BROWN BUTTER SNICKERDOODLE CAKE WITH CINNAMON FROSTING

Name: BROWN BUTTER SNICKERDOODLE CAKE WITH CINNAMON FROSTING
Cuisine: American
Ingredients: 1/2c light brown sugar, packed; 2t cinnamon; 8T unsalted butter; 1 1/2c granulated sugar; 1/4c sunflower or grape seed oil, can sub canola; 2 large eggs, at room temp; 1c buttermilk, shaken and room temp; 1/2c sour cream, room temp; 2t vanilla extract; 2t baking powder; 1t baking soda; 1t fine sea salt; 2 2/3c all purpose flour; 12T (1 1/2 sticks; 170 grams) unsalted butter, room temperature, cut into 12 pieces; 3 3/4c confectioners sugar, sifted; 3T buttermilk, shaken and room temperature; 1 1/2t cinnamon; 1t white vinegar, optional; 1t vanilla extract

10 steps

Updated at: Thu, 17 Aug 2023 06:36:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories849.1 kcal (42%)

Total Fat35.9 g (51%)

Carbs127.7 g (49%)

Sugars97.2 g (108%)

Protein6.8 g (14%)

Sodium474.2 mg (24%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

Instructions

To make the swirl

Step 1

In a small bowl, mix together the brown sugar and cinnamon. Set aside.

To make the cake

Step 2

Preheat the oven to 350. Grease a 9x9 cake pan and line with parchment paper, letting the excess fall over the sides.

OvenPreheat

Step 3

Place the butter in a medium, heavy-bottomed saucepan and melt over medium heat. Once melted, continue cooking and look for small bronze bits settling on the bottom of the pan, around 3 to 5 minutes. Take the pan off the heat and pour the butter into a large, heat-safe bowl to cool a bit.

Step 4

Once it’s cooled a bit, whisk in the sugar and oil until smooth. Add in the eggs and whisk for 2 minutes until thick. Add in the buttermilk, sour cream, vanilla, baking powder, baking soda and salt and whisk until everything is well blended. Stir in the flour until just combined.

Step 5

Pour half of the cake batter into the prepared pan. Smooth the top a bit and sprinkle the brown-sugar-cinnamon swirl evenly over the batter. Cover with the remaining batter, smooth the top once more.

Step 6

Bake for 45 minutes in the center of the oven or until the top is puffed and lightly bronzed and the cake bounces back when gently pressed in the center.

Step 7

Let the cake cool for 10 minutes in the pan before using the parchment overhang to lift it from the pan. Place the cake on a rack to finish cooling. Cool completely.