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Snickerdoodles have long been a beloved cookie, cherished for their soft, chewy texture and delightful cinnamon-sugar coating. Originating from the early 19th century, these cookies have a nostalgic charm that evokes memories of home-baked goodness. Their popularity has only grown over the years, making them a staple at gatherings, holiday celebrations, and cozy family nights. But what if we could take this classic cookie and elevate it into a show-stopping cake? Enter the Snickerdoodle Bundt Cake Delight—a delightful twist on the traditional snickerdoodle cookie that promises to please both cookie lovers and cake enthusiasts alike.

Snickerdoodle Bundt Cake

Discover the magic of Snickerdoodle Bundt Cake, a deliciously moist tribute to the classic cookie! This show-stopping dessert merges the beloved flavors of cinnamon and sugar with a rich cake that will mesmerize your guests. Perfect for any occasion, from birthdays to cozy get-togethers, each slice delivers a nostalgic taste that warms the heart. Try it today for a delightful twist on your favorite treat! #Snickerdoodle #BundtCake #Baking #Dessert #SweetTreats #HomemadeGoodness
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Ingredients
  

2 ¾ cups all-purpose flour

1 ½ teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 cup sour cream

½ cup milk

2 tablespoons ground cinnamon

¼ cup granulated sugar (for cinnamon-sugar topping)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly, ensuring all crevices are covered.

    Mix Dry Ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt until well combined. Set aside.

      Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and 1 ½ cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes.

        Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.

          Incorporate Dry Ingredients and Sour Cream: Gradually add the flour mixture to the butter mixture, alternating with the sour cream and milk. Start and end with the flour. Mix until just combined; do not overmix.

            Prepare Cinnamon Sugar: In a small bowl, mix together the ¼ cup granulated sugar and 2 tablespoons ground cinnamon.

              Layer in Bundt Pan: Pour half of the cake batter into the prepared Bundt pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining cake batter on top, and sprinkle the rest of the cinnamon-sugar mixture over the last layer.

                Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool the Cake: Once baked, remove the Bundt pan from the oven and let it cool in the pan for about 15-20 minutes before inverting onto a wire rack to cool completely.

                    Serve: Once cooled, dust the cake with powdered sugar or glaze it with a vanilla icing if desired. Slice and serve to enjoy the wonderful snickerdoodle flavor!

                      Prep Time: 20 mins | Total Time: 1 hr 20 mins | Servings: 12