Pumpkin Snickerdoodle Bundt® Cake

A pumpkin-y, cake-y take on the classic snickerdoodle. This cake has a slightly crisp exterior, a soft pumpkin-y interior, and a swirl of brown sugar and cinnamon running throughout. It takes a bit of time and finesse to assemble, but it's worth the extra effort.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 389 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 ¼ cups all-purpose flour
• 1 ½ cups white sugar
• ¼ teaspoon ground nutmeg
• 1 ½ teaspoons vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon cream of tartar
• 3 tablespoons white sugar
• 1 cup pumpkin puree
• ½ cup unsalted butter, softened
• 1 ½ tablespoons ground cinnamon
• 1 teaspoon oil, or as needed
• 3 large eggs, at room temperature
• ¼ cup plain Greek yogurt
• ⅓ cup firmly packed dark brown sugar

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 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.