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Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake is moist, sweet and every bite has a crunch of sugary crust. It's made with whole grains and date paste for a denser texture and richer flavor, with a crunchy cinnamon sugar crust and a surprise cinnamon sugar middle.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons ground cinnamon
  • 1 cup pure cane sugar
  • 2 1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup unsalted butter at room temperature
  • 1 cup date paste
  • 1 cup light brown sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 cup non-fat greek yogurt

Method
 

  1. Preheat the oven to 325°F. Spray a bundt pan with baking spray.
  2. Combine the cinnamon and sugar and sprinkle the bundt pan until completely covered. Save the remaining cinnamon sugar for later.
  3. Meanwhile, combine the flour, baking powder, baking soda and salt together.
  4. In another bowl, beat the butter until creamy. Then beat in the date paste and brown sugar.
  5. Beat in the eggs one at a time, beating well between. Beat in the vanilla extract.
  6. Beat in the flour mixture alternately with the greek yogurt until well combined.
  7. Spread half of the batter into the prepared pan. Sprinkle the remaining cinnamon sugar on the batter and top with the remaining batter.
  8. 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.

Notes

The date paste gives the cake a denser texture and richer flavor. You can also follow the #eatswellbridalshower hashtag on social media to see more recipes from the bridal shower.