Snickerdoodle Cake Recipe


3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup unsalted butter softened
2 cups granulated sugar
3 large eggs room temperature
1 teaspoon vanilla extract
1-1/4 cup buttermilk
8 tablespoons butter melted
1 cup sugar
1 teaspoon cinnamon
Preheat the oven to 325 degrees. Spray a muffin tin or 2 mini bundt pans with cooking spray. Set aside.
Shift together the flour, baking powder, salt, cinnamon and nutmeg in a small bowl and set aside.
Combine the butter with 2 cups of sugar in the bowl of a stand mixer fitted with the paddle attachment. Stir at medium speed for 2 to 3 minutes, or until combined and fluffy.
Stir in the eggs, one at a time, followed by the vanilla extract.
Scrape the sides of the bowl. Add half of the dry ingredients with half of the buttermilk. Stir well. Scrape the sides and add the remaining dry ingredient mixture and buttermilk. Stirring until combined.
Divide between the prepared pan and bake for 20-30 minutes (baking time will vary depending on which pan you decide to use). Test by sticking a toothpick into the center of the cake. Cake is done when the toothpick comes out clean.
Remove the cakes from the pan while they are hot. Brush with melted butter and roll in 1 cup of sugar mixed with 1 teaspoon of cinnamon.