Description
A soft and fluffy snickerdoodle bundt cake with a cinnamon sugar swirl.
Ingrédients
L'échelle
- 2 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup sour cream
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons ground cinnamon
- ½ cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, cream together butter and granulated sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract.
- In another bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture.
- In a small bowl, mix brown sugar and cinnamon.
- Pour half of the cake batter into the bundt pan, sprinkle cinnamon sugar mixture, then add the remaining batter.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
- Store leftovers in an airtight container.
- For extra flavor, add nuts or chocolate chips.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 60 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 320
- Sucre: 18g
- De Sodium: 250mg
- La graisse: 15g
- Graisses Saturées: 9g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 43g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 70mg
Mots-clés: snickerdoodle, bundt cake, dessert