How to Make Snickerdoodle Cake I - A Step-by-Step Guide

There's something so comforting and nostalgic about the warm, cinnamon-sugar flavor of a snickerdoodle cookie. It's a classic treat that brings back memories of childhood and cozy holidays. But what if you could take that beloved flavor and turn it into a delicious, moist cake? Well, that's exactly what this Snickerdoodle Cake I recipe does.

Imagine a fluffy, tender cake filled with the warm spices of cinnamon and nutmeg, topped with a sweet, crunchy cinnamon-sugar topping. It's the pe...

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Ingredients

  • 2 cups white sugar
  • ½ cup shortening
  • 2 eggs
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon

Information

  • Servings: 24
  • Yield: 1 - 9x13

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a medium bowl, sift together flour, baking powder and salt. Set aside.
  • In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
  • In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.
  • Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.
  • Nutrition

    167 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 16mg
    • Sodium: 99mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 0g
    • Total Sugars: 19g
    • Protein: 2g
    • Calcium: 40mg
    • Iron: 1mg
    • Potassium: 36mg