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Welcome to the delightful world of baking where we combine the beloved flavors of a classic cookie into a moist and decadent Snickerdoodle Bundt Cake. This recipe is a perfect tribute to the traditional snickerdoodle cookie, known for its soft, chewy texture and the tantalizing flavor of cinnamon and sugar. Imagine all that cookie goodness transformed into a luscious cake form that is perfect for any occasion, whether it’s a cozy family gathering, a festive celebration, or simply a treat for yourself.

Snickerdoodle Bundt Cake

Indulge in the sweet, buttery flavors of a classic cookie with our Snickerdoodle Bundt Cake recipe! This moist and fluffy cake captures the essence of snickerdoodle cookies, featuring a delightful swirl of cinnamon and sugar. Perfect for family gatherings or a cozy treat at home, this cake is easy to make and packed with nostalgia. Get ready to impress everyone with your baking skills! #SnickerdoodleCake #Baking #Dessert #Yummy #BundtCake #Recipe #Homemade #SweetTreats
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Ingredients
  

2 ½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

¾ cup brown sugar, packed

4 large eggs

2 teaspoons vanilla extract

1 cup buttermilk

½ cup granulated sugar (for cinnamon-sugar topping)

2 teaspoons ground cinnamon (for cinnamon-sugar topping)

Instructions
 

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

    Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.

      Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy (about 3-5 minutes).

        Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.

          Combine Wet and Dry Ingredients: Reduce the mixer speed to low and alternate adding the dry ingredient mixture and buttermilk into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

            Prepare Cinnamon-Sugar Mixture: In a small bowl, combine the ½ cup granulated sugar and 2 teaspoons of cinnamon.

              Layer the Batter: Pour half of the batter into the prepared Bundt pan. Sprinkle a generous layer of the cinnamon-sugar mixture over the batter. Pour the remaining batter into the pan.

                Add More Cinnamon-Sugar: Add another layer of cinnamon-sugar mixture on top of the final batter layer.

                  Swirl the Cinnamon: Use a knife to gently swirl the cinnamon-sugar mixture into the batter for a marbled effect.

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

                      Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

                        Serve and Enjoy: Dust the cooled cake with powdered sugar if desired, slice, and relish this delectable Snickerdoodle Bundt Cake with a cup of coffee or tea!

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