Snickerdoodle Bundt Cake

I love coffee cakes and this recipe is my beloved family favorite. Some people tell me it tastes like a snickerdoodle, others say it's the best coffee cake they ever tasted. this cake needs no frosting, there is a crispy sugary shell that forms on top with a moist cake and cinnamon struesal center .(see my photos, i've tried to capture the inside and out) traditional bundt cakes serve 12 but you can serve 18 with this one just cut the slices a little thinner..... But you might want a huge piece after your house smells like a gigantic snickerdoodle cookie while it's baking!!

Steps

Preheat oven to 325f.

In a small bowl , combine 1 cup of sugar and 2 teaspoons of cinnamon.

Mix together really well and set aside.

Generously spray a 9 inch bundt pan , being careful to cover all the nooks and cranies , as well as the center tube.

Gently dust the entire inside of the pan with the sugar and cinnamon mixture.

You should only need about 1 / 4 to 1 / 2 cup of sugar , but you want to try and evenly coat the inside surface of the pan , including the tube.

Save the remaining sugar and cinnamon mixture and set everything aside.

Sift together the flour , baking powder , baking soda and salt.

Set aside.

Beat just the butter on medium speed for one full minute.

Add the white sugar and mix for 3 minutes , until light and fluffy.

Scrape down the bowl and blade and add the brown sugar.

Mix for 2 minutes until the mixture 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 al.

Ingredients

ground cinnamon, white sugar, all-purpose flour, baking powder, baking soda, kosher salt, unsalted butter, light brown sugar, eggs, vanilla extract, sour cream