Bready or Not: Snickerdoodle Loaf Cake
My husband has worked an awful lot of night shift in the past year. One evening, I was really missing him. I knew when he came home in the morning, he'd probably skip eating. I got it in my head to make a treat for him--not something that made huge amounts like the normal batches of cookies he takes to work, but something special for him.
He loves snickerdoodle cookies, so I got it in my head to make him a little snickerdoodle loaf cake.
This cake is indeed little. It's not meant to feed a crowd. The cake is only about two inches high. This is pretty ideal if you want a special breakfast or dessert for two or three people. Leftovers keep great in a bit of plastic wrap.
I've made it two ways, using cake flour and using homemade cake flour. There was absolutely no difference between the two. You can also tweak the spice mix to your preference. I love cardamom so I added that in, but you could also give this more of a chai or gingerbread zing, if you so desire.
Or you can just enjoy it in all its snickerdoodly goodness. That's fine, too.
Snickerdoodle Loaf Cake
modified from Tutti Dolci
Snickerdoodle Loaf Cake
1 cup cake flour*
[*Make your own cake flour: combine 2 tablespoons cornstarch with scant 1-cup of flour; sift together.]
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup low-fat buttermilk
2 Tbsp sour cream OR plain fat-free yogurt
2 Tbsp unsalted butter, at room temperature
1/3 cup sugar
1/8 teaspoon cream of tartar
1 tsp vanilla extract
1 large egg, room temperature
Swirl & Topping
1.5 Tbsp sugar
1 heaping teaspoon cinnamon
1/2 teaspoon cardamom (optional)
1) Preheat oven to 350°F and line an 8 x 4-inch loaf pan with parchment paper, leaving some sticking out to act like handles. Spray paper with Pam or other nonstick spray.
2) Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3) Beat butter, sugar, cream of tartar, and vanilla in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add egg, beating until combined, then the buttermilk and sour cream/yogurt. Slowly add the flour mixture.
4) Whisk sugar and cinnamon together in a small bowl. Pour half the batter into prepared pan; sprinkle with half the cinnamon-sugar mixture. Use a small spatula to swirl the layers together. Spoon in remaining batter and smooth top with an offset spatula; sprinkle with remaining cinnamon-sugar-spices.
5) Bake for 30 minutes, until a toothpick inserted in the center comes out clean and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes. Lift out cake by parchment paper and cool completely on wire rack. Store leftovers in an airtight container at room temperature up to 2 days, if it lasts that long.
OM NOM NOM.
He loves snickerdoodle cookies, so I got it in my head to make him a little snickerdoodle loaf cake.
This cake is indeed little. It's not meant to feed a crowd. The cake is only about two inches high. This is pretty ideal if you want a special breakfast or dessert for two or three people. Leftovers keep great in a bit of plastic wrap.
I've made it two ways, using cake flour and using homemade cake flour. There was absolutely no difference between the two. You can also tweak the spice mix to your preference. I love cardamom so I added that in, but you could also give this more of a chai or gingerbread zing, if you so desire.
Or you can just enjoy it in all its snickerdoodly goodness. That's fine, too.
Snickerdoodle Loaf Cake
modified from Tutti Dolci
Snickerdoodle Loaf Cake
1 cup cake flour*
[*Make your own cake flour: combine 2 tablespoons cornstarch with scant 1-cup of flour; sift together.]
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup low-fat buttermilk
2 Tbsp sour cream OR plain fat-free yogurt
2 Tbsp unsalted butter, at room temperature
1/3 cup sugar
1/8 teaspoon cream of tartar
1 tsp vanilla extract
1 large egg, room temperature
Swirl & Topping
1.5 Tbsp sugar
1 heaping teaspoon cinnamon
1/2 teaspoon cardamom (optional)
1) Preheat oven to 350°F and line an 8 x 4-inch loaf pan with parchment paper, leaving some sticking out to act like handles. Spray paper with Pam or other nonstick spray.
2) Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3) Beat butter, sugar, cream of tartar, and vanilla in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add egg, beating until combined, then the buttermilk and sour cream/yogurt. Slowly add the flour mixture.
4) Whisk sugar and cinnamon together in a small bowl. Pour half the batter into prepared pan; sprinkle with half the cinnamon-sugar mixture. Use a small spatula to swirl the layers together. Spoon in remaining batter and smooth top with an offset spatula; sprinkle with remaining cinnamon-sugar-spices.
5) Bake for 30 minutes, until a toothpick inserted in the center comes out clean and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes. Lift out cake by parchment paper and cool completely on wire rack. Store leftovers in an airtight container at room temperature up to 2 days, if it lasts that long.
OM NOM NOM.