Snickerdoodle Cake

Crunchy sugar cinnamon coating, tender and delicate crumb inside, what’s not to love?

WHAT???? Snickerdoodle cookies in cake form? A dream come true. This cake encompasses all the bits of the cookie we love, but in cake form – perfect for a dessert or just snacking.

PREPARE THE PAN

  •  1 cup granulated sugar
  •  2 teaspoons cinnamon

CAKE

  •  2 1/2 cups all-purpose flour
  •  2 teaspoons cinnamon
  •  1 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1 cup (2 sticks) unsalted butter, at room temperature
  •  1 cup granulated sugar
  •  1 cup light brown sugar, packed
  •  3 large eggs, at room temperature
  •  2 teaspoons vanilla extract
  •  1 cup Greek yogurt or sour cream

PREP THE PAN

  1. To a small bowl, add 1 cup granulated sugar, 2 teaspoons cinnamon, and whisk to combine; set aside.
  2. Preheat oven to 325F.
  3. Generously spray a 9-inch (12-cup) Bundt pan with floured cooking spray (or grease the pan with shortening), being careful to cover all the nooks and crannies, as well as the center tube. Gently dust the entire inside of the pan with the cinnamon-sugar mixture. You will only need about 1/4 to 1/2 cup of cinnamon-sugar, but try to evenly coat the inside surface of the pan, including the tube.
  4. Save the remaining cinnamon-sugar mixture for layering in as the filling; set everything aside. (I used less than half the remaining sugar mixture but just couldn’t bring myself to put that much of a sugar layer in a cake that already has 2 cups of sugar in it!)

CAKE

  1. To a large bowl, add the flour, 2 teaspoons cinnamon, baking powder, baking soda, salt, and whisk to combine; set aside.
  2. To the mixing bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the butter and beat on medium-high speed for 1 minute.
  3. Stop, scrape down the sides of the bowl, add 1 cup granulated sugar and mix on medium-high speed until light and fluffy, about 3 minutes.
  4. Stop, scrape down the sides of the bowl, add the brown sugar and mix on medium-high speed until the mixture looks light brown and uniform in color, about 2 minutes.
  5. Stop, scrape down the sides of the bowl, and add the eggs one at a time, mixing on medium speed for 1 minute after each egg.
  6. Stop, scrape down the sides of the bowl, add the vanilla and mix on medium speed to incorporate, about 30 seconds.
  7. Add half the flour mixture, half the Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
  8. Add the remaining flour mixture, remaining Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
  9. Turn half the batter out into the prepared pan, smoothing the top lightly with a spatula. The batter is quite thick and that’s okay.
  10. Evenly sprinkle the reserved cinnamon-sugar mixture over the top of the batter, which creates the filling as the cake bakes. (As I mentioned earlier, use as much of the sugar mixture as you are comfortable with – I had lots left)
  11. Turn the remaining batter out into the pan, smoothing the top lightly with a spatula. Bake for 55 to 62 minutes (I baked for 59 minutes), or until top is lightly golden brown and set, and a toothpick inserted into the cake comes out clean or with a few moist crumbs, but no batter. Don’t overbake because the cinnamon-sugar crust will become overly crunchy.
  12. Allow cake to cool in pan on a wire rack for 10 minutes before inverting onto a wire rack to cool completely.

I found this recipe on a new site for me, Averie Cooks. This turned out so well that I might be hopping over to her site again to see what else she has going on.

Served for dessert with a dollop of whipping cream, this cake is also so moist and delicious on its own, it is perfect for snacking
The girls are in training to “stylize” my food photos – this is Stella’s version.
Here is Sloan’s interpretation – either one makes me want to take a bite.

Stela was quick to to make sure I saved the recipe so it could get it on the blog. Well, she asked if I screenshot the recipe and when I said I printed it out, her dad told her that was the old fashioned way of taking a screen shot.

Raspberry Macaroons

Raspberry macaroons

So pretty, these raspberry macaroons are absolutely delicious.

  • 1 1/4 Cups granulated sugar, divided
  • 1 Package (6 ounces) Driscoll’s Raspberries
  • 4 large egg whites, at room temperature
  • 4 packed cups unsweetened shredded or fine flake coconut (7 ½ ounces/212g)
  • 1 Tsp. salt
  • 1 Tsp. vanilla extract
  • 6 Ounces dark chocolate, chopped
  • 1 Tsp. coconut oil
  • PREHEAT oven to 325˚F.
  • LINE two baking sheets with parchment paper.
  • PLACE 1/4 cup sugar to a medium bowl.
  • ADD 1 package raspberries.
  • MASH mixture with a fork or muddler until berries are broken down.
  • SET ASIDE raspberry mixture to macerate, about 2 minutes.
  • PLACE remaining 1 cup sugar into bowl of a stand mixer fitted with whisk attachment.
  • ADD 4 eggs whites.
  • WHISK mixture on high speed until foamy.
  • ADD raspberry mixture, 4 cups coconut, 1 teaspoon salt, and 1 teaspoon vanilla.
  • WHISK until well combined.
  • ADD more coconut as needed to make sure all liquid is absorbed into mixture.

    Raspberry macaroons 4

    Depending on how juicy your raspberries are, it may take up to a cup of additional coconut in order to get the right texture.

  • SCOOP 2-tablespoon-sized macaroons onto prepared baking sheets.
  • PRESS and PAT surface of macaroons with fingertips to ensure they look tidy and don’t crack while baking.
    Raspberry Macaroons 5
  • BAKE for about 30 minutes or until the tops are dry and lightly golden brown and ROTATEsheets halfway through bake.
  • PLACE baking sheets onto cooling racks.

    Raspberry macaroons 2

    Bake until just lightly golden.

  • ALLOW macaroons to cool for about 10 minutes.
  • PLACE 6 ounces dark chocolate into a microwave safe bowl.
  • ADD 1 teaspoon coconut oil.
  • HEAT chocolate mixture in microwave for 15 seconds.
  • STIR chocolate mixture.
  • CONTINUE heating and stirring chocolate in microwave in brief intervals until completely melted.
  • DIP bottoms of macaroons into melted chocolate.
  • DRIZZLE tops of macaroons with remaining melted chocolate as desired.
    Raspberry Macaroons 1
  • CHILL macaroons in refrigerator until chocolate is set, about 20 minutes.
  • ALLOW macaroons to come to room temperature before serving.Raspberry macaroons 3

I watched a video on Instagram from feedfeed, and they made these macaroons with blackberries – they looked so delicious, and I had everything already in the house, as long as I worked with raspberries instead of blackberries – the recipe came from Driscoll’s Berry website.