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The origins of snickerdoodles can be traced back to the early 19th century, with roots in New England and a name that may come from the German word "schnecken," meaning "snail" or "twist." These cookies are characterized by their unique combination of cinnamon and sugar, which is rolled into the dough before baking, providing a sweet and spicy flavor that many have come to adore. The Snickerdoodle Bundt Cake takes these classic cookie flavors and transforms them into a moist and inviting cake, making it an ideal centerpiece for various occasions.

Snickerdoodle Bundt Cake

A delightful twist on a classic dish.
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Ingredients
  

2 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon ground cinnamon, divided

½ teaspoon nutmeg

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup buttermilk

1 cup cinnamon sugar (1/2 cup sugar mixed with 1 tablespoon cinnamon for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ½ tablespoon cinnamon, and nutmeg. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).

        Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the flour mixture, mixing just until combined.

            Pour half of the cake batter into the prepared Bundt pan. Sprinkle with half of the cinnamon sugar mixture. Pour the remaining batter on top and swirl in the rest of the cinnamon sugar gently with a knife to create a marbled effect.

              Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.

                Allow the cake to cool in the pan for 15-20 minutes, then invert onto a serving platter to cool completely.

                  Optional: Drizzle with a simple glaze made of powdered sugar and milk for added sweetness and decoration.

                    Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12-14