Snippy Noodle Cake
A possible precursor to the snickerdoodle cookie! Adapted and updated from Avis Selby Pfefferkorn's recipe in Let’s Dish: 50th Anniversary Edition, Then & Now Recipe Collection, Complied by the Howard County Historical Society 2014
Ingredients
for the cake:
- 1 ¾ cup cake flour
- 1 cup sugar
- 2 eggs, at room temperature
- ½ cup milk, at room temperature
- ½ cup butter, at room temperature
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla
- for the topping:
- 1 teaspoon cinnamon I used Saigon cinnamon
- ½ teaspoon nutmeg
Instructions
- Preheat oven to 350°. Butter and flour a 9x13 inch metal baking pan. Set aside.
- In a large bowl or bowl of a stand mixer, whisk together the flour and sugar. Add the remaining ingredients and beat by hand or with the paddle attachment of your mixer until a smooth, soft batter forms.
- Scrape it out into your prepared pan. Smooth the batter to completely cover the bottom of the pan in a uniform layer with the back of your spoon.
- Bake 25-30 minutes and cool in pan on a wire rack for 5 minutes. Invert onto a wire rack and flip using another rack or platter so the cake is right side up.
- Allow to cool completely.
- In a small bowl, whisk together the topping ingredients. Use a wire sieve or dusting wand to coat the cake in the mixture. Cut into small squares.
Notes
Saigon cinnamon is a variety of cassia cinnamon that has a distinct and strong cinnamon flavor. Any variety of cinnamon can be used instead with great results.