Caramel Snickerdoodle Cake

If you have around 2 hours and 40 minutes to spend in the kitchen, Caramel Snickerdoodle Cake might be a tremendous lacto ovo vegetarian recipe to try. One serving contains 279 calories, 4g of protein, and 10g of fat. This recipe serves 16 and costs 36 cents per serving. It works well as a hor d'oeuvre. A few people made this recipe, and 21 would say it hit the spot. Head to the store and pick up flour, sugar, ground cinnamon, and a few other things to make it today. It is brought to you by Betty Crocker. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is not so outstanding. Similar recipes include Snickerdoodle Caramel Bars, Caramel Snickerdoodle Bars, and Caramel Snickerdoodle Bars.

Servings: 16

Preparation duration: 20 minutes

Cooking duration: 140 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 2 tablespoons of the sugar and 1 teaspoon of the cinnamon. Sprinkle mixture over inside of pan, turning to evenly coat. Shake out any excess. 2 In large bowl, mix remaining 1 3/4 cups sugar, remaining 1 teaspoon cinnamon, the flour, baking soda and salt. Reserve 1 tablespoon of the evaporated milk for the topping. Stir remaining evaporated milk, sour cream, melted butter, vanilla and eggs into dry ingredients until well blended. Pour batter in pan. 3 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Let stand 30 minutes; remove from pan. Cool completely, about 1 hour. 4 In small microwavable bowl, melt caramels with reserved evaporated milk uncovered on High 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth. Drizzle over cooled cake.

 

Step by step:

1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 2 tablespoons of the sugar and 1 teaspoon of the cinnamon. Sprinkle mixture over inside of pan, turning to evenly coat. Shake out any excess.

2. In large bowl, mix remaining 1 3/4 cups sugar, remaining 1 teaspoon cinnamon, the flour, baking soda and salt. Reserve 1 tablespoon of the evaporated milk for the topping. Stir remaining evaporated milk, sour cream, melted butter, vanilla and eggs into dry ingredients until well blended.

3. Pour batter in pan.

4. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.

5. Let stand 30 minutes; remove from pan. Cool completely, about 1 hour.

6. In small microwavable bowl, melt caramels with reserved evaporated milk uncovered on High 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth.

7. Drizzle over cooled cake.

Nutrition Information:

covered percent of daily need