Pumpkin Snickerdoodle Snack Cake Food

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PUMPKIN SNICKERDOODLE BUNDT® CAKE



Pumpkin Snickerdoodle Bundt® Cake image

A pumpkin-y, cake-y take on the classic snickerdoodle. This cake has a slightly crisp exterior, a soft pumpkin-y interior, and a swirl of brown sugar and cinnamon running throughout. It takes a bit of time and finesse to assemble, but it's worth the extra effort.

Provided by Kim

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h10m

Yield 10

Number Of Ingredients 18

1 teaspoon oil, or as needed
3 tablespoons white sugar
½ teaspoon ground cinnamon
⅓ cup firmly packed dark brown sugar
1 ½ tablespoons ground cinnamon
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups white sugar
½ cup unsalted butter, softened
3 large eggs, at room temperature
1 cup pumpkin puree
1 ½ teaspoons vanilla extract
¼ cup plain Greek yogurt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside.
  • Mix brown sugar and cinnamon together for the filling. Set aside.
  • Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
  • Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined.
  • Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered.
  • Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 66.1 g, Cholesterol 81.3 mg, Fat 12 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 6.7 g, Sodium 315.4 mg, Sugar 42.2 g

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