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Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake bakes up tender and buttery, with cinnamon in the cake and a crisp cinnamon-sugar coating. Bake it in a 12-cup Bundt pan, then brush the cooled cake with butter and press on the coating.
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Prep Time 25 minutes
Cook Time 1 hour 8 minutes
cooling 15 minutes
Total Time 1 hour 48 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • baking spray nonstick with flour; as needed
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp cream of tartar
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 1 cup sour cream at room temperature
For the cinnamon-sugar coating
  • 3 tbsp unsalted butter
  • 0.5 cup granulated sugar
  • 1 tbsp ground cinnamon

Equipment

  • 1 12-cup Bundt pan
  • 1 electric mixer
  • 1 shallow dish

Method
 

Prepare and mix the cake
  1. Preheat the oven to 325°F.
  2. Thoroughly coat a 12-cup Bundt pan with nonstick baking spray with flour, making sure to cover all the crevices.
  3. Whisk the flour, baking powder, baking soda, salt, cinnamon, and cream of tartar together in a medium bowl.
  4. Beat the softened butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. Mix in the vanilla.
  7. Add the flour mixture in three additions, alternating with the sour cream in two additions; begin and end with the flour mixture, mixing on low just until combined.
Bake and cool the cake
  1. Scrape the batter into the prepared pan and smooth the top.
  2. Bake for 60 to 75 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  3. Cool the cake in the pan for 15 minutes.
  4. Invert it onto a wire rack and lift off the pan.
  5. Cool completely.
Coat the cake
  1. Melt the butter.
  2. Stir the sugar and cinnamon together in a shallow dish.
  3. Brush the cooled cake all over with the melted butter.
  4. Sprinkle and gently press the cinnamon-sugar mixture over the entire surface.

Notes

For the lightest texture, mix the batter on low just until combined. Store covered in the refrigerator for up to 4 days; this cake freezes well. Plain full-fat Greek yogurt can replace the sour cream.