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Cake #42

This week brought around a unique opportunity to bake for a brunch we were having for our Sunday School teachers at church.  Our children’s minister asked for people to bring food – and so, I thought it would be fun to sign up and bring a Bundt cake!  But what to bring???  I found what sounded like a yummy recipe online – Snickerdoodle Bundt Cake.

The recipe had all the ingredients to make it moist and delicious, so I thought I should try it!  I had second thoughts about the whole thing since I was baking it for a lot of people and I’d never made it before.  I used to believe I should never bake something for a crowd that I had never tried before.  Well, I’ve had to get over that this year, right? I’m giving away new cakes that I’ve never tasted to people and I have to be okay with it!

Snickerdoodle – normally is a yummy light, buttery, cinnamon tasting cookie that I love to make in the fall.  But, it was perfect for this occasion.  Also, I did sneak into the kitchen after the teachers had been served and snuck a bite.  Guys!  It was just right:  not too dense, perfectly moist and really did taste just like a snickerdoodle cookie!  🙂 update: because this cake was sooooo good, I was hired to make 2 more for a men’s prayer breakfast!  How exciting!!!

Here’s the recipe:(from DozenFlours.com)

Snickerdoodle Bundt Cake

Yield: It really depends on how big you cut the slices. Traditionally a 9″ Bundt should serve about 12, but if you cut the slices smaller, you can feed about 18 to 24.

Ingredients:
2 teaspoons ground cinnamon

1 cup white sugar

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 cup unsalted butter, at room temperature

1 cup white sugar

1 cup light brown sugar

3 eggs, at room temperature

2 teaspoon vanilla extract

1 cup full-fat sour cream, at room temperature

Instructions:
In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside. Preheat oven to 325F.
Here’s the exact way I made the crust: Using a spray product like Pam with Flour (I LOVE this stuff — seriously its changed my life!), generously spray a 9 inch Bundt pan, being careful to cover all the nooks and crannies, as well as the center tube. Don’t forget the tube, I almost did. Note: If you don’t want to use Pam with Flour, you can just grease the pan with shortening. Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Don’t rush. Save the remaining sugar and cinnamon mixture and set everything aside.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.
Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

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