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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- 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.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 16