Sunday, November 14, 2010

Snickerdoodle Bundt Cake

This is my new go to recipe! I am a speech pathologist and it was Radiology Week (we do some tests in Radiology and they are always so helpful) so all us speechies were supposed to bake something to take to them. I have been "trying" to watch what I eat so I haven't done too much baking lately. If I was good at "portion control" I could bake more but I am only good at "losing control" when it comes to good food...especially baked goods! Anyways, I searched all my favorite blogs and found this recipe and I am so glad I did. It was delicious. As you will see by the lack of picture of the actual bundt cake the "dismount" from the bundt cake pan to the drying rack was a little bit of a disaster (blessing in disguise because I was able to sample more). I will explain ways to prevent that at the bottom of the post. Next time you need to bake something or just feel like splurging on some quality calories you will not be disappointed with this one!

Snickerdoodle Bundt Cake
Adapted from Dozen Flours

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 teaspoons vanilla extract
1 cup full-fat sour cream, at room temperature

1. Preheat oven to 325F. In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.
2.  Using a spray product like Pam with flour (I used shortening which was a disaster) generously spray a 9 inch Bundt pan, being careful to cover all the areas including the center tube. Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need 1/4 to 1/2 cup of the mixture. You want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture.
3. In a medium sized bowl sift together the flour, baking powder, baking soda and salt. Set aside
4. In a large bowl 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.
5. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at time, beating each for a full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
6. Spread half of the batter into the prepared bundt pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over the top of the batter. Spread the rest of the batter into the pan and sprinkle the remaining sugar mixture over the top.
7. Bake in the preheated oven for 55-65 minutes or until it passes the toothpick test (when inserted into the cake it comes out clean). Allow to cool for 15-20 minutes before inverting onto a wire rack to cool completely.

Suggestions/Things I learned:
- The recipe said to allow cake to cool for 10 minutes before inverting onto a wire rack. The pan was still pretty warm and I of course attempted to flip it anyways which didn't work out to say the least. Make sure the pan is not hot to touch and you have given it enough time to cool before inverting.
- I really don't know how Dozen Flours dusted the pan so great...mine looked nothing like hers (click the link to see her pictures...she is very talented). I would definitely not use shortening though and stick with Pam flour spray


No comments:

Post a Comment