Pumpkin Snickerdoodle Bundt Cake recipe

Name: Pumpkin Snickerdoodle Bundt Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 1 teaspoon baking powder; 3 tablespoons white sugar; 1 cup pumpkin puree; 1 teaspoon oil, or as needed; 3 large eggs, at room temperature; 1.5 teaspoons vanilla extract; 0.5 teaspoon baking soda; 0.5 teaspoon ground cinnamon; 0.5 teaspoon salt; 0.5 cup unsalted butter, softened; 2.25 cups all-purpose flour; 1.5 cups white sugar; 0.25 teaspoon ground nutmeg; 0.5 teaspoon cream of tartar; 1.5 tablespoons ground cinnamon; 0.25 cup plain Greek yogurt; 0.33333334326744 cup firmly packed dark brown sugar

Recipe Instructions

Step 1

Mix brown sugar and cinnamon together for the filling. Set aside.

Step 2

Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.