©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Snickerdoodle mini bundt cakes

This was another cute little cake I wanted to try for our church's English Tea.

Snickerdoodle Mini Bundt Cakes

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon nutmeg (fresh please, not already ground)
1 cup butter, softened
2 cups sugar
5 eggs, room temperature
1 teaspoon vanilla
1-1/4 cup buttermilk

8 tablespoons butter, melted
1 cup sugar
1 teaspoon cinnamon

Preheat your oven to 325 degrees. Prepare your 2 mini bundt pans with cake release. Set aside.

Shit together the flour, baking powder, salt, and nutmeg. Set aside.

In your mixer cream 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 15-20 minutes. Use a cake tester or tooth pick to test for doneness.

When the cakes are done 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.

Allow the cakes to cool completely on a wire rack.

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