Snickerdoodle Skillet Cake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 Vanilla ice cream and caramel sauce to serve

• Baking & Spices

  • 1 tsp Bicarbonate of soda/baking soda
  • 3 tbsp Caster sugar
  • 1 cup Caster/white sugar
  • 2 1/2 tsp Cinnamon, ground
  • 2 tsp Cream of tartar
  • 2 1/2 cups Plain flour
  • 1 Pinch Salt
  • 1 tsp Vanilla extract

• Dairy

  • 2 sticks Butter, unsalted

Found on anniesnoms.com

Description

Ingredients

• 2 sticks (226g) unsalted butter, at room temperature
• 1 cup (200g) caster/white sugar
• 1tsp vanilla extract
• 2 large eggs
• 2 and ½ cups (350g) plain flour
• 2tsp ground cinnamon
• 2tsp cream of tartar
• 1tsp bicarbonate of soda/baking soda
• Pinch of salt
• For the sprinkling mix:
• 3tbsp caster sugar
• ½tsp ground cinnamon
• Vanilla ice cream and caramel sauce to serve, optional

Directions

• Preheat the oven to 180C/350F and spray a 10 inch cast iron skillet with cooking spray. I used Wilton Bake Easy.
• Place butter and sugar into a large bowl, or the bowl of your stand mixer and beat on medium-high speed until light and fluffy, around 2 minutes.
• Add in the vanilla and eggs, scraping down the sides as necessary, and mix on medium speed until well incorporated and smooth, around 1 minute.
• Add in the flour, cinnamon, cream of tartar, bicarb and salt and mix on low until the mixture comes together and is smooth, with no lumps of flour.
• Spoon the mixture into your prepared skillet and smooth into an even layer with the back of your spoon; mixture will be pretty thick.
• Place in the oven for 25-30 minutes until risen and an inserted skewer into the centre comes out clean.
• Leave to cool in the skillet for at least 30 minutes.
• Place 3tbsp sugar and ½tsp cinnamon into a small bowl and mix until well combined. Sprinkle the cinnamon sugar all over the top of the Snickerdoodle cake.
• Top with vanilla ice cream and drizzle with caramel sauce, if desired.
• Alternatively you can leave to cool completely and then slice into wedges. We loved this warm, but it was great the next day cool as well!
• Snickerdoodle Skillet Cake will keep without the ice cream and caramel sauce in an airtight container, at room temperature for 4 days.