We made this dessert for an impromptu game night – it went together quickly and had big flavor!
Snickerdoodle Cake – Adapted from Somewhere in the Middle
- 1/2 C applesauce
- 1/2 C brown sugar, packed
- 1/4 C sugar (heaping)
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/4 tsp. baking soda
- 1 3/4 C white whole wheat flour*
- 1/2 tsp. cream of tartar
- 1/4 C cream cheese
- 1 T butter
- 1 tsp. vanilla
- ~2 C powdered sugar
Cream together the sugars and applesauce in the base of your mixer.
Then add the 2 eggs and vanilla.
Meanwhile, combine 1 3/4 C white whole wheat flour, 1/2 tsp. cream of tartar, 1/4 tsp. baking soda and 1 tsp. cinnamon.
Combine the dry ingredients into the creamed applesauce sugar mixture. Mix until well blended.
Pour the mixture into a lightly greased 8x8 inch or 9x9 inch baking dish.
Bake at 375 for 20 minutes, until lightly browned and a toothpick comes out clean when inserted into the center. Be careful not to over bake this one, as the cake will dry out.
Cool ever so slightly.
And, while it cools, prepare the cream cheese frosting.
To do so, combine 1/4 C cream cheese with 1 T butter and whip using a handheld or stand mixer. It’s best if the cream cheese and butter are at room temperature when starting this process.
Add in 1 tsp. vanilla and 2 C powdered sugar. Whip until combined. Add a splash of milk or more powdered sugar to achieve desired frosting consistency.
Serve cream cheese frosting atop cake.
*If you use all purpose flour, you will likely need to increase this to 2 C flour.
**Note: since this cake is made with applesauce, it’s best eaten within a day of making. If you won’t consume all the pieces in that short of time, freeze it the next day – that way it will stay delightfully warm and delicious.