Snickerdoodle Cake with Streusel Topping
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Description
A cinnamon and sugar snickerdoodle cake with a crumb topping. Also makes great cupcakes!
Ingredients
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- 2 ½ cups white sugar
- ½ cup butter
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 cup brown sugar
- ¾ cup cake flour
- ½ cup butter
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- 2. 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.
- 3. Cream together sugar, butter, and vanilla extract with an electric mixer in a large bowl. Add eggs; mix to combine.
- 4. Sift together all-purpose flour, cinnamon, baking powder, and salt in a separate bowl. Stir into the egg mixture in batches, alternating with milk.
- 5. Pour batter into the prepared baking pan. Sprinkle with reserved cinnamon and sugar mixture. Set aside.
- 6. 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.
- 7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before serving.
Nutrition Facts
serving: 16 servings
calories: 362 kcal
carbohydrates: 60.3 g
protein: 3.5 g
saturated fat: 7.7 g
cholesterol: 54.7 mg
sodium: 262.3 mg
fiber: 0.9 g
sugar: 42.3 g
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