Snickerdoodles are one of my favorite cookies in the winter, and I keep making it whenever it starts to get a little cold. I like the crispy sugar and cinnamon coating, and the soft and buttery texture on the inside. It’s the perfect cookie to go a long with a tea cup.
I make this Snickerdoodles cake as some kind of homage to the cookies, after Neta and me wanted to have a winter-y photoshoot. Cinnamon is the perfect spice for cold winter nights, and in this cake it POPS! Soft, melt-in-your-mouth cake with a lot of cinnamon inside, and it’s so easy to make, you don’t even need an electric mixer.
24-26 cm round Kugelhopf cake pan
For the cake:
3 large eggs
125 grams (1/2 cup) dark brown sugar
50 grams (2.5 tbsp.) honey
1 tsp. vanilla extract
1 tsp. ground cinnamon
Pinch of salt
200 ml. (1 cup) 3% fat plain yogurt
125 ml. (1/2 cup) vegetable oil
175 grams all-purpose flour
50 grams (1/2 cup) ground almonds
2 tsp. baking powder
For the icing:
100 grams (10 tbsp.) sugar powder
1-2 tbsp. cold water
- Preheat oven to 170c degrees and grease the pan.
- In a bowl, whisk eggs, sugar, honey, vanilla, cinnamon, salt, yogurt and oil until blended.
- Add flour, almonds and baking powder and mix just until incorporated.
- Pour the batter into the pan, and smooth the top.
- Bake for 40-50 minutes or until the cake is golden, set and a skewer inserted in the center comes out with moist crumbs.
- Cool for 10-15 minutes at room temperature and turn on a serving plate. Cool completely.
- Royal Icing: in a small bowl mix sugar powder and water until the mixture is thick and luscious.
- Pour the Royal Icing on the cake and let it set at room temperature for about an hour.
- Serve at room temperature.
- Keep the cake in a closed container up to 4-5 days.
- You can add other spices according to your personal taste.
- You can use sour cream instead of yogurt.
- You can use maple or date syrup instead of honey.