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My mom can be technologically inept; therefore, was not an avid reader of my blog until recently. Now she has access to a computer and has been schooled on how to check her email, facebook and my blog! In fact she called me today telling me how good these Maple Chip Waffles look! Way to go, mama!

Not only is she checking out my blog on a regular basis, she and her boyfriend, John are also picking up props for me from local antique shops and flea markets. John is also who I turn to when I need wooden boards for my faux tabletops. In return for all of their hard work, I give them cookies… oatmeal cinnamon chip cookies to be exact! My mom also likes to spread the word about my little blog by telling her friends, co-workers and acquaintances.

Last week I received an email from a gal named Jan that heard about my blog through my mom. Jan was on a quest to find a recipe for a snickerdoodle loaf like the one her brother brought her from a Columbus bakery. I had never made a snickerdoodle loaf or cake, so of course this email sent me on a mission to find one. After doing some searching, I came across a recipe on Dozen Flours that looked perfect and I made it the following night.


The cake turned out to be quite a looker…a nice crumb, a beautiful band of cinnamon and sugar running through the center and an amazing cinnamon sugar crust. This crust is what defines this cake as being a member of the snickerdoodle family and is truly the winning component of this cake. This is definitely a dessert that I will make again, it’s simple, gorgeous and delicious…what more could you ask for?

Jan, I hope this recipe comes close to the one your brother brought you from the bakery in Columbus, if not, I’ll keep trying.

Snickerdoodle Cake

Ingredients:

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 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature

Directions:

1. In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and Preheat oven to 325F. Here's the exact way Julie made the crust: Using a spray product like Pam with Flour, generously spray a 9 inch Bundt pan, being careful to cover all the nooks and crannies, 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.

2. Sift together the flour, baking powder, baking soda and salt. Set aside.

3. 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.

4. 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.

5. 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.)

6. 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.

This recipe is from http://dozenflours.com/2009/03/snickerdoodle-bundt-cake.html

All images and text ©

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63 Comments

  1. Tiffany says:

    Snickerdoodles are a fond childhood memory. I am making this FOR my mother.

  2. Carol says:

    I just had to tell, I made this cake this morning. I did not have enough sour cream (about 1/2 cup) so I used real mayonnaise for the rest. It turned out just wonderful. Thanks for the inspiration.

  3. shelly (cookies and cups) says:

    Oh yeah! This is gonna be goood! We love snickerdoodles over here and in cake form? yes please!!

  4. foodlibrarian says:

    This looks fantastic. You know me and loving all things Bundt! :) My mom needs me to come over every 6 months to change the clocks. – mary the food librarian

  5. kristan roland says:

    Can’t wait to try this!! I love snickerdoodles!!

  6. Denise @ Creative Kitchen says:

    I’ve never heard of snickerdoodle cake, but snickerdoodle cookies are a long time tradition in my family! Can’t wait to try this…I’m bookmarking it.

    I love that your mom has had some internet training and now taking full advantage of our technology. My mom is a full blown techie….knows dreamweaver, html, can design webpages, on facebook, has a blog….but the funny thing is, she doesn’t follow my blog regularly! I know much more about Twitter and blogger than she does. ;)

    Yeah JG – Twitter turned out to be surprisingly fun. Do you use Tweet Deck? It makes it much easier and fun!!

  7. bunkycooks says:

    The cake has to be great with brown sugar and cinnamon! Good for your mom getting jiggy with technology! Some of my older friends do not even get on the internet, so they have yet to see my blog. Just don’t let her get on Facebook and start playing those silly games! ;)

  8. Carol says:

    Hi Jamie..I just love your blog. I am in Ohio too. My baking addiction has been tempered somewhat by the high cost of propane, which fuels my oven. But I persevere! This recipe looks fantastic and I will definitely try it. I plan on looking through your recipe index too. Do you suppose there is rehab for people like us?

  9. Danae (The Busty Baker) says:

    I made this after I saw it on Ingrid’s 3B’s blog (who got it from Dozen Flours). I absolutely love it!! Glad your mom’s moved up in the tech world! Mine’s still back in the dark ages. But at least she’s figured out how to forward emails finally. There was a time when she would just print them out and snail mail them to me to read. Not even kidding.

  10. marla {family fresh cooking} says:

    This snickerdoodle cake looks great…it actually looks like it is smiling. A happy cake, I like that! Glad your mom is getting tech saavy!