A while back, you might remember that Mary, the Food Librarian, made 30 bundts in 30 days to celebrate National Bundt Day. Actually, she has done this twice, so on her blog there are no fewer than 60 bundts (and probably a lot more since she is the queen of bundts). That means that anytime I want a bundt cake, I just turn to her since she has so many choices.
I needed something for Shabbat dinner for a good sized group of people, so a bundt cake is always a good choice. It is fairly easy to make, it feeds a lot of people and it actually tastes better the second day. I made this Snickerdoodle bundt on New Year's Eve and served it with sparkling apple cider sorbet. The apple and the cinnamon sugar were a really nice combination.
This cake was so good, I could have just kept eating it and eating it. The outside had a nice cinnamon sugar crunch, just like a Snickerdoodle cookie and the swirl was so yummy! It brought a nice sweetness and great flavor to the cake, which was rich and light at the same time. I made this cake parve (substituted margarine for butter and tofutti sour cream for the regular stuff) and it was still delicious. I can't even imagine how good it would be made with all dairy ingredients.
There are two slightly tricky parts to this cake. First, you really want to coat the whole pan well with cooking spray and then with the cinnamon sugar mixture. Make sure that you get it into all the nooks and crannies so that you get that crust on the outside of the cake. The second tricky part comes at the end. When you bake the cake, you cover the top with a cinnamon sugar mixture. Then, you have to turn the cake over, so the top with the mixture becomes the bottom. You must, must, must do this over the sink so that you don't end up with cinnamon and sugar all over the kitchen. Seriously, listen to me on this one. If you can master both these parts (and neither is hard, so don't worry), you will be rewarded with a bundt of deliciousness. Next time, I might put chocolate chips in the swirl. Mmmmmm....