Snickerdoodle Cake II

I made this tonight as I had been craving a coffee cake for a few days. I made it as a loaf. It required about twice as much time to bake and I did need to cover it with foil half way through so it would not burn the top. I plan on making it again in the future but will probably add something to it like vanilla or almond extract. Alternatively I may make extra topping so that I can swirl it into the batter.

I made it but substituted plain Greek yogurt for the shortening and followed the rest of Chelsea Rose’s modifications above

I subbed 1/2 the sugar with brown and doubled the crumb mixture. We have dairy allergies so I used coconut creamer for the milk and coconut oil based margarine for the crumble. I’m still trying to figure out how to make a good crumble without real butter so it melted a little but overall tasted great. The cake is very mild tasting and highlights the crumble. It would be a great base for adding other things on top or in the middle like apples. I really like this recipe and will try it again. I may try “sour” milk or adding apples but I also like it just as written.

I made this with four young people. All four batches took much more than 20-25 minutes. Disappointing.

This recipe is amazing. The texture of the batter before baking came out a little odd, but the result was fantastic. I didn’t have shortening, so I added some butter and it really helped. My family loves the cake.

I just made this, n the batter turned out like a cookie dough. Can someone please tell me what is wrong, as I went by the recipe.

The cake came out dry .

The best part about this cake is that it tastes like you put way more time, effort, and ingredients into it than you actually do! All of the ingredients are always kept on hand, and it is very easy to make. The cake turned out absolutely delicious! I, like the other users, put some cinnamon into the batter. I also poured half the batter in the pan, then sprinkled more cinnamon and sugar over that before putting in the rest. I also doubled the topping using half white and half brown sugar. Next time I’d put half of the topping in the middle. Highly recommended!

I would have rated this a 5, but I read reviews beforehand and mixed 1/4 cup of sugar with cinnamon and added it to flour mixture before adding the egg mixture. I doubled the crumb topping. I think next time I might try to make this with an extra egg to make it even moister. It is definitely a 5 with tweaks!!!

Good and very simple. Not too exciting. Would be good with whipped topping.

I love coffee and anything that goes with it! This cake has a great balance between moisture and crumble. I only had rice milk on hand at the time, but it still came out great. Super easy as well!

This was a very simple cake to make, and instead of using the exact recipie, I used the variations that Chelsea Rose used in her review here, adding the cinnamon and vanilla to the batter, and omitting the butter from the topping and using brown sugar instead. I cooked it at 325 for 22 mins. in a dark coated pan. It tasted very good, though the batter still seemed to lack something.. but cant seem to place my finger on it. maybe im just used to the cinnamon bundt cakes that have a the cinnamon swirled through them.. I think the next time I make this, I will try to layer cinnamon and brown sugar in between by spreading the batter 1/2 at a time. Does that make sense? lol Over all though, it turned out yummy. Great cake to make in a hurry.

I give this a five star; however, I must admit, I changed the recipe a bit: for the topping I mixed 3 tbsp. white sugar, 1 tbsp. brown sugar, and 3/4 tsp. cinnamon (no butter). For the batter I used 1/4 cup white sugar and 1/4 cup brown sugar. Also, I added in 3/4 tsp. cinnamon and 1 tsp. vanilla. I baked it at 325 for 22 minutes and it turned out perfect! It was so moist and flavorful and it was gone within 12 hours! Easy and I love how it uses things just sitting around in the pantry.

Very good! Family LOVED it! Only made a few changes. Replaced half the flour with wheat flour, added 2 tbs of cinnamon to the batter and used low fat butter and skim milk instead of shortening and whole milk. Doubled the ingredients to make a double batch, but still used same size square glass pan, but baked it an extra 10 minutes. Made the perimeter a little crunchy and the center chewy. (My wife and I like chewy snickerdoodles, the kids like crunchy ones, so everyone was happy). Will be making this again (just not very often, not exactly on our healthy lifestyle list, but I LOVE snickerdoodles and this cake!) 🙂

My husband took this to work and got good feedback for it. It’s not a replacement for my Grannie’s Snickerdoodle cookies but it’ll do in a pinch!

This was AMAZING. Soft, moist, and the topping was pretty sweet. I added nutmeg,and brown sugar in the topping. I didn’t have enough flour so i used bisquick, yet it came out so delicious. Really quick and easy. I will definately make this again.

I made this cake for my boyfriend and he told me this was the best desert I’ve ever made. That’s a pretty good compliment considering I bake something just about every day. The only changes I made were substituting shortening for butter (only because I didn’t have butter….next time I will use butter) I tripled the topping and put half batter in the pan, layered in half the topping, then poured the rest of the batter in and topped with remaining topping. Excellent!

I loved this!!!! I didnt have shorting so used butter. But turned out great!! But if your looking for an easy and from scratch cake this is it!!!

UPDATE: ** Below is my original review, but I wanted to lower my rating to 2 stars. I just made this cake again. This time I was short on butter, but I had some shortening, so I used it in the batter, but still used butter for the topping. I was extremely disappointed with the results. The cake was very dense, and the flavor was off. For those of you who have tried and were disappointed, or who are thinking of trying it, just skip the shortening and use butter. The cake will be richer, fluffier, and have more flavor. Last time, I just used butter exactly in the amount called for shortening, and cut it in as the recipe says, and it was much nicer. Also, try adding vanilla to the batter, and making extra topping to put in the middle of the cake. Hope this helps!! ORIGINAL REVIEW: **** This cake had a nice flavor. I don’t think it tasted exactly like a snickerdoodle though; it actually reminded me of a box mix that used to be available for a coffee cake that came with its own disposable pan in the box. Anyway, I doubled the crumb topping because it didn’t seem like enough. Next time, I think it would be a lot nicer if I put half of that into the cake itself, and make it into more of a coffee cake. Also, I used real butter instead of shortening, substituted one-for-one, to avoid the use of chemical by-products, and I added a teaspoon of vanilla. These changes worked well. In short, it’s an easy and nice recipe, if you want coffee cake, but no substitute for snicke

I was not impressed with this recipe. I did as some of the other reviewers suggested and added vanilla and cinnamon to the batter. The cake was very flat and dense, not at all light and fluffy like I expect coffee cake to be. Husband and I were very disappointed.

Wanted a quick and tasty coffee cake, this fit the bill. Added 1/4 teaspoon each cinnamon and nutmeg to batter, also swirled topping through batter before baking.