Welcome to Fall with a Delightful Autumn Cinnamon Snickerdoodle Cake!
As the leaves turn to shades of gold and the air carries a whisper of change, we all crave the warmth of home-baked delights. This Cinnamon Snickerdoodle Cake captures the essence of fall in every bite, offering a cozy treat that’s perfect for any gathering or a simple family dessert. Imagine the comforting aroma of cinnamon and nutmeg filling your kitchen! It’s truly a slice of autumn nostalgia.
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Overview of the Cinnamon Snickerdoodle Cake
What is Snickerdoodle Cake?
This cake is a delightful twist on the classic snickerdoodle cookie, featuring a buttery, cinnamon-infused batter topped with a crunchy cinnamon sugar layer.
Reasons to Love It:
– Captures the warm, nostalgic flavors of autumn.
– Simple ingredients you already have in your pantry.
– Perfectly moist and tender crumb with a crispy topping.
– A showstopper for fall gatherings or a cozy dessert at home.
Taste Experience:
With every bite, you’ll enjoy a tender, buttery crumb infused with fragrant cinnamon and nutmeg, topped with a perfectly crisp cinnamon sugar layer. Pair it with a steaming cup of chai or coffee, and your taste buds will do a happy dance!
Benefits:
This cake is straightforward and quick to make, bringing the essence of fall to your table without any fuss. It can be the centerpiece for a gathering or a comforting treat for a quiet evening.
Ingredients List
– 2 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/4 teaspoon ground nutmeg
– 3/4 cup unsalted butter, softened
– 1 1/4 cups granulated sugar
– 1/2 cup light brown sugar, packed
– 3 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 1 cup whole milk, at room temperature
For the Cinnamon Sugar Topping:
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
Necessary Tools for Preparation
– Electric mixer
– 9-inch round cake pan
– Mixing bowls
– Whisk
– Spatula
Possible Ingredient Additions and Substitutions
– Additions: Add 1/2 cup of chopped pecans or walnuts for extra crunch.
– Substitutions: Use almond milk instead of whole milk for a dairy-free option. Substitute coconut oil for butter if you prefer.
Step-by-Step Instructions on How to Make the Recipe
1. Preheat: Set your oven to 350°F (177°C). Prepare a 9-inch round cake pan by greasing and flouring it, or line the bottom with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
5. Combine Mixtures: Gradually add the dry ingredients alternate with the milk, starting and ending with the dry. Mix until just combined.
6. Prepare for Baking: Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Add Topping: Mix 1/4 cup sugar with 1 teaspoon cinnamon and sprinkle evenly over the batter.
8. Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack.
Suggestions on What to Serve with the Recipe
This cake is divine with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a hot apple cider or a latte for the ultimate cozy experience.
Tips for Making the Recipe
– Ensure your butter is well-softened to achieve a creamy batter.
– Don’t overmix the batter to avoid a dense cake; mix just until combined.
– Test doneness with a toothpick; it should come out mostly clean, with a few moist crumbs.
Storage Instructions
Store the cake in an airtight container at room temperature for up to three days. For extended freshness, refrigerate for up to a week or freeze for up to three months.
General Information
This Autumn Cinnamon Snickerdoodle Cake is more than a dessert; it’s a way to bring fall’s charm into your home. Perfect for a Sunday afternoon baking session or a sweet surprise for guests.
Frequently Asked Questions (FAQ)
Can I make this cake gluten-free?
Absolutely! Substitute with a gluten-free all-purpose flour blend.
Is it possible to use oil instead of butter?
Yes, you can use an equal amount of vegetable or coconut oil, but it may alter the flavor and texture slightly.
Can I make cupcakes instead of a full cake?
Sure, divide the batter into lined muffin cups and bake for 18-22 minutes.
Conclusion
This Autumn Cinnamon Snickerdoodle Cake is a simple, delicious reflection of fall’s flavors. From the comforting aroma to the delightful taste, it’s a seasonal treat that’s anything but boring! I recommend exploring related recipes like our Pumpkin Spice Loaf or Apple Cinnamon Muffins.
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Nutritional Information
Per Serving:
Calories: 320 | Carbs: 42g | Fat: 15g | Protein: 4g | Sugar: 25g
Cinnamon Snickerdoodle Cake
Ingredients
Method
- Preheat the oven to 350°F (177°C). Prepare a 9-inch round cake pan by greasing and flouring it or lining the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Mix 1/4 cup of sugar with 1 teaspoon of cinnamon and sprinkle evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack.
