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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4 Responses to Snickerdoodle Cake 2-Ways: Test Kitchen Tuesday

  1. Today's Recipes April 20, 2011 at 9:17 pm #

    Excellent post thanks for sharing. I love sharing delicious recipes. Food is something we all can enjoy. Take care.

    Delicious Cod Recipe

  2. Judy April 24, 2011 at 8:44 am #

    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.

  3. Julie Blank May 16, 2011 at 9:35 pm #

    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.

    • Judy May 17, 2011 at 6:11 am #

      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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