Snickerdoodle Tea Cake

Snickerdoodle Tea Cake

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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If you’ve made your quota of banana bread and want to change it up, try this Snickerdoodle Tea Cake. You’ll be glad you did.

  • Cake
  • 1/2 Cup Butter (Softened)
  • 1 Cup Light Brown Sugar
  • 2 Large Eggs (Room Temperature)
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Baking Soda
  • 1 Tablespoons Vanilla Extract
  • 1/2 Cup Sour Cream
  • 1 1/2 Cups Unbleached Flour
  • Topping
  • 2 Tablespoons Light Brown Sugar
  • 1 Teaspoon Ground Cinnamon
  1. Move rack to center position.
  2. Preheat oven to 350 degrees.
  3. Grease 1 (9 x 5 x 3 inches) loaf pan and set aside.
  4. In small-size bowl combine brown sugar and cinnamon for topping. Make sure brown sugar is broken up and mixed well with cinnamon. Set aside.
  5. In large-size bowl beat butter and brown sugar. Add eggs one at a time and beat well after each addition. Add cinnamon, baking powder, kosher salt and baking soda. Combine well. Add vanilla and combine well. Beat in sour cream. Gradually add flour and mix to combine.
  6. Transfer batter to prepared pan. Sprinkle topping on top of batter.
  7. Place in oven, on center rack, for 40 to 50 minutes until top springs back with lightly pressed.
  8. Remove from oven and let cool completely in pan.
  9. Remove from pan and serve.
  10. Makes 1 Tea Cake
  11. Serves 8
  12. Prep Time: 20 Minutes Cook Time: 50 Minutes Total Time: 70 Minutes
  13. "Work With What You Got!"
  14. ©Tiny New York Kitchen © 2020 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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