Ingredients
Scale
For the cake:
- 3 cups (375g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups (3 sticks / 340g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- ¾ cup (150g) packed light brown sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup (240ml) sour cream or plain Greek yogurt
For the cinnamon-sugar swirl:
- ¼ cup (50g) granulated sugar
- 1 tbsp ground cinnamon
For the vanilla glaze:
- 1½ cups (180g) powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan.
- Make batter: In a bowl, whisk flour, baking powder, baking soda, and salt.
In a stand mixer, beat butter, granulated sugar, and brown sugar until light and fluffy (~4 min). Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and sour cream, beginning and ending with flour. Mix until just combined. - Make swirl: Mix cinnamon and sugar in a small bowl.
- Assemble: Pour half the batter into pan. Sprinkle evenly with cinnamon-sugar mixture. Top with remaining batter. Use a knife to gently swirl once or twice (don’t overmix).
- Bake 50–60 minutes, until a toothpick comes out clean and edges pull away from pan.
- Cool in pan 15 minutes, then invert onto wire rack to cool completely.
- Glaze: Whisk powdered sugar, milk, vanilla, and salt until smooth. Drizzle over cooled cake.
💡 Tip: For extra snickerdoodle flair, sprinkle the top with cinnamon sugar before glazing!
Prep Time & Nutrition (per slice, serves 12):
Prep Time: 20 min | Cook Time: 55 min | Total Time: 1 hr 15 min
Servings: 12 | Calories: 380 | Net Carbs: 48g | Fats: 22g | Protein: 5g
Servings: 12 | Calories: 380 | Net Carbs: 48g | Fats: 22g | Protein: 5g