Snickerdoodle Cake II

A quick and easy crumb cake with a cinnamon sugar topping.

Snickerdoodle Cake II


  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter
  • 1 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 cup white sugar
  • 1/4 cup shortening
  • 1 egg
  • 3/4 cup milk


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. Make topping by mixing 1/4 cup sugar and 1/2 teaspoon cinnamon with 1 tablespoon butter. Set aside.

2 In a large bowl mix flour, baking powder and 1/2 cup sugar. Cut in shortening to a fine grain. In a separate small bowl beat egg, then pour in milk and mix together. Beat into dry mixture with minimum of strokes.

3 Spread batter into prepared pan and sprinkle with topping. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.


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