Snickerdoodle Bundt Cake

 

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Isn’t it wonderful how recipes get passed around?  I love collecting them.  I associate people and events with the recipes I gather.  This recipe is very special because it is from a good friend of mine.

My friend is learning to cook and become more self-sufficient.  She says that she lives on pasta and tuna sandwiches because they are the only thing she knows how to cook.  Nothing wrong with that!

She invited us over for dinner and made a wonderful pasta dish full of tender shrimp and crisp vegetables.  For dessert, she served this cake.  Everything was delicious!

The recipe card was titled “Lynn’s Good Cake”.  My friend says that she has no idea who Lynn is, but the cake IS good.  So, Lynn.  If this is your cake, THANK YOU for sharing your recipe us!

The original recipe called for sour cream, but I didn’t have any at the time.  I substituted plain nonfat greek yogurt instead and I think it turned out great.  The honey flavored yogurt would be good, too!

Snickerdoodle Bundt Cake

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  • 1/2 cup sugar
  • 1 Tbsp cinnamon
  • 1 box yellow cake mix
  • 1 small box instant vanilla pudding
  • 1/2 c. oil (I used olive)
  • 4 eggs
  • 1 cup greek yogurt
  • 1 tsp vanilla
  1. Preheat oven to 350°F.  In a small bowl, combine the sugar and cinnamon.  Lightly spray the bundt cake pan with cooking spray, then coat with cinnamon-sugar.  You should use at least 1/3 cup to coat the pan.  Make sure every nook and cranny is coated or the cake won’t release properly after cooking.  Set the rest aside.
  2. In a large bowl, combine oil, eggs, yogurt and vanilla.  Stir in the yellow cake mix and vanilla pudding.  Stir well until no lumps remain.  The batter should be fairly thick.
  3. Spread half the batter into the prepared pan.  I found that using a 1-1/2 oz. scoop worked well to dish the batter into the pan.  Sprinkle a couple Tbsp of the cinnamon sugar on top.
  4. Spread the rest of the batter on top of the cinnamon sugar.  Use a rubber spatula to even it out as best you can, and sprinkle with another Tbsp or two of cinnamon sugar.
  5. Bake at 350°F for 50 minutes.  Let stand on a cooling rack for about 10 minutes, then flip over and let cool at least 20 minutes before cutting in to the cake.

 

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