Snickerdoodle Bundt Cake is moist, sweet and every bite has a crunch of sugary crust. I mean, what could be more beautiful?
Ah, yes…I know.
A bride!
Joanne from Eats Well With Others is getting married in less than a month and we’re throwing her a surprise virtual bridal shower. Now, I just wish we all lived closer so we could taste all these wonderful recipes! Ah, well…that just means we’ll have to make them and get a taste for ourselves. Trust me, it’s all worth every effort, especially for this cake.
It’s SO good.
Here’s what everyone brought to Joanne’s bridal shower! Be sure to check out all of these amazing recipes:
You can also follow the #eatswellbridalshower hashtag on social media to see more!
So, back to this bundt cake. It’s made with whole grains and I even substituted some of the sugar for date paste. The date paste gives the cake a denser texture and richer flavor. Then, you get crunchy cinnamon sugar crust on all sides of the cake. And when you think you’re done with the crunchy sugary goodness, you reach the middle surprise cinnamon sugar.
It’s basically the most delicious bundt cake I’ve ever eaten. You just can’t go wrong turning a snickerdoodle into a cake. Am I right?
Well, you can’t go wrong until this happens…
My toddler couldn’t wait for a bite, so he took a handful mid-photo shoot. Ah, well. Handfuls of Snickerdoodle Bundt Cake all around!
Congratulations Joanne! We’re so excited for you!
Snickerdoodle Bundt Cake
Ingredients
Method
- Preheat the oven to 325°F. Spray a bundt pan with baking spray.
- Combine the cinnamon and sugar and sprinkle the bundt pan until completely covered. Save the remaining cinnamon sugar for later.
- Meanwhile, combine the flour, baking powder, baking soda and salt together.
- In another bowl, beat the butter until creamy. Then beat in the date paste and brown sugar.
- Beat in the eggs one at a time, beating well between. Beat in the vanilla extract.
- Beat in the flour mixture alternately with the greek yogurt until well combined.
- Spread half of the batter into the prepared pan. Sprinkle the remaining cinnamon sugar on the batter and top with the remaining batter.
- Bake for 55-65 minutes or until a cake tester comes out clean. Allow the cake to cool for 10 minutes before inverting on a cooling rack to cool completely.
