Name: Pumpkin Snickerdoodle Bundt Cake
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Oil, or as needed - 1 teaspoon; White sugar - 3 tablespoons; Ground cinnamon - ½ teaspoon; Firmly packed dark brown sugar - ⅓ cup; Ground cinnamon - 1 ½ tablespoons; All-purpose flour - 2 ¼ cups; Baking powder - 1 teaspoon; Baking soda - ½ teaspoon; Cream of tartar - ½ teaspoon; Salt - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground nutmeg - ¼ teaspoon; White sugar - 1 ½ cups; Unsalted butter, softened - ½ cup; Eggs, at room temperature - 3 large; Pumpkin Puree - 1 cup; Vanilla extract - 1 ½ teaspoons; Plain Greek yogurt - ¼ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Snickerdoodle Bundt Cake

1. Oil, or as needed - 1 teaspoon

2. White sugar - 3 tablespoons

3. Ground cinnamon - ½ teaspoon

4. Firmly packed dark brown sugar - ⅓ cup

5. Ground cinnamon - 1 ½ tablespoons

6. All-purpose flour - 2 ¼ cups

7. Baking powder - 1 teaspoon

8. Baking soda - ½ teaspoon

9. Cream of tartar - ½ teaspoon

10. Salt - ½ teaspoon

11. Ground cinnamon - ½ teaspoon

12. Ground nutmeg - ¼ teaspoon

13. White sugar - 1 ½ cups

14. Unsalted butter, softened - ½ cup

15. Eggs, at room temperature - 3 large

16. Pumpkin Puree - 1 cup

17. Vanilla extract - 1 ½ teaspoons

18. Plain Greek yogurt - ¼ cup

How to cook deliciously - Pumpkin Snickerdoodle Bundt Cake

1. Stage

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. Stage

Mix brown sugar and cinnamon together for the filling. Set aside.

3. Stage

Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.

4. Stage

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. Stage

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. Stage

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.