Snickerdoodle Cake

Snickerdoodle Cake - made September 28, 2021 from One Sweet Appetite 

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon nutmeg

1 cup butter, softened

2 cups granulated sugar

5 eggs, room temperature

1 teaspoon vanilla

1 1/4 cups buttermilk

Coating

8 tablespoons butter, melted

1 cup granulated sugar

1 teaspoon cinnamon

1. Preheat your oven to 325 degrees. Spray a muffin tin or 2 mini bundt pans with cooking spray. Set aside.
2. Shift together the flour, baking powder, salt, and nutmeg. Set aside.
3. Whisk together 2 cups of sugar and butter until light and fluffy. Add the eggs, one at a time, followed by the vanilla. Add the dry ingredients alternating with the buttermilk. Mix until fully incorporated. Divide between your prepared pan and cook for 20-30 minutes (baking time will vary depending on which pan you decide to use).
4. Remove the cakes from the pan while they are hot. Brush with butter and roll in 1 cup of sugar mixed with 1 teaspoon of cinnamon.

I love bundtlette pans. They're a pain in both butt cheeks to clean so I don't tend to bake with them often but I still love the look, as long as you can get them out of the pan cavities intact.

I used two different ones from Nordic Ware, both made in the USA, which is why I like buying Nordic Ware products. They're always high quality and last forever.

The only thing I was fussed about with this recipe is you can see the holes in the design of the baked cakes. That wasn't from beating too much air in the cake batter (although I guess it could have been) but partly from the cooking spray and flour I liberally used in the bundtlette cavities to ensure the cakes would come out intact. Those pesky bubbles then show up in the finished cakes. But you can't not oil and flour the cake cavities or the cakes might not come out without breaking apart. A First World conundrum, indeed.

I'll live with the air holes though so (most of) the cakes can come out with the design they were intended to have.

The snickerdoodle name of the cake comes because after the cakes are baked, you brush them with melted butter then coat them in cinnamon sugar. Yum.

This is the kind of cake you want to serve immediately or very shortly after coating them while the cinnamon sugar hasn't absorbed into the moisture of the cake. For the most part, I liked this cake. I'm not a fan of nutmeg though and that flavor came through in the cake. Next time, I might just omit the nutmeg and substitute more cinnamon instead.