 I have not baked a whole lot lately because my pantry seems to to full of goodies from the kids' week long visit with Grandma and Pa. My kids love it when Grandma and Pa come to visit and supply them with an endless amount of whatever they want! Not that I don't buy treats from time to time, but they know they can get whatever they want when their grandparents watch them! So, today I decided to get in the kitchen and bake. I had a stressful day and needed some baking therapy. I started looking around, randomly, at some of my favorite blogs and came across these and these. I knew right away that I needed to give a version of them a try since I can't go wrong with cinnamon and sugar. I, of course, wanted a healthier version and also dairy free, so I played around with some ingredients I had around the kitchen. The original recipes called this a Snickerdoodle Bar, but because of the ingredient adjustments I made, it turned out to be a little more cakey. I could have baked them a little less to make them a little more gooey, but either way...they are delicious!
Snickerdoodle Cake
(adapted from Culinary Concoctions By Peabody and Dozen Flours)
1/2 cup Earth Balance
1/2 cup Smart Balance Light
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
3 ounces Tofutti Cream Cheese
2 eggs
1 tsp vanilla extract
1/2 tsp baking powder
1 tsp baking soda
pinch of salt
3/4 tsp cream of tarter
1/4 tsp freshly grated nutmeg
1 cups all-purpose flour
1 cup white whole wheat flour
Cinnamon Sugar for coating (about 1/3 cup) Preheat oven to 350F.
Spray a 13x9 inch pan with cooking spray and sprinkle some of the cinnamon sugar mixture to coat the bottom and sides of the pan. Cream together the butter and sugars until combined. Add the cream cheese and beat until completely combined. Add eggs, one at a time and mix well after each addition. Then add the vanilla.
In a seperate bowl, mix together the flour, baking powder, baking soda, salt, nutmeg, and cream of tarter.
Combine the flour mixture with the butter mixture on low speed until completely combined.
Spread mixture evenly into prepared pan. Sprinkle the rest of the cinnamon sugar mixture on top of the batter.
Bake for 20-25 minutes. Allow to cool for a few minutes and either serve warm or at room tempurature.
Labels: bars |
Nice visit you had!!
My GOODNESS does that cake look amazing.