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Snickerdoodle Cake With Streusel Topping

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Recipe Summary Snickerdoodle Cake With Streusel Topping

A cinnamon and sugar snickerdoodle cake with a crumb topping. Also makes great cupcakes!

Ingredients | Cake Design With Picture On Top

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

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-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.

Regular flour can be substituted for cake flour, but I find that cake flour helps prevent the crumbs from sinking into the cake during baking.

Info | Cake Design With Picture On Top

prep: 20 mins cook: 35 mins total: 55 mins Servings: 16 Yield: 16 servings

TAG : Snickerdoodle Cake With Streusel Topping

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