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Caramel Snickerdoodle Bundt Cake
Crisp on the outside and incredibly tender within, this bundt cake captures everything you love about a classic snickerdoodle cookie. A coating of cinnamon and sugar lines the pan, creating a sweet, crackly crust as it bakes. Sour cream keeps the interior crumb rich and moist for days. You'll finish the whole thing with a quick homemade drizzle made from melted caramels and evaporated milk for a glossy, buttery topping. It's a guaranteed crowd-pleaser that'll make your kitchen smell amazing.
Ingredients
- 1 ¾ cups plus 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 can (5 oz) evaporated milk
- 1 cup sour cream
- ½ cup butter, melted
- 1 teaspoon vanilla
- 2 eggs, beaten
- 10 caramels, unwrapped
Instructions
- 1Preheat the oven to 350°F and grease a 12-cup fluted tube cake pan with shortening. Combine 2 tablespoons of the sugar and 1 teaspoon of the cinnamon in a small bowl.
- 2Sprinkle the cinnamon-sugar mixture inside the greased pan, rotating it to coat the surface evenly. Tap out and discard any excess. This creates a sweet, crisp crust on the outside of the baked cake.
- 3Whisk the remaining 1 ¾ cups of sugar, the remaining 1 teaspoon of cinnamon, the flour, baking soda, and salt together in a large bowl. Set aside 1 tablespoon of the evaporated milk to use later for the topping.
- 4Add the rest of the evaporated milk, sour cream, melted butter, vanilla, and beaten eggs to the dry ingredients. Stir until the batter is completely smooth, then pour it into the prepared pan. Don't overmix the batter once the wet ingredients hit the flour, or the cake will turn out dense.
- 5Bake for 40 to 50 minutes, checking for doneness with a toothpick inserted into the center. Let the cake rest in the pan for 30 minutes before turning it out onto a wire rack to cool completely for about 1 hour. Resting in the pan allows the delicate crumb to set so it doesn't break apart when flipped.
- 6Place the unwrapped caramels and the reserved 1 tablespoon of evaporated milk in a small microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 30 seconds until smooth, then drizzle the warm caramel over the cooled cake.
Notes
- Variation: To make cupcakes, line 24 standard muffin cups with paper liners. Divide the batter evenly and bake at 350°F for 20 to 25 minutes. Let cool on a wire rack for 30 minutes.
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make ahead: You can bake the cake a day in advance. Wait to add the caramel drizzle until just before serving so it stays glossy.