Snickerdoodle Bundt Cake

mycakeschool.com

The Murm

2 sticks unsalted butter, softened (226g)

2 cups sugar (400g)

3 large room temperature eggs (place the eggs in a bowl of warm water for 5 minutes if in a hurry)

3 cups cake flour- if you do not have cake flour see substitution below (342g)

1 ½ teaspoons baking powder (7g)

½ teaspoon baking soda (3g)

½ teaspoon salt (3g)

1 cup sour cream (242g)

¼ cup vegetable oil (54g) (we use canola oil)

⅓ cup milk (80g)

2 teaspoons vanilla extract (8g)

subheading: FOR THE CINNAMON SWIRL:

½ cup (108g) light brown sugar, packed

1 teaspoon (2g) cinnamon

subheading: EASY VANILLA GLAZE:

2 cups (230g) Confectioners Sugar (see notes)

3 to 4 Tablespoons milk (45 to 60g) Add more if needed for the consistency you like

Pinch of salt (Approximately ¼ teaspoon)

1 teaspoon Vanilla extract (4g)

Directions at mycakeschool.com

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