Cherries shine on top of this intense snickerdoodle bundt!

Cherries shine on top of this intense snickerdoodle bundt! This deliciously golden bundt combines the perfectly delightful flavors of cherry pie and the classic snickerdoodle cookie.

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Posted by Man Cake on Wednesday, July 10, 2019
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Cherry Pie Snickerdoodle Bundt

Cherry Pie Snickerdoodle Bundt

Prep Time: 5 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 50 minutes

Cherries shine on top of this intense snickerdoodle bundt!

Ingredients

  • 2 & 3/4 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup vegetable shortening
  • 1 & 2/3 cups granulated white sugar
  • 5 eggs at room temperature
  • 1 & 1/4 cups milk at room temperature
  • Buttercream (I suggest my cinnamon buttercream)
  • 1/4 cup cinnamon sugar blend
  • 1 & 1/2 cups glazed cherries (cherry pie filling also works)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a standard sized mixing bowl, whisk together your dry ingredients - flour, baking powder, cinnamon, and salt.
  3. In a larger mixing bowl, whip shortening on a high speed until fluffy.
  4. Add in white granulated sugar and mix into shortening on a lower speed until incorporated.
  5. One at a time, add eggs and mix in after each addition.
  6. Blend in vanilla extract.
  7. Add in dry mixture and mix on a low speed until just combined.
  8. Pour into your prepared bundt pan.
  9. Bake bundt for 30 - 35 minutes or until your cake tester comes out clean.
  10. Once baked, pull from oven, sprinkle cinnamon-sugar around top of bundt, and allow to cool slightly.
  11. Pour glazed cherries around the top of the bundt cake and allow glaze to slowly drip and fill the ridges of the bundt.
  12. Dollop the top of the bundt with dollops of whipped cream or buttercream, slice, serve, & ENJOY!

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

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