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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