Snickerdoodle Crazy Cake Recipe Recipe For Shrimp Recipe For Banana

SNICKERDOODLE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. Make topping by mixing 1/4 cup sugar and 1/2 teaspoon cinnamon with 1 tablespoon butter. Set aside.
• In a large bowl mix flour, baking powder and 1/2 cup sugar. Cut in shortening to a fine grain. In a separate small bowl beat egg, then pour in milk and mix together. Beat into dry mixture with minimum of strokes.
• Spread batter into prepared pan and sprinkle with topping. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.

SNICKERDOODLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour.
• Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy. Add white sugar and beat until incorporated into the creamed butter. Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg. Stir 1 teaspoon vanilla extract into creamed butter mixture.
• Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Gradually beat 1/3 the flour mixture into butter mixture, alternating with the 3/4 cup milk and ending with flour mixture until batter is smooth. Pour batter into the prepared cake pans.
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Turn cakes onto a wire rack to cool completely, at least 30 minutes.
• Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey. Gradually beat enough confectioners' sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing.
• Spread 1/3 the icing over the top of 1 cake using a spatula. Place the second cake over the icing layer and spread remaining icing over entire cake.

SNICKERDOODLE CRAZY CAKE

Steps:

• Preheat oven to 350°F. Grease the interior of an 8 inch x 8 inch baking pan. Then line it with a large sheet of parchment paper. The parchment paper should be large enough to line the bottom and the sides. Don't worry if the parchment paper doesn't completely stick to the sides of the pan. Once the batter is finished mixing, the weight of the batter will help the parchment paper stick to the pan.
• Add flour, sugar, cinnamon, baking soda, salt directly into baking pan. Whisk together until evenly combined.
• Make two small wells and 1 large well in the dry ingredients. Add vanilla to one small well and vinegar to the other small well. Add oil to the large well. Pour the water over the top and whisk everything until batter becomes smooth and evenly combined. Make sure to scrape all the flour from the bottom and the corners of the cake pan as flour tends to get stuck in those areas and you need to make sure all the flour is incorporated.
• Place cake into oven and bake for about 35-40 minutes (mine was done around 38 minutes) or until a toothpick inserted comes out clean and the top of the cake should bounce back when you apply light pressure.
• While cake is cooking, making the topping. Add cinnamon and sugar to a small bowl and whisk to evenly combine.
• When cake is done, sprinkle cinnamon sugar evenly over the surface of the cake while the cake is still warm.
• Let cake cool completely before cutting and serving. You can serve as is, or top with frosting or ice cream.

SNICKERDOODLE SPICE CAKES

Steps:

• Preheat the oven to 350 degrees F and spray an 8-cavity nonstick mini loaf pan with nonstick cooking spray.
• Stir together 3 tablespoons of the sugar with 1 teaspoon of the cinnamon and 1 teaspoon of the pumpkin pie spice in a small bowl. Set aside.
• Whisk together the flour with the baking powder, baking soda, 1/2 teaspoon salt, remaining 3/4 cup sugar, 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spice in a large bowl.
• Whisk together the eggs, oil, sour cream and vanilla extract in a medium bowl. Fold into the dry mixture until just combined.
• Divide half of the batter among the cavities of the prepared pan (about 2 tablespoons batter per cavity), then sprinkle about 1 teaspoon of the spiced sugar over the batter for each. Top with the remaining batter (about 1 tablespoon per cavity) and smooth to cover the sugar. Sprinkle each top with about 1/2 teaspoon of the spiced sugar.
• Bake until the cakes spring back to the touch and a toothpick inserted into the center comes out clean, about 15 minutes. Let cool for 10 minutes, then remove each cake from the pan.

SNICKERDOODLE CAKE WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix 2 tablespoons white sugar and 2 teaspoons cinnamon together and sprinkle 1/2 of the mixture into the bottom of the greased baking pan. Save remaining 1/2 and set aside for sprinkling over cake batter.
• Cream together sugar, butter, and vanilla extract with an electric mixer in a large bowl. Add eggs; mix to combine.
• Sift together all-purpose flour, cinnamon, baking powder, and salt in a separate bowl. Stir into the egg mixture in batches, alternating with milk.
• Pour batter into the prepared baking pan. Sprinkle with reserved cinnamon and sugar mixture. Set aside.
• Mix brown sugar and cake flour together in a bowl until well combined. Cut in butter using a pastry blender; work mixture until crumbly to create streusel. Sprinkle streusel on top of cake.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before serving.