My husband and I have tried several coffee cake-ish recipes and always feel that something is missing. I recently stumbled across a recipe for a Snickerdoodle Bundt Cake and it is seriously so good. The sour cream in the recipe keeps the cake incredibly moist and it's got just the right amount of cinnamon mixture. This cake is best served straight out of the oven with a cold glass of milk. Since the cinnamon-sugar filling tends to harden when cooled, I microwave the leftovers and that seems to soften it up a bit.
2 tsp. ground cinnamon
1 c. white sugar
2 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
1 c. sugar
1 c. brown sugar
3 eggs, at room temperature
2 tsp. vanilla
1 c. full-fat sour cream, at room temperature
1. In a small bowl, combine 1 c. sugar and 2 t. cinnamon. Mix well.
2. Generously grease the inside of your bundt pan with shortening, or spray heavily with cooking spray.
3. Dust the entire inside of your pan with the cinnamon-sugar mixture. Be sure you get inside all the little nooks. Set aside the leftovers to use in the middle of the cake.
4. In a mixing bowl combine the flour, baking powder, baking soda and salt. Set the mixture aside for later.
5. In a stand mixer or using hand held beaters beat the softened butter on medium speed for 1 minute.
6. Add the white sugar and mix for 3 minutes.
7. Scrape the sides of the bowl with a rubber spatula and add the brown sugar. Mix for 2 minutes.
8. Add the eggs one at a time, mixing for a full minute after each one.
9. Stir in the vanilla.
10. Grab your dry mixture and add it alternately with the sour cream. When both sour cream and all of the dry mixture are added continue to mix for 2 minutes.
11. Spread 1/2 the batter into your pan. Pour the leftover cinnamon and sugar over the top. Spread the rest of your batter over the top.
12. Bake at 325 degrees for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.
13. Cool for 10 minutes, then invert onto a wire rack to cool completely.
*Recipe courtesy of http://jamiecooksitup.blogspot.com/2010/05/snickerdoodle-bundt-cake.html
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