1-First, preheat your oven to 325°F and get your 9-inch bundt pan ready. Grease it thoroughly with floured cooking spray or shortening, making sure to cover every nook, including the center tube, then dust it evenly with about ¼ to ½ cup of the cinnamon-sugar mixture for that irresistible crust. In a small bowl, whisk together 1 cup granulated sugar and 2 teaspoons cinnamon to set aside for layering.

2-Next, in a large bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. This dry mix is the foundation of your Snickerdoodle Bundt Cake, giving it structure and that warm spice.

3-Using a stand mixer or electric mixer, beat 1 cup unsalted butter on medium-high speed for 1 minute until creamy. Add 1 cup granulated sugar and mix for about 3 minutes until light and fluffy, then incorporate 1 cup packed light brown sugar and mix for another 2 minutes. Beat in 3 large eggs one at a time, mixing for 1 minute each, followed by 2 teaspoons vanilla extract for 30 seconds.

4-On medium-low speed, add half of the flour mixture and mix until just combined, about 1 minute, then stir in half of 1 cup Greek yogurt or sour cream. Repeat with the remaining flour mixture and yogurt until everything is fully blended. Pour half the batter into your prepared pan, sprinkle the reserved cinnamon-sugar evenly over it, and top with the rest of the batter, smoothing gently.

5-Bake for 55 to 62 minutes, or until a toothpick comes out clean with moist crumbs. Let the cake cool in the pan on a wire rack for 10 minutes before inverting it onto the rack to cool completely. For more on baking basics, visit our baking tips guide.