Pumpkin Snickerdoodle Bundt® Cake
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Description
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.
Ingredients
- 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
Directions
- 1. 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.
- 2. Mix brown sugar and cinnamon together for the filling. Set aside.
- 3. Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
- 4. 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.
- 5. 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.
- 6. 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
serving: 1 Bundt(R) cake
calories: 388.5 kcal
carbohydrates: 66.1 g
protein: 5.5 g
saturated fat: 6.7 g
cholesterol: 81.3 mg
sodium: 315.4 mg
fiber: 2.2 g
sugar: 42.2 g
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