July 3, 2013

Snickerdoodle cake

1 1/2 c. all-purpose flour
1 1/2 c. cake flour
1 Tbl. baking powder
1/2 tsp. salt
1 Tbl. cinnamon
1 c. (2 sticks) unsalted butter, softened
1 3/4 c. sugar
4 large eggs
2 tsp. vanilla extract
1 1/4 c. milk

Brown Sugar Cinnamon Buttercream
1 c. (2 sticks) unsalted butter, softened
1/4 c. brown sugar
2 tsp. vanilla extract
1/2 tsp. cinnamon
4 c. powdered sugar
milk, if needed to reach desired consistency

Preheat oven to 325 degrees.  In a medium bowl, stir together the all-purpose flour, cake flour, baking powder, salt and cinnamon; set aside.  In a separate bowl, cream together the butter and sugar and light and fluffy.  Add the eggs, one at a time, beating after each.  Add the vanilla.  Add the dry ingredients alternately with the milk, starting and ending with dry.  Spread batter evenly into a greased 12x18-inch jelly roll pan.  Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool completely.

For the buttercream: Beat butter, brown sugar, vanilla and cinnamon until light and fluffy and the brown sugar is dissolved.  Add powdered sugar, one cup at a time, beating until smooth and creamy.  Add milk, if needed as you go, to reach desired creamy consistency.  Spread over cooled cake.  


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