Thursday, March 5, 2009

Snickerdoodle Cake

My boyfriend’s aunt was a home economics teacher for many years. This was one of her most popular recipes – a cake incarnation of the crowd pleasing snickerdoodle cookie. As a child I mistakenly thought the cookies contained bits of Snickers chocolate bar and was disappointed to find that they were chocolate-free sugar cookies rolled in cinnamon. The word ‘snicker’ most likely comes from the German word schnecke or the Dutch word snekrad which describe a snail-like shape. This light cake is made with whole wheat flour, reduced sugar and a modest amount of butter.

Serves 9

2 tablespoons brown sugar
1 teaspoon cinnamon

1/2 cup unbleached, all-purpose flour
1/2 cup whole wheat flour
1 tablespoon cocoa (optional)
1 teaspoon cinnamon
3/4 cup sugar
1 teaspoon baking powder
1 egg
1/2 cup milk
4 tablespoons butter, melted

1. Preheat oven to 350 F. Lightly grease an 8x8 inch baking pan.
2. To make topping mix brown sugar and cinnamon in a bowl or glass. Set aside.
3. In a large bowl sift together flours, cocoa, cinnamon, sugar and baking powder. Set aside.
4. In a small bowl beat one egg. Add milk and mix well.
5. Pour wet ingredients into dry ingredients and stir. Add butter and mix thoroughly.
6. There will not be very much batter, but spread it into the greased pan in an even layer. Sprinkle with topping.
7. Bake for 30 minutes or until a tester inserted in the center comes out clean.
8. Cool cake for 10 minutes and serve warm slices with ice cream, frozen yogurt, whipped cream or on its own.


Anu said...

AKR made it for me last weekend and it was delightful!

Karen @ Mars Needs Fabric said...

Any idea if it would be okay to use 1 cup of unbleached AP flour? I don't have any whole wheat flour on hand.

AKR said...

I wouldn't generally recommend substituting all purpose flour for wheat flour. Wheat flour is finer and creates a more dense cake. However in this case I suspect it would not make too much of a difference. Please let us know how it turned out.