By Kevin Williams
SNICKERDOODLE CRAZY CAKE
Who doesn’t love the comforting taste of snickerdoodle cookies? If you do like snickerdoodles, this Snickerdoodle Crazy Cake is for you! Snickerdoodles are not a purely Amish culinary tradition, but the cookie has been adopted by many Amish as their own. The reasons are easy to understand: snickerdoodles are easy to make, have a great flavor, and don’t require a bunch of fancy ingredients, all key parts of Amish culinary culture. But, cookies? I love cookies, I love eating them, not making them. It’s just time-consuming to drop batter by the spoonful onto trays and then run the oven all afternoon while you rotate trays in and out. No, whenever possible, I make cookies into bars. You can just put the batter into a pan, pop it in the oven, and that’s that.
I love this snickerdoodle cake concept for the same reason, it allows you some of the taste and comfort of the cookie without having to spend the entire day taking cookie sheets in and out of the oven.
Reader Penny shared this variation on the Amish favorite: Snickerdoodle Cake! And here’s something intriguing about the recipe, you can make it without cream of tartar. personally, I am not a huge cream of tartar fan. The cream of tartar does, in fairness, give the Snickerdoodles their distinctive taste. But too much of it and it is too distinctive for my taste. It’s tough to get just the right amount. But this cake you can ditch the cream of tartar and just enjoy the other flavors. Penny says:
Cream of tartar is not necessary if you do not have it on hand. Cream of tartar is used to give the distinctive tang taste in Snickerdoodle cookies, not as an leavening agent. You still get all the cinnamon and sugar flavor if you leave cream of tartar out. Make sure your baking soda and vinegar are fresh – they are what make the cake rise.
And what makes this a definite crazy cake is that you don’t need eggs for this recipe, so if you want to conserve your eggs, this cake recipe won’t set you back!
Penny’s husband, Geoff, said the recipe is a “keeper” and Penny enjoyed the cake.
- 1½ cups all-purpose flour
- ½ cup sugar
- ½ cup light brown sugar
- 2½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar (optional)
- ½ teaspoon salt
- Wet Ingredients 5 Tablespoons vegetable oil (or canola) 2 teaspoons pure vanilla extract 1 teaspoon apple cider vinegar (or white vinegar) 1 cup water
- Cinnamon Sugar Topping 1 Tablespoon sugar 1 teaspoon ground cinnamon
- Directions Preheat oven to 350 degrees F. Spray an 8″x 8″ baking dish with non-stick cooking spray.
- Mix dry ingredients (flour, sugar, brown sugar, cinnamon, baking soda, cream of tartar and salt) in prepared baking dish until well blended. Next, make 3 depressions in dry ingredients – two small, one larger.
- Add the vinegar in one depression, vanilla in the other and the vegetable oil in the third larger depression.
- Pour water over all. Mix well with a fork until smooth. . Bake on middle rack of oven for approximately 35 minutes.
- While the cake is baking, mix the cinnamon and sugar for the topping. Check center of cake with toothpick to make sure it comes out clean. While the cake is still warm fresh out of the oven, sprinkle cinnamon sugar evenly over top. Allow to cool, enjoy!