This delicious Caramel Snickerdoodle Cake is a recipe I have been eyeballing for several weeks now. I picked up everything I needed to bake it about two weeks ago. I have only just now gotten around to baking it today (Friday as I write this). There were other things to do and to eat. We finally ran out of baked goods today!
I don't know about you, but I think every house needs a cake in it for the weekend! Weekends are usually when we stop to indulge ourselves a little bit and a nice fresh cake helps us to do just that.
And what a cake this is! Caramel Snickerdoodle Cake. Just the name starts my tastebuds into tingling!
The original recipe comes from this cookery book. Lost Recipes by Betty Crocker. Beloved Vintage Recipes for Today's Kitchen.
It is a treasure trove of recipes both for Betty Crocker fans as well as modern cooks. Especially if you are intersted in recipes with a bit of nostalgia involved.
Its a book filled with up-dated versions of tried-and-true recipes from the Betty Crocker kitchens. Many of them have fallen out of vogue and have been forgotten. But I say, bring them on!
I adore retro recipes! And I love books like this one. I highly recommend it. Everything I have cooked from it so far has been exemplary!
It was the name of this cake that first intrigued me. Caramel Snicker Doodle Cake. It rolls off the tongue beautifully.
I adore Snickerdoodles. They are cinnamon flavoured sugar cookies that have been rolled in cinnamon sugar prior to baking. That way you get a nice cookie with a cinnamon sugar crust on the outside.
This cake is based on that same premise. You can either bake it in a tube/chiffon/ angelfood pan, or in a bundt pan. I chose my sister's bundt pan.
It was a bit fiddly shaped so I had my doubts as to whether the cake would release properly, but bingo! It did. My worry was for naught.
Because it has a sugar crust, its really important that you grease your cake tin really well with something that isn't going to react with the sugar and burn. I used white vegetable shortening. That is what is recommended in the recipe.
I trust the Betty Crocker kitchens. The cake tin will be dusted with a cinnamon sugar coating before adding the batter. That's why you really want to make sure you grease it well so nothing sticks to the pan.
That cinnamon sugar coating is essential to the snickerdoodleness of this cake. It creates a lovely cinnamon sugar crunch on the outside of the cake that is a beautiful contrast to the cake it self.
The cake it self is also lightly flavoured with cinnamon and vanilla. You create the batter using an all in one method. That just means that all of the cake ingredients are beaten together in one bowl.
I did whisk the flour and other dry ingredients together first before adding anything else. I wanted to make sure that the baking soda was evenly distributed.
There is nothing worse than biting into something and getting a mouthful of baking soda. That is a huge turn off for me, as I am sure it is for you! Ain't nobody going to enjoy that!
The cake itself, aside from the coating, is incredibly moist and delicious. There is sour cream in the batter and melted butter. That always makes for a deliciously rich cake.
It also uses evaporated milk, which further ensures that it is going to be a lovely moist cake. Just a note here. The butter here has measurements marked on the side of the foil.
The recipe called for 1/2 cup of butter melted. I used the foil measurement and melted the butter. Then I thought to myself, hmmm . . .
That looks a tad bit too much. I poured it into a measuring cup and it was probably closer to 3/4 cup than it was 1/2 cup, so be warned. You can't always trust the measurements on packages.
Full disclosure here. I didn't quite have a full cup of sour cream. I added some buttermilk to it to make up the full amount.
I wasn't short by much so I knew that it wouldn't affect the cake batter overly much. But then . . .
It called for 5 ounces of evaporated milk, which I was assuming was a whole tin. DUH! Nope, that is really only not much more than 1/2 a cup, or a generous 120ml. So I added extra milk . . .
This could easily have been a disaster, but hey! It turned out fine! As you can see from the above photograph, it is incredibly moist!
I had to cut a little sliver to taste test it. For quality purposes you know. Anyone who eats at my table knows that most of the time a tiny bit of whatever I am serving is missing.
Those are the hazards of eating at a food bloggers table.
We are having Chili Dogs and Chips using some leftover chili from the other night. It was excellent chili so we are in for a real treat when we combine that with this cake. Oh boy, but you will need to roll us out of here! Talk about Bon Appetit!
Caramel Snickerdoodle Cake
Yield: 16Author: Marie Raynerprep time: 20 Mincook time: 50 Mininactive time: 1 Hourtotal time: 2 H & 10 MYou can use either a bundt pan or a tube pan for this lush cake. It is an incredibly delicious and moist cinnamon flavoured cake, with a crunchy cinnamon sugar crust and a lush caramel drizzle topping. Fabulously tasty!Ingredients
For the crust:- white shortening to butter the baking tin
- 2 TBS golden caster sugar
- 1 tsp ground cinnamon
- 2 1/2 cups (350g) all purpose flour
- 1 3/4 cups (350g) granulated sugar
- 1 tsp ground cinnamon
- 2 tsp baking soda
- 1 tsp salt
- 5 fluid ounces evaporated milk (reserve 1 TBS for topping)
- 1 cup (120g) sour cream
- 1/2 cup (120g) butter, melted
- 1 tsp vanilla
- 2 large free range eggs, beaten lightly
- 10 caramels, unwrapped
- 1 TBS evaporated milk
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Grease a bundt or a tube pan really well with some white vegetable shortening. Mix together the 2 TBS of sugar and cinnamon and completely dust the insides of the cake tin, coating it evenly. Shake out any excess.
- Mix the flour, soda, salt, sugar, and remaining cinnamon together in a large bowl. Add the milk (don't forget to save 1 TBS), the eggs, vanilla, sour cream and melted butter. Beat all together until well blended.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, until well risen and a toothpick inserted in the center comes out clean. Leave to cool in the pan for half an hour.
- Remove from the pan and leave to cool completely for one hour.
- Put the reserved milk and unwrapped caramels into a microwavable dish. Cook on high in the microwave for 1 to 2 minutes, whisking every 30 seconds until the caramels are melted and the mixture is smooth. Drizzle over the cooled cake.
- Cut into thick slices to serve.
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