Snickerdoodle Bundt Cake

What you'll need

Bakery Essentials™ Coarse Ceylon Cinnamon (02508911)

Granulated Sugar*

Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base (00435926)

Bakery Essentials™ Soybean Vegetable Oil (02505321)

Bakery Essentials™ Whole Eggs*

Water

Bakery Essentials™ No Stick Pan Coating (02498154)

Plugrá® European Style Unsalted Butter (01046334)

Directions

WORKING METHOD

Mix 12oz granulated sugar and 0.5oz cinnamon together and reserve. Mix cake batter according to manufacturer’s instructions. Remove ¼ of the batter from the bowl. For every pound of batter, mix in 0.5oz cinnamon. Treat an 8-inch bundt pan with pan spray. Layer in 12oz vanilla cake batter, smoothing it into a layer, gently pipe in 3oz cinnamon batter followed by 6oz vanilla, then 3oz cinnamon, and finally 6oz vanilla. Bake at 350 ͦF until golden brown and cake springs back lightly when touched. Let cool 5 minutes and then invert. Brush liberally with melted butter and sprinkle heavily with prepared cinnamon and sugar.

Additional Info

* Please reach out to Dawn Sales Representative for item number.

Vanilla Cake, Cinnamon, Granulated Sugar, Butter, Bundt

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Snickerdoodle Bundt Cake

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