Monday, October 14, 2013

Snicker Doodle Cake


Can you say... GREAT CAKE!  Holy cow!  This is a delicious cake right from the word go.  I made it for some company we had over the other night.

I adapted it from Foodie with Family who adapted it from Always with Butter- who probably adapted it from somewhere else.  But isn't that just the way of a recipe?

I added the Cream of Tartar which I have to say, for me, is a must for snickerdoodle taste. And this cake has plenty of snickerdoodle taste.  Wowzer! I think that may be the reason my cake came out a bit darker. 

Snicker Doodley Awesome Cake

1/2 teaspoon cream of tartar
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cup sugar
1 1/2 cups all purpose flour
1 1/2 cups cake flour
1 tablespoon vanilla
4 eggs (room temp)
1 1/4 cup milk (room temp)

Looking inside after I lopped off the dome of the cake.
Preheat oven to 325°F. Butter and flour two 8- or 9-inch round cake pans.

In a mixing bowl, blend together the flours, baking powder, cream of tartar, salt and cinnamon. Set aside.
Cream together the butter and sugar until fluffy and pale in color.  This will take five minutes. Beat in the eggs in one at a time. Be sure its mixed in well.  Scrap sides of bowl. Beat in the vanilla. 

Add about 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate. End with the flour mixture.

Divide the batter evenly between the two pans and bake, rotating midway through, for about 45 minutes or until the cake tests done. Start checking the cake to see if it is done at about 30 minutes.


2 sticks unsalted butter, softened to room temperature
2 teaspoons ground cinnamon
3 cups confectioner's (powdered) sugar
1 teaspoon vanilla extract
1/4 cup of half and half, plus more if needed

Beat butter and sugar together until light and fluffy- about 4 minutes, add in remainder of ingredients, except for half and half.  Add the half and half in slowly to get the desired consistency.
Have a slice!

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