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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. Bonnie

    Congratulations Barbarba! Good luck in the competition. I can’t wait to hear all about your weekend.

    I love anything that tastes like a snickerdoodle. This recipe looks like a “winner” to me.

  2. Anjie B.

    I like you on FB. 🙂

  3. Anjie B.

    I am a subscriber!

  4. gabriela

    hello, i am already subscribe.
    I LOVE CHOCOLATE, BUT I LOVE ALMOST ALL KIND OF DESSERT,
    I AM GOING TO TRY YOUR SNICKERDOODLE SNACK CAKE, IF THESE TASTE AS GOOD AS IT SOUND, AND WITH FEWER CALORIES!

  5. Anjie B.

    I’m not partial to either…I like chocolate and non-chocolate all the same BUT this recipe will be a HUGE hit with my 7 year old that doesn’t like chocolate and my husband that LOVES Snickerdoodles. Thanks for sharing it!

  6. Cara

    I am a subscriber!

  7. Cara

    I don’t discriminate against any dessert! I love them all, chocolate or non-chocolate!

  8. NWil

    I always seem to go for the non-chocolate desserts.

  9. Amanda

    That looks amazing Barbara! I love the snickerdoodle flavor so I bet this is so good!

  11. Lisa

    I’m following you on Twitter. (ps152)

  12. Lisa

    I “liked” you on Facebook.

  13. Lisa

    I’m a little of both, I’ll go for whatever looks best at the moment whether it’s chocolate or not.

  14. Tricia

    Do you trust anyone that doesn’t like chocolate?

  15. Jan

    I am an email subscriber too.

  16. Jan

    I used to be a serious Chocoholic but nowadays I almost always choose something other than chocolate.

  17. Nive

    I subscribe via email….

  18. Nive

    Chocolate desserts are the best way to end up any meal for me…Thanks for this giveaway…

  20. Krista

    How awesome to be selected! Unless cheesecake is a choice, I always choose a chocolate dessert!!! Even better, chocolate + cheesecake!