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Snickerdoodle Meets Bundt

tf snickerdoodleAnyone in the mood for a nice, warm snail dumpling? No? Me neither. But if you call it a snickerdoodle, I might change my mind.

 

According to Wikipedia (and you KNOW it’s true if an anonymous person took the time to post it there, right?), here’s the back story to the delectable snickerdoodle:

 

“The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word for “snail dumpling” (Schneckennudeln, or cinnamon-dusted sweet rolls). Similarly, one author states that β€œthe word ‘snicker’ may have come from a Dutch word ‘snekrad,’ or the German word ‘Schnecke,’ both describing a snail-like shape.” However, another author believes the name came from a New England tradition of fanciful, whimsical cookie names, and yet another cites a series of tall tales around a hero named Snickerdoodle from the early 1900s.”

 

And to all that, I say, “Who cares?” Let’s just make some! The thing is, I’ve got a mountain of studying to do before my April 15 retreat and can’t really stand in the kitchen all day rolling little dough balls and dipping them in sugar. Fortunately, I found this recipe from Dozen Flours

Snickerdoodle Bundt

  • 2 tsp cinnamon
  • 1 cup white sugar
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 3 eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1 cup full-fat sour cream, at room temperature

The first thing you do is to grease up your bundt pan very well. Instead of dipping little dough balls in butter and then sugar and cinnamon, we’re going to dip the bundt in sugar and cinnamon. Sort of.

In a small bowl, mix the sugar and cinnamon together until well mixed. It will look like you have way too much of this … and you do … but it will all work out in the end. Pour the mixture in your bundt pan …

… and swirl it around to coat.

Pour the excess back into your bowl and set aside.

In another bowl, blend the flour, baking powder, baking soda, and salt. Set aside.

Take your room-temperature butter and beat for two minutes. Add the white sugar and beat again until fluffy. You’ll want to scrape down the bowl a few times during this process. Add the brown sugar and do the same.

Doesn’t this look enticing?

I know what you’re thinking. You want to reach through your computer and stick your finger in that bowl, don’t you. Let’s talk that through. Computers have all those wires and pointy parts and hurty elements. I don’t think that would end well. Do you really have time to visit the ER today?

Here. I’ll do it for you …

OMW. It’s just as sweet and buttery as you thought it would be.

Back to work. One at a time — and beating well after each addition — add your eggs, and then the vanilla.

Next, add a little of the flour mixture, a little of the sour cream, a little of the flour mixture … you get the idea.

Make sure you scrape down the bowl now and then so it all gets incorporated. Here’s a picture of it UNincorporated:

I won’t lie to you. I invented a warning just so I had a reason to include this picture. Just because I liked it so.

Once it’s all blended up well, spoon half the batter into your bundt pan and top with half the remaining sugar.

Then scoop in the rest of the batter; smooth; and sprinkle with the rest of the sugar/cinnamon mixture.
Bake in a 325 degree oven for about an hour or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.


You should probably eat a piece quickly just to make sure it’s not disgusting (and it isn’t). While you’re eating, congratulate yourself for achieving snickerdoodleness without all that ridiculous dipping and rolling.

And in other news!

The sun shining through my bedroom curtains was stunningly beautiful yesterday. Wanna see?

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5 Comments on "Snickerdoodle Meets Bundt"

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Anita Scheftner
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Is that a P. Chef bundt pan?..been mulling that over in my mind..if it is do you like it? As it happens..I am going to a p. chef party today..lol…Thanks Shannon..:)

Jacque Entzminger
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I’ll bet that didn’t last long, Shannon. But I always put cream of tartar in my snickerdoodles. Isn’t that a necessary ingredient? My mouth is puckering just thinking about it.

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