for fall.
EASY SNICKERDOODLE BUNDT CAKE
- 1 Bundt Pan
- 1 Hand mixer
- FOR THE FILLING
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 3/4 candied pecans or regular baking pecans, CHOPPED
- FOR THE CAKE
- DRY INGREDIENTS
- 2.5 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 pinch ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- WET INGREDIENTS
- 3 large eggs room temperature, beaten
- 2 sticks real butter salted, room temperature
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 teaspoons vanilla
- 1 teaspoon vanilla bean paste
- 1 cup full fat sour cream or unsweetened Greek yogurt
- TOPPING optional
- 1 Tablespoon real butter melted
- 1/8 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Pre-heat oven to 350°F.
- Mix the ingredients for the filling. Set aside.
- In a bowl, whisk together the dry ingredients. Set aside.
- Beat the eggs. Set aside.
- Cream together the butter and sugars with an electric mixer. Beat for about 3 minutes, until light and fluffy.
- To the creamed butter sugar mixture, add the eggs, vanilla and vanilla bean paste. Mix for about 1 minute, or until everything is blended and creamy.
- Blend in the sour cream until incorporated.
- To the creamed mixture, add half of the dry ingredients, mixing only long enough to blend together. Then add the rest of the dry ingredients and mix just until well blended.
- Add half of the cake mix to the prepared Bundt pan. Tap the pan sharply on the counter to reduce air bubbles.
- Add the snickerdoodle (the filling) mixture evenly on top of the cake mixture.
- Add the remaining cake mixture on top of the snickerdoodle mixture. Smooth it out so that it is even.
- Place the Bundt pan on a foil lined baking sheet and bake in a pre-heated 350°F oven for 50 to 60 minutes. Until a toothpick comes out clean.
- Remove cake from oven and place onto a cooking rack for 10 minutes.
- Next, tap the Bundt pan sharply on the counter to try to loosen the cake from the pan. Don't use a knife as it may damage your cake pan. Then cover the cake with a cooling rack and gently invert the cake and remove the pan. Let cool completely.
- For the topping: melt the butter and use a kitchen brush to apply the butter to the cake. Sprinkle with the sugar mixture. Ta-dah! You're finished.