When it comes down to it, I’m a sucker for good ole simple cake. I try to embrace the fancy stuff but you know what? I honestly can’t be bothered most weekend. While a multi-tiered, decorated and sparkly cake sure does look appealing, the 5-hour prep process doesn’t sound fun. At all.
No thanks, I will take a basic cake.
And, you know what makes these basic cakes so special? When done right, the flavors and textures can absolutely beat any competition. Take this Snickerdoodle Cake I saw on My Baking Addiction. Sure it looks a little boring but you know what? It was better than any cake I had this past month. It even rivaled those vanilla cupcakes with chocolate buttercream. Crazy, right?
I think it was the combination of the vanilla cake and the cinnamon sugar crunch. The cake is extremely moist (even after 3 days!) and boasts a sweet vanilla flavor that I became seriously addicted to. With the layer of crunchy cinnamon-goodness, this cake was a hit.
Originally a bundt cake, I adapted it to be a 9-inch one layer cake, and it really could have been made into a two layer cake. There was a ton of batter and, because I was lazy, I poured all of it into the 9-inch pan, fully aware that the likelihood of it overflowing was high. Thankfully, it didn’t overflow but I think I got luck. Note to you: only fill your pan 3/4 of the way full, that way your cake can expand in the oven and not turn into a kitchen disaster.
I’m already thinking of another adaptation that I can make to this. Maybe a two-layer cake with a cinnamon buttercream frosting? Sounds deliciously tempting!
Adapted from My Baking Addiction
2 teaspoons ground cinnamon
1 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature
In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and Preheat oven to 325F.
Using a spray product like Pam with Flour, generously spray a 9 inch cake pan. (Note: If you don’t want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan. Save the remaining sugar and cinnamon mixture and set everything aside.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.
Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely. aside.