Rating: 3 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

A cinnamon and sugar snickerdoodle cake with a crumb topping. Also makes great cupcakes!

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Recipe Summary

cook:
35 mins
total:
55 mins
prep:
20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cake:
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

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  • Mix 2 tablespoons white sugar and 2 teaspoons cinnamon together and sprinkle 1/2 of the mixture into the bottom of the greased baking pan. Save remaining 1/2 and set aside for sprinkling over cake batter.

  • Cream together sugar, butter, and vanilla extract with an electric mixer in a large bowl. Add eggs; mix to combine.

  • Sift together all-purpose flour, cinnamon, baking powder, and salt in a separate bowl. Stir into the egg mixture in batches, alternating with milk.

  • Pour batter into the prepared baking pan. Sprinkle with reserved cinnamon and sugar mixture. Set aside.

  • Mix brown sugar and cake flour together in a bowl until well combined. Cut in butter using a pastry blender; work mixture until crumbly to create streusel. Sprinkle streusel on top of cake.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before serving.

Cook's Note:

Regular flour can be substituted for cake flour, but I find that cake flour helps prevent the crumbs from sinking into the cake during baking.

Nutrition Facts

362 calories; protein 3.5g; carbohydrates 60.3g; fat 12.6g; cholesterol 54.7mg; sodium 262.3mg. Full Nutrition
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