Snickerdoodle Bundt Cake adapted from Let's Dish Ingredients 2 teaspoons ground cinnamon 1 cup white sugar 2 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 1 cup white sugar 1 cup light brown sugar 3 eggs, at room temperature 2 teaspoon vanilla 1 cup sour cream Directions In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon; mix well. Preheat oven to 325 degrees. Generously spray a 9-inch Bundt pan with cooking spray, being careful to cover all the entire pan, as well as the center tube. Gently dust the entire inside of the pan with about 1/3 cup of the cinnamon and sugar mixture, set the rest aside. Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for about a minute. Add the white sugar and mix for about 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture is light brown and uniform in color. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Sprinkle with 1/2 of the remaining cinnamon sugar mixture Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 or more minutes before removing from pan. Enjoy!