In case didn’t get the one from the list, I found this one that I thought would pass along. Other variance called for cutting in layers, and boiling the buttercream icing, which called for a whole lot of butter. This one, by contrast, looked more like something I would try to make: Snickerdoodle cake > > 2 teaspoons ground cinnamon > 1 cup white sugar > 2 1⁄2 cups all-purpose flour > 1 teaspoon baking powder > 1⁄2 teaspoon baking soda > 1⁄2 teaspoon kosher salt > 1 cup unsalted butter, at room temperature > 1 cup white sugar > 1 cup light brown sugar > 3 eggs, at room temperature > 2 teaspoons vanilla extract > 1 cup full-fat sour cream, at room temperature > > ADVERTISEMENT > DIRECTIONS > > Preheat oven to 325°F. > In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix > together really well and set aside. > Generously spray a 9 inch Bundt pan, being careful to cover all the nooks and > cranies, as well as the center tube. (Note: If you don't want to use Pam with > Flour, you can just grease the pan with shortening.) Gently dust the entire > inside of the pan with the sugar and cinnamon mixture. You should only need > about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside > surface of the pan, including the tube. Save the remaining sugar and cinnamon > mixture and set everything aside. > Sift together the flour, baking powder, baking soda and salt. Set aside. > Beat just the butter on medium speed for one full minute. Add the white sugar > and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade > and add the brown sugar. > Mix for 2 minutes until the mixture looks light brown and uniform in color. > Add the eggs one at a time, beating each for 1 full minute. Stir in the > vanilla. Add the flour mixture alternately with the sour cream; beat well. > Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of > a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the > batter into the pan and sprinkle any remaining sugar mixture over the top. > (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 > teaspoon of cinnamon together for the top of the cake. It should be more than > enough.). > Bake in the preheated oven for 55 to 65 minutes, or until a toothpick > inserted into the cake comes out clean. Allow to cool for 10 minutes before > inverting onto a wire rack to cool completely. > Share with your family and friends and they will think you are the bomb! _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Snickerdoodle cake from scratch
Kathy Brandt via Cookinginthedark Tue, 06 Feb 2018 09:57:07 -0800
