SNICKERDOODLE COFFEE CAKE
My sons have always loved snickerdoodle cookies and I was lucky enough to find this recipe for snickerdoole coffee cake. I love the recipe because I usually have everything on hand and I like thats its very easy to make. Its great for breakfast or a snack. My sons enjoy it with cold milk, I like it with hot tea or coffee. I hope...
Provided by Eileen Hineline
Categories Cakes
Number Of Ingredients 11
Steps:
- 1. Mix all the above in a bowl.Do not add your topping ingredients to the bowl.
- 2. Pre-heat your oven to 400 degrees. Use a non-stick baking spray(I use Bakers joy)to coat your 9" square pan(I have used a 9" round cake pan too).
- 3. With a rubber spatula, put your batter into the pan,set aside.
- 4. Now its time for your topping.Take 3/4th Cup sugar and 1 Tablespoon of ground cinnamon and put into a small bowl,mix well together. Sprinkle over your batter,make sure batter is covered well.
- 5. Place the pan into the oven. 400 degrees and bake for 25 minutes or till tested done. when done, remove the cake and let cool for about 10-15 minutes.
- 6. Best served warm. great with cold milk,hot tea or coffee. Great as an easy breakfast or snack. Enjoy!
SNICKERDOODLE CAKE
A classic vanilla cake with a twist! This recipe was actually a creative mistake. I was trying to make up a decadent chocolate cake, and had already added in the cinnamon, when I discovered that I was out of cocoa powder! I decided to continue to make this recipe and was shocked when it turned out! This recipe is pretty special to me because it was the very first recipe I actually made up myself. The honey in the frosting adds a hint of an interesting sweetness, even though with a teaspoon you can't taste it. For a more obvious honey flavor, add up to 1/3 cup (or to taste) of honey.
Provided by Jessica13
Time 1h15m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour.
- Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy. Add white sugar and beat until incorporated into the creamed butter. Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg. Stir 1 teaspoon vanilla extract into creamed butter mixture.
- Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Gradually beat 1/3 the flour mixture into butter mixture, alternating with the 3/4 cup milk and ending with flour mixture until batter is smooth. Pour batter into the prepared cake pans.
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Turn cakes onto a wire rack to cool completely, at least 30 minutes.
- Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey. Gradually beat enough confectioners' sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing.
- Spread 1/3 the icing over the top of 1 cake using a spatula. Place the second cake over the icing layer and spread remaining icing over entire cake.
Nutrition Facts : Calories 509 calories, Carbohydrate 76.3 g, Cholesterol 106.2 mg, Fat 21 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 12.5 g, Sodium 577.5 mg, Sugar 56.4 g
SNICKERDOODLE COFFEE CAKE
This is a favorite in my family. If you like the cookies, you just die for the coffee cake. Best when served warm.
Provided by tinkerday
Categories Breads
Time 40m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the flour, sugar, baking powder, salt, cinnamon, milk, margarine and egg.
- Pour into a greased and floured 8 or 9 inch square pan.
- Sprinkle top heavily with sugar. (This gives a crusty top.).
- Bake at 400 degrees for 25 minutes.
Nutrition Facts : Calories 200.6, Fat 6.2, SaturatedFat 1.6, Cholesterol 22.6, Sodium 243.8, Carbohydrate 34.4, Fiber 0.8, Sugar 22.2, Protein 2.7
SNIPPY DOODLE KOOGAN
Steps:
- Add the first four ingredients in a bowl and cut into pea size pieces with a pastry cutter. Take 1 cup of that mixture out and add the cinnamon to it. Set aside. Mix in a separate bowl the egg, soda, baking powder and milk. Add the above wet ingredients to the dry ingredients. Stir by hand to all is moist. Pour into a 8x8 or a 9x13 greased pan. Spoke the topping on and bake at 370 degrees for 20-30 min. Toothpick should come out clean when done.
SNICKERDOODLE COFFEE CAKE
A soft and chewy coffee cake--like the inside of a snickerdoodle cookie!
Provided by mellysuzanne
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Sift together flour, baking powder, 1 teaspoon cinnamon, and salt in a bowl. Set aside.
- Combine 2 cups sugar and shortening in a bowl; beat with an electric mixer until fluffy. Add eggs and vanilla; mix well to combine. Pour in flour mixture and milk in batches, alternating between the two and mixing well after each addition. Pour batter into the prepared baking pan and spread out batter towards the edges.
- Mix brown sugar, 3 tablespoons white sugar, and 2 teaspoons cinnamon together in a small bowl. Sprinkle topping evenly over the cake.
- Bake in the preheated oven for 30 minutes; remove and pour melted butter evenly over the cake. Return to oven and bake until a toothpick inserted into the center comes out clean, about 5 minutes more.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 50.3 g, Cholesterol 25.5 mg, Fat 8.9 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 160.2 mg, Sugar 34.8 g
SNICKERDOODLES
For a cinnamon-sugar classic cookie, bake Trisha Yearwood's soft and chewy Snickerdoodles recipe from Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 35m
Yield about 4 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
- In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
- Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.
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