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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. Tanya

    I am a chocolate lover and am always tempted to go straight for the chocolate dessert..I do like to try other things though.

  2. Renee (Kudos Kitchen)

    Oh how I love a crinkly cinnamon-sugar crust! This looks wonderful!!!

  3. Lynda

    I have already subscribed by email.

  4. Janelle Belka

    I am definitely a chocolate lover! I always choose the chocolate!

  5. Lynda

    Wow you’ve been baking up a storm with lots of goodies! I will be trying this snake cake…we love snickerdoodles, so I know this will be a favorite.
    I do usally try a chocolate dessert first, but fruit desserts are close behind.

  6. Valerie

    Total chocolate lover, here! It’s gotta have some kind of chocolate for me to *really* enjoy it. That being said, your snickerdoodle snack cake still looks really good to me!

  8. RJ Flamingo

    I like Barbara Bakes on Facebook.

  9. RJ Flamingo

    I follow you on Twitter.

  10. Rosa

    That cake looks irresistible!

    Cheers,

    Rosa

  11. deeba

    Stumbled!

  12. RJ Flamingo

    Stumbled!

  13. deeba

    Oooooooooooh didn’t read the rules…I’m quite the adventurous non-chocolate lover. I like developing non-choc recipes to add to choices!

  14. deeba

    I wish you win GF…this is a beautiful recipe – yum yum yum! I love the way you served them up with reduced fat vanilla ice-cream!

  15. RJ Flamingo

    I love chocolate, but I wouldn’t turn down a nice creme brulee, either. Or a hunk of that awesome snack cake of yours, either!

  16. Eliana

    I subscribe via email 🙂

  17. Eliana

    I am a follower on Twitter 🙂

  18. Eliana

    I’m not that big of a chocolate lover so vanilla always wins for me.

  19. Clisty

    I’ve liked your page on Facebook

  20. Clisty

    I follow you on Twitter