We Lutherans love a good pot-luck. Or, so I’m told. Personally, most of what’s served in church basements can be pretty sub-par eats, at best. Obviously, the food is secondary. The pot-lock? Well…it’s more about the camaraderie, I’m certain; the closeness, the companionship…the reality you won’t have dishes to do after dinner!!
When I show up at the church pot-luck dinner, not only are the other diners happy for my companionship and closeness (come on, could that ever be in question?), they’re also very excited about this cake. It’s pretty much the only time I bake it. This time, though, I had invited a friend and her two daughters for dinner. Her husband had traveled pretty extensively during the month of February and the “single mom” syndrome was setting in. I figured she could use a home cooked meal that didn’t involve her stepping foot in the kitchen. This cake was dessert for my friend and her two daughters. I sent them home with full bellies and a to-go bag full of leftover cake. There were smiles all around.
I think one of my favorite things about this cake – aside from the fact the Snickerdoodle cookie is the center of many wonderful childhood memories – is the way the outside bakes into a crispy, sugary shell. Beyond that, the inside is soft and moist, with a swirl of more cinnamon sugar. One slice is all I’ll allow myself lest I completely lose my senses. True! Now go forth and bake. If you happen to swing through a good old-fashioned Lutheran pot-luck, I guarantee there will be some happy church ladies. Enjoy!
snickerdoodle bundt cake
2 tsp ground cinnamon
1 c white sugar (granulated)
Combine these ingredients in a small bowl, mix well and set aside.
2 1/2 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 c unsalted butter, at room temp
1 c white sugar
1 c light brown sugar
3 eggs, room temp
2 tsp vanilla extract
1 c sour cream, at room temp
Pre-heat oven to 325. Generously spray a 9″ bundt pan with non-stick cooking spray. Be particular about coating all the indentations in the pan, as well as the center tube. Dust the entire inside of the bundt pan with the sugar/cinnamon mixture. You’ll probably only need about 1/4 cup of sugar, but you’ll want to make sure the pan is evenly coated – including the center tube. Save the remaining mixture and set everything aside.
Sift together flour, baking powder, baking soda and salt. Set aside.
Beat just the butter for 1 minute on medium speed. Add the white sugar and mix for about another 3 minutes or until light and fluffy. Scrape down the bowl and the blade and add the brown sugar. Mix for about 2 minutes or until the batter looks light brown and uniform in color.
Add the eggs one at a time, beating each for 1 minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream, beating well.
Spread half the batter into the prepared pan. Sprinkle with 1/4 to 1/3 cup of the sugar/cinnamon mixture. Add remaining batter to the pan and sprinkle evenly with the remaining sugar/cinnamon mixture.
Bake for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting cake on to a wire rack to cool completely.