Snickerdoodle Bundt Cake

We had such a fun family weekend! James and Loni went to the lake with some friends of theirs, so we got to keep Miss Brooklyn for the weekend. Her fun started with a pillow fight of sorts with her Aunt Lynne'



Every chance she got she would go outside with whoever happened to be headed that way. This little girl loves outside. Right now she had a grand time saying airplane and pointing everytime one went by...and when conditions are just right here in DFW we see a LOT of airplanes! Then she would kind of shrug and say "where'd it go?" I finally got her to saying airport after this happened several times.

Sunday we all headed to my aunt and uncle's house for a sort of mini-reunion. My mom, brother and sister-in-law all came to town for the weekend and off we all went. My cousin from Oregon and his wife and 7 month old baby Rita had come to town and everybody wanted to see them. Rita was a doll and had her first swim in a pool. Unfortunately I don't have a lot of pictures as I left the memory card from my camera at home on my desk - DOH!

Brooklyn had a BLAST in the pool! The photo above shows her Aunt Lynne' lifting her up while she's sitting in the floatey. "I'm jumping maw-maw" she'd call across the pool. So sweet! We even got her to jump off the side of the pool into my arms - of course while wearing a life jacket. She really is a bit of a daredevil.

For lunch we had wonderful brisket and pasta salad and so much more. I had been seeing recipes for snickerdoodle cakes around the internet, so printed off one of them. Sunday morning was busy running around, so my sister-in-law Michele made the cake for us to bring. I am here to tell you this cake was a huge hit! Of course when we showed up it was still warm from being pulled out of the oven, but the next morning I had a slice with my coffee and it was still delicious.

Snickerdoodle Bundt Cake
(adapted from Dozen Flours)


2 teaspoons cinnamon
1 cup 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 sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoons vanilla extract
1 cup sour cream, at room temperature

Preheat oven to 325F. Spray Bundt pan with Pam, then dust with sugar and cinnamon mixture. Save the remaining sugar and cinnamon mixture.

Sift together flour, baking powder, baking soda and salt. In a separate bowl, beat butter on medium speed for one full minute. Add sugar and mix until light and fluffy. Scrape the bowl and add the brown sugar, mixing until it 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. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top (mix up more sugar and cinnamon mixture if necessary).

Bake in preheated oven for 55-65 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 (Note: We let it cool for about 10 minutes, then inverted onto a serving platter and covered loosely with foil to transport to the lunch.

See more great recipes at the Tasty Tuesday Food Parade and Tempt My Tummy Tuesday!