Snickerdoodle Bundt Cake & Snickerdoodle Scones

Whoa... I am BEHIND on posts! I made these recipes weeks ago and am just now getting around to posting them. It has nothing to do with the food. I promise you they were delicious. But for some reason I have a huge pile up of posts in my draft folder. I need to get on top of it! :)

I love snickerdoodles. They are such delicious little cookies. I tried Snickerdoodle Blondies and fell in love with them. Julia from Dozen Flours posted a comment on the blondies telling me that she had also made a cake. Then I saw it on Ingrid's blog (3 B's) and knew I had to give it a shot.

It was a HUGE success! Such a simple looking cake, but it packs a big flavor punch. It was so good plain, but I bet it would be great warm with a big scoop of vanilla ice cream. YUM! Writing this post is making me want to whip up another bundt cake right now!

Also, I figured since I am so behind on posts, I would double up and have a snickerdoodle party! We all know I love scones and these were great! I loved the addition of cinnamon chips, but they would be great without them, too. I know those chips are a pain to find!

Enjoy!

Snickerdoodle Bundt Cake

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 teaspoon vanilla extract

1 cup full-fat sour cream, at room temperature

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,generously spray a 9 inch Bundt pan, being careful to cover all the nooks and cranies, as well as the center tube. (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. 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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Snickerdoodle Scones

Craving Comfort

1/2 cup sour cream
1/2 teaspoon baking soda
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter
1 egg
2 teaspoons cinnamon
1/2 cup cinnamon chips. (optional)
additional cinnamon sugar

Preheat oven to 350º.

Spray baking sheet with cooking spray.

Combine sour cream and baking soda in a small bowl. Set aside.

Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.

Cut in butter until mixture resembles fine breadcrumbs.

Combine egg with sour cream mixture. Add cinnamon.

Gently stir into flour mixture until moist.

Place on baking sheet and pat into a 3/4 inch thick circle.

Cut into 8 wedge shaped pieces. Move slightly so they are not touching.

Dust with cinnamon-sugar.

Bake 15 to 20 minutes or until golden brown.

Drizzle with glaze:

2 cups powdered sugar

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

Water/Milk to thin to desired consistency