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.
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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.
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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Snickerdoodle Snack Cake, Bake-Off and a 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
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.
Cakelaw
Good luck with the bakeoff Barbara. Love your snack cake – I’d be happy to snack on some right now …
Catherine R
Chocolate please. But I must admit snickerdoodle is one of my favorite cookies, so this snack cakes sounds wonderful. Good luck in the bake-off.
Chris M.
Personally, I love something like this cake, cinnamon coffee cakes/breads are my dessert weakness. Definitely a non chocolate person. Thanks!
Jenny
Definitely chocolate! But I can always go for something without, especially if there’s cinnamon 🙂
Amy from She Wears Many Hats
Yum! If you make another, will you call me and I can “casually” stop by with milk.
stephanie
CHocolate is always first, but you don’t have to call me twice for ANY dessert
Jane Bonacci (The Heritage Cook)
I am one of the few who actually prefers non-chocolate desserts, but will happily eat chocolate too!
Jane Bonacci (The Heritage Cook)
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Jane Bonacci (The Heritage Cook)
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Jane Bonacci (The Heritage Cook)
Barbara, these look absolutely amazing. Perfect for the holidays and all year long. Thanks for sharing it with us!!
Maria
Love this cake. I don’t know if I could turn this down, but I do love chocolate!
Juliana
Barbara, the cake looks awesome, and yes, I want mine with a scoop of ice cream 🙂
Julia
Okay, I had to make these… so I just did! Yummy Harvest time flavor, flaky scrumptious cake. I AM Diabetic so I made a few changes. I used light vanilla yogurt because it was what I had on hand. I used 2 cups Splenda instead of 1.5 cups sugar, though I did use a Tb. of Sugar for the top as suggested.
I’m also lactose intolerant so I can’t handle milk or icecream well. I used a dollop of light whip cream and skipped the caramel all together. I ate two right away and my brother (the only other person around at 4:00pm) at four pieces.
Barbara
I love that you made them today! A dollop of cream on top sounds perfect! Thanks so much for letting me know that you tried them and created a great diabetic version.
SMITH BITES
Snickerdoodles are probably my most favorite cookie and I don’t bake them nearly enough! Love that your original recipe could be tweaked with no compromise to the taste/texture!
Vicki
I just subscribed to your site by email. I love snickerdoodle cookies so I can’t wait to try out your snack cake recipe.
Vicki
I prefer a non-chocolate dessert and your Snickerdoodle snack cake really sound good. I will be trying this recipe soon.
Kristen J
I subscribe to you via Google Reader.
Kristen J
I love chocolate!!! My fav recipe is just a good old fashioned brownie recipe my mom gave me years ago.