Pumpkin Snickerdoodle Bundt Cake
Description
This pumpkin Bundt cake with a cinnamon sugar filling is a delicious reinvention of snickerdoodle cookies.
Ingredients
•
1 teaspoon oil, or as needed
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3 tablespoons white sugar
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1/2 teaspoon ground cinnamon
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1/3 cup firmly packed dark brown sugar
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1 1/2 tablespoons ground cinnamon
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2 1/4 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon cream of tartar
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 1/2 cups white sugar
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1/2 cup unsalted butter, softened
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3 large eggs, at room temperature
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1 cup pumpkin puree
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1 1/2 teaspoons vanilla extract
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1/4 cup plain Greek yogurt
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside.
2
Mix brown sugar and cinnamon together for the filling. Set aside.
3
Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
4
Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined.
5
Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered.
6
Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.