Snickerdoodles are a regular theme on Bready or Not, and this new Snickerdoodle Crumb Cake version is something amazing.
This is a true cake, not simply a bar. It has a light, airy crumb that isn’t too moist or too dry.
Most importantly, it tastes like a Snickerdoodle. Despite what some store versions think these days, that doesn’t simply mean cinnamon and sugar, but the distinct taste of cream of tartar as well.
That cinnamon-sugar thing is important too, though. That’s why this cake has a visible layer through the middle–which looks gorgeous when pieces are cut–as well as a crust on top. To which I added a pinch of pretzel salt for contrast, because why not?
This recipe doesn’t produce a massive batch of cake, but if you are baking for a few people, know that you can safely slice up and individually wrap pieces and freeze them for later.
PrintBready or Not Original: Snickerdoodle Crumb CakeThese light, cakey bars are infused with Snickerdoodle goodness. This cake takes more effort than the usual cookies, but it shows in the presentation and flavor!Course Breakfast, Dessert, SnackCuisine AmericanKeyword bars, cake, snickerdoodleAuthor Beth CatoEquipment8x8 or 9x9 panuneven spatulaIngredientsStreusel1/2 cup all-purpose flour1/2 cup brown sugar packed1/2 teaspoon kosher salt4 Tablespoons unsalted butter half stick, cut into piecesDough1 1/2 cups all-purpose flour1/4 teaspoon baking soda1/2 teaspoon cream of tartar1/2 teaspoon kosher salt3/4 cup unsalted butter 1 1/2 sticks, room temperature1/2 cup brown sugar packed1/2 cup white sugar3 large eggs room temperature1 teaspoon vanilla extract or pasteFilling1 teaspoon cinnamon2 Tablespoons white sugarTopping1/2 teaspoon cinnamon1 Tablespoon white sugarpinch pretzel salt optionalInstructionsMake the streuselStir together the flour, brown sugar, and salt. Use a pastry cutter or butter knife and fork to mash the butter into pea-sized pieces and crumbs. Set in fridge to chill.Make the doughPreheat oven at 350-degrees. Line an 8x8 or 9x9 pan with foil and apply nonstick spray.In a small bowl, combine the flour, baking soda, cream of tartar, and salt. Set aside.In a big bowl, beat the butter and both sugars until creamy. Mix in eggs one by one followed by the vanilla extract. Gradually mix in dry ingredients until just combined.Spread about half the dough in the pan, using an uneven spatula fully coat the bottom.Make the layersStir together the two filling ingredients. Sprinkle to entirely cover the base layer of dough.Dollop the rest of the batter on top, again using the uneven spatula to spread evenly to edges. Sprinkle the streusel across the top. Mix together the cinnamon-sugar topping, then sprinkle that over the crumbs.Bake for 33 to 37 minutes, until the middle passes the toothpick test. Cool completely. Use foil to lift cake onto a cutting board to slice into bars.Store in airtight container at room temperature for up to 3 days. Can also be sliced into bars, wrapped in plastic, and frozen for an easy treat later.OM NOM NOM!
