I nearly missed the deadline, baking this month’s pound cake on September 28th. I just lacked inspiration as I poured over recipes.
Lime, Key Lime, Lemon Curd, Orange and Orange Dreamsicle all sounded appetizing, but I’ve already baked a Lemon Lime and a Lemonade cake so another citrus cake seemed too similar. The Condensed Milk cake looked delicious, but it turns out to just be a plain cake (maybe even store bought) with condensed milk poured over it. That sounds like cheating. And Cranberry Orange really should wait until November.
Finally I settled on Snickerdoodle…cinnamon always reminds me of fall and the cooler temperatures the last week of September put me in the mood for the taste of fall.
Snickerdoodle turned out to be a good choice. The sugary crust makes a delicious cake that can be served as a breakfast treat as well as a dessert, and what could be better than an excuse to eat dessert at breakfast!
2 teaspoons ground cinnamon
2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsalted butter, at room temperature
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature
Preheat oven to 325º.
In a small bowl, thoroughly mix 1 cup white sugar and 2 Tablespoons of cinnamon and set aside.
Spray bundt pan with baking spray with flour (don’t forget to spray the tube) and then dust the entire pan with the sugar cinnamon mix. This will only take about 1/3 of the mixture. Make sure you set aside the remaining sugar mixture for use later.
Sift together flour, baking soda, baking powder, and salt and set aside.
Beat the butter on medium speed for one minute.
Add one cup of white sugar and beat for three minutes, until light and fluffy.
Add one cup of light brown sugar and beat for another two minutes.
Then add eggs one at a time, beating each for one minute.
Stir in vanilla.
Add 1/3 of flour mixture, then 1/2 cup sour cream, then 1/3 of flour, the remaining sour cream, then the remaining flour, beating after each addition.
Spread 1/2 of the batter in the prepared pan and then top with 1/4 to 1/3 cup of the sugar cinnamon mixture. Add the remaining batter and sprinkle any remaining sugar cinnamon mixture over the top.
Bake for 55-65 minutes or until wooden pick inserted comes out clean. Allow to cool 10 minutes before inverting on a wire rack to cool completely.
This recipe comes from Dozen Flours, and the one change I’ll make next time is to add another layer of cinnamon…add 1/3 of batter, sugar cinnamon layer, 1/3 of batter, sugar cinnamon layer, the remaining batter and then top with the remaining sugar and cinnamon. If additional sugar cinnamon is needed, 1/4 cup sugar can be mixed with 1/2 teaspoon cinnamon.
The Snickerdoodle Pound Cake is a perfect addition to a brunch menu.