Description
A delightful snickerdoodle cake, perfect for any occasion, with a soft texture and cinnamon-sugar topping.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- 2 tablespoons ground cinnamon
- 1/4 cup sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in the vanilla.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk, and mix until just combined.
- Pour the batter into the prepared pan.
- Mix together the sugar and cinnamon for the topping and sprinkle over the batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- This cake can also be frosted with buttercream for added sweetness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg