Why, yes. Yes, it is. So much so, I had to share it - and point you in the direction of a couple of talented bakers at the same time. The temptation will be overwhelming!
Snickerdoodle Bundt Cake
Recipe Courtesy: Dozen Flours and My Baking Addiction
2 tsp ground cinnamon
1 c white sugar (granulated)
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. Everything about this cake is phenomenally spectacular. But my favorite part? My favorite part was this:
The baked sugar/cinnamon mixture formed this beautiful, crisp shell around the cake which was slightly thicker at the bottom edge. It perfectly framed the moist, dewy inside, and left a delicious little something for dunking at the end. After you've finished salivating on your keyboard, click over to Tasty Tuesday to see what else is cooking.