Snickerdoodle pound cake

Last Friday morning I pulled open the freezer door to choose a dessert for Shabbat and stared at the empty shelves in dismay. My inventory of baked goods was very low… in fact non-existent, unless you count half of a donut cake left over from Chanukah. Treasured visits from family members and cookie care packages to loved ones had cleaned out my pastry stash. Making a quick dessert moved to the top of my to-do list. Happily, this recipe for snickerdoodle pound cake by Melissa Clark, beloved New York Times recipe developer and cookbook author, came to mind.

Snickerdoodle pound cake

Snickerdoodle pound cake can be whipped together in 10 minutes using ingredients that are probably in your pantry right now. Baked in a loaf pan, this tender, cinnamon-scented cake, decked generously with a brown sugar topping for a crunchy finish, is the perfect size for my family these days. This loaf cake can be enjoyed at brunch, with your afternoon tea or as a bedtime snack so don’t wait for a cake crise to make it.

Assemble your ingredients. The original recipe calls for sour cream and butter. I make a non-dairy version of this cake using WayFare plant-based sour cream and Fleischmann’s margarine, with excellent results.

Preheat the oven to 350 F. Spray a 9X5″ loaf pan with baking spray and line it with parchment paper. Spray the parchment paper with baking spray. Using a mixer beat the butter/margarine with the brown sugar until fluffy, about 2-3 minutes. I’ve made this cake with light brown sugar and dark brown sugar at different times. Both versions were delicious. Add 2 eggs, one at a time, beating well after each addition. Add the cinnamon, baking powder, baking soda, salt and vanilla extract. Once the batter is smooth, add the sour cream or sour cream substitute and flour, beating again until smooth. 

Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Mix together the cinnamon and brown sugar for the topping. Sprinkle generously over the top of the cake. Use it all up. You will be happy that you did. Bake the cake for 50-60 minutes until a skewer inserted in the middle of the cake comes back with only a few crumbs clinging to it. Allow the cake to cool completely before slicing.

Print Recipe

Snickerdoodle Pound Cake

Cookies, Cakes, Pies and Desserts

By Melissa Clark, New York Times, From the Pantry – Serves: 8

Prep Time: 10 minutes – Cooking Time: 50-60 minutes – Total Time: 60-70 minutes

Tender, cinnamon-scented pound cake, decked generously with a brown sugar topping for a crunchy finish

Ingredients

• Cake
• 1/2 cup (115 grams) softened butter or stick margarine
• 1 cup (200 grams) light or dark brown sugar
• 2 large eggs
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 1/2 cup sour cream or plant-derived sour cream such as WayFare or Tofutti brand (or Greek or plain yogurt, or whole milk with a tablespoon of lemon juice mixed in)
• 1 1/2 cups (190 grams) flour
• Topping
• 1 1/2 tablespoons brown sugar
• 1 teaspoon cinnamon

Instructions

1

Preheat the oven to 350 F. Spray a 9X5" loaf pan with baking spray and line it with parchment paper. Spray the parchment paper with baking spray.

2

Using a mixer beat the butter/margarine with the brown sugar until fluffy, about 2-3 minutes. Add 2 eggs one at a time beating well after each addition. Add the cinnamon, baking powder, baking soda, salt and vanilla extract. Once the batter is smooth, add the sour cream or sour cream substitute and flour, beating again until smooth. 

3

Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Mix together the cinnamon and brown sugar for the topping. Sprinkle the mixture generously over the top of the cake.

4

Bake the cake for 50-60 minutes on the middle rack of the oven until a skewer inserted in the middle of the cake comes back with only a few crumbs clinging to it. Allow the cake to cool completely before slicing.

Notes

This cake freezes beautifully.