Snickerdoodle Cake

So I should probably explain my obsession with Snickerdoodles, because you will likely hear, read multiple posts for these spicy little babies over time. See, it is not so much about the taste. While they are yummy; I would eat just about any cookie on God's green earth. It's more about the memories and aromatic scent these beauties leave lingering in the air. When I was little, living on Salem Rd, my brother Josh and I would park ourselves in front of the oven to watch the Snickerdoodles rise as my mother would bake them. Everytime I see, smell, eat, even THINK of Snickerdoodles, I will always remember those times. This cake is a recreation of the best, and my FAVORITE cookie. Your house will smell amazing, so be sure to invite company over as it bakes.

Snickerdoodle Cake
Serves:8-12

Ingredients:
2 tsp Ground Cinnamon
1 cup White Sugar
2 1/2 cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Butter, softened
1 cup White Sugar
1 cup Brown Sugar
3 eggs,  room temp
2 tsp Vanilla Extract
16oz 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 nooks and cranies, 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 the flour, baking powder, baking soda and salt together. Set aside. Beat the butter on medium speed for one minute or until fluffy. Add the white sugar and mix for 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 minutes before inverting onto a wire rack to cool completely.
Best when served warm.
Note: You could eat this for breakfast... I'm just saying.