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Snickerdoodle Snack Cake, Bake-Off and a Giveaway

Published by Melissa on | Updated |

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Snickerdoodle-Snack-Cake-Stacked

Last year I created a Snickerdoodle Bread that incorporates the flavors of a Snickerdoodle cookie. It is absolutely delicious and was an immediate family favorite. The crisp cinnamon-sugar coating with the rich buttery middle seems perfectly suited to the holidays; so for the Bake-Off I decided to give my Snickerdoodle Bread a makeover to reduce the saturated fat and cholesterol and created this Snickerdoodle Snack Cake recipe.

Snickerdoodle-Snack-Cake-5

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To eliminate roughly 1,200 mg of cholesterol and 168 grams of saturated fat, I replaced butter with cholesterol-free I Can’t Believe It’s Not Butter! and replaced the sour cream with non-fat Greek yogurt. I am confident that no one would be able to taste the difference between butter or I Can’t Believe It’s Not Butter! in this dessert.

I also made a couple of other changes so that it could be baked in 9 x 13 pan and served as a special holiday dessert. I topped my Snickerdoodle Snack Cake with a scoop of Breyers Smooth & Dreamy reduced fat vanilla ice cream and a drizzle of Cinnamon Caramel Sauce.

Snickerdoodle-Sundaes-2

This snack cake is not a light and fluffy cake. Its more like a cross between a brownie and banana bread topped with a crinkly cinnamon-sugar crust. Its perfect for a mid-day or late night snack. It would also be great served as a coffeecake for breakfast with icing drizzled on top. Or you can do as I did and create Snickerdoodle Ice Cream Sundaes for a spectacular holiday dessert.

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5 from 1 vote

Snickerdoodle Snack Cake, Bake-Off and a Giveaway

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 12 -18 bars
Author: Barbara Schieving

Ingredients 

®

  • 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

Topping:

  • 1 Tablespoon sugar
  • 1 teaspoon cinnamon

Cinnamon Caramel Sauce

  • 1 cup caramel ice cream topping
  • ¼ teaspoon cinnamon

Instructions

  • 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.)
  • 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.
  • Beat in eggs one at a time, mixing well after each addition.
  • Mix in vanilla and yogurt until well blended. Mix in flour mixture just until blended.
  • Toss the cinnamon chips with 2 T. flour; stir into batter. Evenly spoon batter into prepared pan.
  • Mix 1 tablespoon sugar and 1 teaspoon cinnamon; sprinkle cinnamon sugar evenly over the top of the batter.
  • 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.
  • Remove from oven and let cool completely before serving.
  • *Note: For smaller gatherings, this recipe is easily divided in half and baked in an 8x8 pan.
  • Cinnamon Caramel Sauce
  • Whisk together caramel ice cream topping and ¼ teaspoon cinnamon in a small saucepan over medium heat until warm.
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About Melissa & Barbara

As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

Reader Interactions

Comments

    5 from 1 vote (1 rating without comment)

  1. Brandy

    Choose a chocolate dessert all the way!

  2. Megan

    Good luck in NYC!

  3. Jessie C.

    stumbled@tcarolinep

  5. Jessie C.

    Follow Barbara Bakes on Twitter@tcarolinep

  6. Jessie C.

    Like Barbara Bakes on Facebook@tcarolinep JessieKatie S

  7. Jessie C.

    I’m a subscriber

  8. Jessie C.

    Chocolate lover here and always choose a chocolate dessert whenever possible

  9. CL

    I am a huge chocolate fan and always prefer a chocolate dessert! Even so, this recipe sounds good!

  10. Bridget

    Yes, yes, yes I’m a chocolate lover. I even have it as a listing on my resume Hobbies include: Crafts, Cooking (chocolate), Gardening, Reading & Camping

    I do like other desserts almost all of them lets not discriminate now.

  11. gloriadelpilar_1994@yhaoo.com

    These look amazing! Im following you rigt now! Love your recipes and your blog! gloria

  12. Julie L

    like u on fb-Julie Scott Laws

  13. Julie L

    email subscriber using the above email address

  14. Julie L

    I am a chocolate lover but I also eat non-chocolate desserts like apple pie 🙂
    thanks for the giveaway
    best of luck to u

  15. Amber

    Following on Twitter 🙂

  16. Amber

    I prefer chocolate, but I don’t discriminate against sweets!

  17. Cindy

    I can’t wait to try this recipe! I prefer non-chocolate desserts, but I’ll try anything that’s sweet!

  18. Joanna

    I follow on twitter @jojobean26

  19. Joanna

    I’m a huge chocolate lover, but lately, I’ve been reaching for fruit desserts instead!

  20. Rose

    Would have so lovedd to try , i cant believe it aint butter ,but it aint available here yet:-((((
    SOmeday [soon] ,i hope it will and would love to bake this cake , i love how well u described the type of texture we are looking at here!