Go Back
–+ servings

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

Image
Print Recipe Pin Recipe
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.