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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.

Photo: Neta Livne

Snickerdoodles Cake

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

Photo: Neta Livne


  1. Preheat oven to 170c degrees and grease the pan.
  2. In a bowl, whisk eggs, sugar, honey, vanilla, cinnamon, salt, yogurt and oil until blended.
  3. Add flour, almonds and baking powder and mix just until incorporated.
  4. Pour the batter into the pan, and smooth the top.
  5. Bake for 40-50 minutes or until the cake is golden, set and a skewer inserted in the center comes out with moist crumbs.
  6. Cool for 10-15 minutes at room temperature and turn on a serving plate. Cool completely.
  7. Royal Icing: in a small bowl mix sugar powder and water until the mixture is thick and luscious.
  8. Pour the Royal Icing on the cake and let it set at room temperature for about an hour.
  9. 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.

Photo: Neta Livne