Tuesday, April 5, 2011

Snickerdoodle Bundt Cake

Let me just start off this post by thanking my wonderful and thoughtful husband, Andy, for giving me a Kitchen Aid mixer for Christmas about 12 years ago.  Next let me say that Jennafer, my beautiful and dear sister, I hope that the person you bought my Kitchen Aid mixer for at my pre-moving garage sale is really loving it.  Yes, you got it.  I sold my mixer in my garage sale because not one time in 12 years had I ever used it.  Insert boo hoo crying right here!

So, I saw this recipe in November on this wonderful cooking blog "Taste and See" and I have been wanting to make it ever since and I decided that today was the day.  Why?  I have no idea.


What you will need to do: 

READ THE DIRECTIONS THOROUGHLY!!!!  For example, it calls for the unsalted butter, the 3 eggs and the sour cream to be at room temperature when you use them.  Oops.  You will also need a sifter.  That (and a Kitchen Aid mixer) should be a staple in a kitchen, but clearly I am a staple dummy and I also did not have a sifter.  Oops again.

Preheat your oven to 325.


What you will need:

9 inch bundt pan
Pam spray with flour
Advil and Icy Hot if you have to use a hand mixer like I did (what a painful disaster)
2 teaspoon ground cinnamon
1 cup white sugar (I just assumed this was "regular" sugar)
2 1/2 cups flour (I added some extra flour because of altitude...why not?)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt (I just used "regular" salt here, too)
1 cup unsalted butter, AT ROOM TEMPERATURE
1 (more) cup of white sugar
1 cup light brown sugar
3 eggs, AT ROOM TEMPERATURE
2 teaspoons vanilla extract
1 cup full fat sour cream, AT ROOM TEMPERATURE

Here you go:

1.  Mix together 2 teaspoons cinnamon with 1 cup sugar and set aside.
2.  Spray the pan GENEROUSLY with Pam and then coat thoroughly with the cinnamon sugar mixture (you will only use up to half of the sugar mixture).  Set the remaining mixture aside.
3.  In a medium bowl SIFT together flour, baking powder, baking soda and salt.  Set aside.
4.  In a large bowl, beat just the ROOM TEMPERATURE butter on medium speed for ONE FULL MINUTE.
5.  Add the sugar and beat for THREE MINUTES until light and fluffy.
6.  Add the brown sugar and beat for TWO MINUTES until mixture looks light brown and uniform in color (or until your arm totally gives out and you want to call 9-1-1).
7.  Add eggs ONE AT A TIME and beat each for ONE FULL MINUTE.
8.  Stir in vanilla (be sure not to spill the vanilla into the batter like I did).
9.  Alternately mix in the flour mixture and the sour cream and BEAT WELL.
10. Spread half of the mixture into the prepared bundt pan.
11. Sprinkle 1/4 cup of the sugar mixture over batter.
12. Spread the rest of the batter into the pan and sprinkle with remaining sugar.
13. Bake for 55-65 minutes or until it passes the toothpick test.
14. Let cool for 15-20 minutes before dumping it onto a wire rack.

So, my cake is still in the oven.  I don't know if it turned out.  I don't know if it will even taste good.  The batter I licked from the spatula was totally worth the ten plus minutes of hand mixing.  It was the best tasting batter in the world.  I also don't know if my sorry attempt at high altitude adjusting will work.  We'll see.  I cannot wait to try the cake, though.  My expectations are very high!

2 comments:

JustJess said...

Hi Jamie Jo, I've been reading your blog for a while. I am a little tickled that this recipe comes directly after the healthy snack post. Too funny! Looks delicious!

Leslie Kirk said...

This seriously sounds DELICIOUS!