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Pumpkin Snickerdoodle Bundt Cake
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Irresistible pumpkin Bundt cake with a cinnamon sugar swirl, reminiscent of snickerdoodle cookies.
Ingredients:
  • 1 teaspoon oil, or as needed
  • 3 tablespoons white sugar
  • 0.5 teaspoon ground cinnamon
  • 0.33333334326744 cup firmly packed dark brown sugar
  • 1.5 tablespoons ground cinnamon
  • 2.25 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon cream of tartar
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground nutmeg
  • 1.5 cups white sugar
  • 0.5 cup unsalted butter, softened
  • 3 large eggs, at room temperature
  • 1 cup pumpkin puree
  • 1.5 teaspoons vanilla extract
  • 0.25 cup plain Greek yogurt
Instructions:
  • Preheat your oven to 350°F (175°C) and grease a 10-cup fluted tube pan (such as Bundt) with oil. Combine sugar and cinnamon, then sprinkle evenly in the pan to coat sides and center. Set aside.
  • Combine the brown sugar and cinnamon for the filling and set it aside.
  • Combine flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl, ensuring all ingredients are evenly mixed.
  • In a large bowl, whip sugar and butter until fluffy. Then, beat in eggs one at a time. Stir in pumpkin puree and vanilla extract until fully mixed. Add half of the flour mixture and blend until just combined. Fold in Greek yogurt, then add the rest of the flour mixture and mix gently.
  • Layer 1/3 of the batter in the pan, spread evenly. Sprinkle half of the filling on top. Repeat layers, then add the last 1/3 of the batter. Gently smooth over the filling to fully cover it.
  • Bake until a toothpick inserted in the center comes out with a few moist crumbs, around 45 to 50 minutes. Let it cool in the pan for 10 minutes, then gently loosen the edges with a butter knife and invert the cake onto a wire rack to cool completely.

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