This Snickerdoodle Bundt Cake is a vanilla bundt cake layered with a brown sugar and cinnamon streusel and covered in a brown butter glaze infused with maple syrup. This bundt cake is bursting with flavor- you won’t be able to eat just one slice.
For the cake
- 4 large egg whites
- 1 ½ cups (285g) granulated sugar
- ½ cup (113g) Danish Creamery unsalted European butter, melted
- 1 ½ tablespoons (22ml) pure vanilla extract
- ¾ cup (177ml) light sour cream
- 2 ¼ cup (315g) all-purpose flour
- 2 teaspoons (7.5g) baking powder
- ½ teaspoon baking soda
- 1 teaspoon (2.5g) cinnamon
- 1 teaspoon (5g) salt
- 1 ¼ cup milk (296g) (I use nonfat)
For the streusel
- 1/3 cup (73g) light brown sugar, packed
- ¼ cup (35g) all-purpose flour
- 1 tablespoon (7.5g) cinnamon
- 3 tablespoons (43g) Danish Creamery unsalted European butter, melted
For the glaze
- ½ cup (113g) Danish Creamery Sea Salted European butter, browned
- 2 cups (260g) powdered sugar, sifted
- 1 teaspoon (2.5g) cinnamon
- 2 tablespoon (30ml) maple syrup
- 4–5 tablespoons (59-74ml) heavy whipping cream or milk
For the cake:
- Preheat the oven to 350°F. Generously grease and flour the bundt pan.
- In a large mixing bowl, beat the egg whites for approximately 2 minutes until foamy.
- Next add the sugar, melted butter, and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed.
- Next mix in the sour cream and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients: flour, baking powder, baking soda, cinnamon and salt. Add half the dry ingredients and half of the milk and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients and milk and beat until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- For the streusel: In a medium-sized bowl, combine the dry ingredients and then add the melted butter. Stir until there’s no dry crumbs and mixture is sticking together.
- Pour the 1/3 of the batter in the prepared bundt pan and then sprinkle in 1/3 of the streusel and swirl together. Repeat 2 more times and bake at 350°F for 36-40 minutes, keeping a careful eye on the baking during the last few minutes.
- Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.
- Remove from the oven and place on a cooling rack. After 5 minutes, run a knife around the outside edge of the cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely.
- For the glaze: To brown the butter, use a small saucepan, and cut the butter into pieces. Melt the butter over medium heat and allow it to boil and bubble.
- Once it’s starts boiling, stir it frequently and it will slowly start to turn an amber color and releases a nutty aroma. The bubbling will slow down as it starts to brown.
- Remove the butter from the heat and allow it to cool to the touch.
- Sift the powdered sugar and slowly start whisking in the powdered sugar and cinnamon into the butter, about ½ cup at a time.
- As the mixer thickens, start alternating in the liquid ingredients: maple syrup and heavy whipping cream slowly.
- The glaze should be thick but still run off the whisk. If you find it’s too thick, pop it in the microwave for 10-20 seconds and restir.
- Adding additional milk or heavy cream will make the glaze even thinner. Drizzle over the cooled cake and store in an airtight container.
- Baking times will vary depending on the type and size pan you use. Bake on a rack that is centered in the oven. I recommend using at least a 10 cup bundt pan
- To ensure the bundt cake doesn’t stick, generously grease and flour the pan. I prefer using Crisco spread, not baking spray.
- You cannot omit the sour cream. If you don’t have sour cream, you can use a nonfat Greek yogurt
- If you’re not familiar with how to brown butter, please see the noted in the blog post
- You can use unsalted butter in the glaze if you’d like and add a pinch of salt if it’s too sweet.
- Category: Cake
- Method: Baked
- Cuisine: American
Keywords: Bundt Cake, Snickerdoodle Cake, Vanilla Bundt Cake, Snickerdoodle Cake