Snickerdoodle Tea Cake

Ingredients

1 1/2 cup butter, cubed 2 (4 oz bars white chocolate, broken in pieces or chopped)

1 1/4 cup granulated sugar 1 1/4 cup firmly packed light brown sugar, divided

6 large eggs 1 tsp vanilla extract

2 1/4 cups all-purpose flour 2 Tbs ground cinamon

Recipe

Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray. In a large microwave safe bowl, heat butter and white chocolate for 30 seconds at a time (about 2 1/2 minutes total) until melted and smooth, stirring occasionally. Let cool for 10 minutes. In another large bowl or mixer, beat 1 cup granulated sugar, 1 cup brown sugar, eggs and vanilla and mix on medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Gradually beat in flour until combined. Stir in butter mixture until smooth. Spread half of the batter into prepared pan.

In a small bowl, whisk together cinnamon, remaining 1/4 cup granulated sugar, and remaining 1/4 cup brown sugar. Sprinkle half of the cinnamon mixture onto the batter in the pan. Top with remaining batter. Bake for 25 minutes. Sprinkle with remaining cinnamon mixture, and bake for 10 more minutes. Let cool completely in the pan on a wire rack. Cut into bars. Cover and refrigerate for up to 3 days. I like to individually wrap each bar with Saran Wrap and freeze. Take out an individual bar while you are preparing your tea and it will be ready to eat with your favorite tea blend! Enjoy!