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

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.