Snickerdoodle Cake II

Snickerdoodle Cake II
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    40 mins
  • SERVING
    9 People
  • VIEWS
    100

Indulge in the comforting warmth of this Snickerdoodle Cake – a delightful crumb cake kissed with cinnamon-sugar sweetness, perfect for a cozy treat any time of day.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    37 g
  • Cholesterol
    26 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    3 g
  • Sodium
    127 mg
  • Sugar
    18 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square baking pan. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a small bowl, prepare the topping: combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in the softened butter using a fork or pastry blender until the mixture resembles coarse crumbs. Set aside. (5 minutes)

Image Step 03
03 Step

Recipe View 10 mins In a large bowl, whisk together the flour, baking powder, and 1/2 cup sugar. Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Image Step 04
04 Step

Recipe View 2 mins In a separate small bowl, lightly beat the egg. Pour in the milk and whisk to combine. (2 minutes)

Image Step 05
05 Step

Recipe View 3 mins Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. (3 minutes)

Image Step 06
06 Step

Recipe View 2 mins Spread the batter evenly into the prepared pan. Sprinkle the cinnamon-sugar topping generously over the batter. (2 minutes)

Image Step 07
07 Step

Recipe View 25 mins Bake in the preheated oven for 20-25 minutes, or until a wooden toothpick inserted into the center comes out clean. (20-25 minutes)

Image Step 08
08 Step

Recipe View 10 mins Let the cake cool in the pan for a few minutes before slicing and serving warm. Enjoy! (10 minutes)

For an extra touch of flavor, try adding a teaspoon of vanilla extract to the wet ingredients.
If you don't have shortening, you can substitute with melted butter, but the texture of the cake may be slightly different.
This cake is best served warm, but it can also be stored in an airtight container at room temperature for up to 2 days.

Jaquan Bahringer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 33 Ratings)
Total Reviews: (6)
  • Shea Schaefer

    I made this for a potluck, and it was a huge hit. Everyone asked for the recipe!

  • Lela Hettinger

    I added a bit of nutmeg to the cinnamon-sugar topping, and it gave it a lovely warm flavor.

  • Drew Konopelski

    This recipe is so easy to follow, and the cake is absolutely delicious! My family loves it!

  • Gloria Hessel

    The cake was a little dry. Next time, I'll try adding a bit more milk.

  • Mattie Rolfson

    I've made this recipe several times, and it always turns out perfectly. Thanks for sharing!

  • Tressa Murphy

    Super simple and quick. A great recipe to bake with my kids!

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