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Snickerdoodle Snack Cake, Bake-Off and a Giveaway
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Servings:
12 -18 bars
Author:
Barbara Schieving
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Course:
Cakes
Keywords:
dessert
Giveaway
🧂 Ingredients
2 cups
all-purpose flour
2 teaspoons
baking powder
½ teaspoon
salt
2 teaspoons
cinnamon
1 cup
2 sticks [I Can't Believe It's Not Butter!® Sticks], softened
1 ½ cups
sugar
2
large eggs
2 teaspoons
vanilla
⅔ cup
non fat Greek yogurt
can substitute low fat yogurt or light sour cream
1 cup
cinnamon chips
optional
1 Tablespoon
sugar
1 teaspoon
cinnamon
1 cup
caramel ice cream topping
¼ teaspoon
cinnamon
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Instructions
1
Preheat oven to 350º. Grease and flour a 9 x 13 baking pan. (Tip: you can use
the wrapper from the I Can't Believe It's Not Butter! Sticks to grease the pan.)
2
Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl;
set aside.In a large mixing bowl, beat together I Can't Believe It's Not Butter!
Sticks and 1 ½ cups sugar until fluffy, about two minutes on medium speed.
3
Beat in eggs one at a time, mixing well after each addition.
4
Mix in vanilla and yogurt until well blended. Mix in flour mixture just until
blended.
5
Toss the cinnamon chips with 2 T. flour; stir into batter. Evenly spoon batter
into prepared pan.
6
Mix 1 tablespoon sugar and 1 teaspoon cinnamon; sprinkle cinnamon sugar evenly
over the top of the batter.
7
Bake at 350º for 35 to 45 minutes until a toothpick inserted into a crack in the
center of the cake comes out clean, the cake is pulling away from the edges of
the pan and the center feels firm.
8
Remove from oven and let cool completely before serving.
9
*Note: For smaller gatherings, this recipe is easily divided in half and baked
in an 8x8 pan.
10
Cinnamon Caramel Sauce
11
Whisk together caramel ice cream topping and ¼ teaspoon cinnamon in a small
saucepan over medium heat until warm.
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