Snickerdoodle Cake 2-Ways: Test Kitchen Tuesday

Whole Wheat Snickerdoodle Cake [Soaked Method]

Whole Wheat Snickerdoodle Cake--Soaked Method

Even with the best of plans, Test Kitchen Tuesday slid right on into What Happened Wednesday—the case of too much “life” packed into a single day. I had planned to ask my daughter to make a Snickerdoodle Cake for my birthday yesterday (part of the “life” that took over), but she had a lemon cake already sitting on the counter for me and I was grateful.

So here we are on Wednesday looking toward Easter weekend with a new recipe in hand. I have included two versions of this popular cookie-turned-cake, one using a soaked-grain method, Soaked-Snickerdoodle Cake and one regular recipe Snickerdoodle Cake with Brown Sugar Buttercream. Choose whichever you like, hope you join me!

In the next week or so:

1.  Make the recipe (posted below)
2.  Leave a comment describing your experience, opinion, adjustments, or suggestions.  ♥ If you do focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3.  Subscribe to comments so you can see what others have done.
4.  If you are feeling especially proud of your creation, snap a photo and send it to me at savoringtoday@comcast.net so it can be included.

“Soaked” Snickerdoodle Cake

Source: Come Walk With Me
1 1/2    cups  whole wheat flour
1/2       cup  butter or coconut oil — softened
1/2       cup  buttermilk
2           eggs
1           teaspoon  vanilla extract
1/2       teaspoon  cinnamon
1/4       teaspoon  salt
1 1/2    teaspoons  baking powder
1/2       cup  unrefined sugar
1          tablespoon  sugar
1          teaspoon  cinnamon

Directions:
In a small bowl combine these ingredients thoroughly, cover, and allow to rest at room temperature for 12 to 24 hours.
1 1/2 cups whole wheat flour
1/2    cup butter or coconut oil, softened
1/2    cup buttermilk (or milk + 1 1/2 tsp. apple cider vinegar, could also substitute yogurt or other soaking medium)

When ready to bake, preheat your oven to 350, and add to the flour mixture:
2   eggs
1   teaspoon vanilla extract

Mix well, then add in the remaining ingredients:
1/2      teaspoon cinnamon
1/4      teaspoon salt
}1 1/2 teaspoon baking powder
1/2      cup unrefined sugar

When well combined, pour into a greased pan (I used a 10×10, you could use 9×9 for a thicker cake, or 9×13 for a thinner cake).

For the topping, stir together in a separate bowl:
1 tablespoon sugar 1 teaspoon cinnamon

Sprinkle on top of cake.  Bake in oven for about 25 minutes or until a toothpick inserted in the middle comes out clean.  Allow to cool.

Snickerdoodle Cake with Brown Sugar Buttercream

Source: Always with Butter

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Comments

  1. says

    Since I am always looking for soaked-wheat recipes, I made the “Soaked” Snickerdoodle Cake recipe to serve with Easter dinner.

    This cake was good, not great. I didn’t have buttermilk so I used the recommended milk+apple cider vinegar, which I think gave it a slightly bitter finish (even though I doubled the vanilla). When I make this again, I will use only buttermilk or yogurt, and increase the unrefined sugar.

    Though I enjoyed it (I like things less sweet and a little wheaty), others thought it was just okay, mentioning it was hard to distinguish the difference between a snickerdoodle cake and coffee cake, except maybe for the cinnamon and sugar crust.

  2. Julie Blank says

    My daughter made the Snickerdoodle Cake with brown sugar buttercream icing. That cake was reminiscent of coffee cake. She made into 2 layers, not 4 because there did not seem to be enough icing. If made again, would use baker’s sugar instead of powdered sugar for a true buttercream frosting.

    • says

      Thanks, Julie, I wondered about that about the frosting when I read over the recipe. I think it would be hard to distinguish between a snickerdoodle cake or coffee cake, really, since the main flavors are the same.

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