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Caramel Snickerdoodle Cake

caramel snickerdoodle cake

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Caramel Snickerdoodle cake is a moist quick bread style cake coated in cinnamon sugar and topped with sweet caramel.

This recipe is tried and tested by good ol' Betty Crocker herself. This joined my rotation when I was trying to find a recipe for a dessert that had the fall flavor my family wanted and the ease that is mandatory when it is still way to hot to have the oven going.

I found this amongst the pages of one of my seven million vintage cookbooks. I'm pretty sure it was a Betty Crocker Picture cook book that I had been meaning to re-bind since I found it at a thrift store. Alas here we are, it's still falling apart at the spine. But what're you going to do? Bake! Of course. Stains are but memories on the pages of the recipes.

Now this is not the original caramel snickerdoodle cake as it came out of the book. I have made alterations to the recipe to make it even simpler to make, without compromising the original recipe. I hope you enjoy eating this cake as much as dad-man does.

Prep Time 10 mins
Rest Time 90 mins
Total Time 1 hr 40 mins
Courses: ,
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 8 servings
Description

Cinnamon sugar dusted cake topped with a caramel drizzle.

Ingredients
  • 1-3/4 cups sugar (plus 2 Tbsp)
  • 3 teaspoons ground cinnamon
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 can evaporated milk (5 oz)
  • 1 cup sour cream
  • 1/2 cup butter or margarine, melted
  • 1 teaspoon vanilla
  • 2 eggs, beaten
  • 1 jar caramel topping (8 oz)
Instructions
  1. 1
    Preheat the oven to 350 deg Fahrenheit. Grease a 12-cup bunt pan or fluted tube pan with butter or margarine. Mix 2 tablespoons of sugar with 2 teaspoons of cinnamon in a small bowl. Sprinkle mixture over the inside of the pan, turning it to evenly coat. Shake out any excess.
  2. 2
    Mix the remaining 1-3/4 cups of sugar and 1 teaspoon of cinnamon, flour, baking soda and salt in a large bowl. Stir in the evaporated milk, sour cream, melted margarine/butter, vanilla and eggs into the dry ingredients until well blended. Pour batter into the prepared pan.
  3. 3
    Bake for 40 to 50 minutes or until a toothpick comes out clean when inserted into the center of the cake. Let the cake stand for 30 minutes and remove it from the pan. Cool completely, about an hour.
  4. 4
    Microwave caramel sauce according to jar instructions, and drizzle over the cooled cake.
Read it online: https://fabledkitchen.com/recipe/caramel-snickerdoodle-cake/