Happy November! If you need a recipe for a grey day, look no further. I must admit this cake was the result of a happy accident. I was attempting to make whoopie pies, but noticed they baked more like a cake than a whoopie pie. I put the rest of the batter in a cake pan and topped it off with some cinnamon and sugar and the cake became what it needed to be. This cake pairs well with a hot beverage and a lazy Sunday. This cake is both dense and light and the cinnamon sugar topping gives it a satisfying crunch and a punch of cinnamon.
1 cup butter
1 1/2 cup sugar
1 tsp vanilla
2 cups flour
½ tsp salt
1/2 tsp cream of tartar
1/2 tsp baking powder
1/2 cup buttermilk
for the topping
1/4 cup sugar
1 TBSP cinnamon
Preheat the oven to 375 degrees. Grease the bottom of a springform pan and set aside. You can also use two round cake pans and bake for a shorter time, about 25-27 minutes.
In a large bowl, cream together butter and sugar until the texture is nice and fluffy. Add in the vanilla and beat in the eggs one at a time until the mixture is just combined. You don’t want to overmix this one. Slowly add in the dry ingredients and alternate with the buttermilk and mix until you get a smooth and light texture.
In your prepared cake pan(s), plop the batter right in the middle and smooth it out to the edges. In a small bowl, stir together the cinnamon and sugar topping. Sprinkle a layer over top and give the cake a generous coating. Bake in the oven for 40-45 minutes if you’re using one 9 inch springform pan and 25-27 minutes if you’re using two pans.
One thought on “Snickerdoodle Cake”
I made this right after I read it. SO easy and SO delicious! It really does taste like a Snickerdoodle..only better. This would be a great go to cake for visitors, with coffee, anytime!
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