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 cinnamon

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!

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Snickerdoodle Tea Cake

Author: Anita Casano

Snickerdoodle Tea Cake is one of the easiest cakes I have ever made and the flavors of cinnamon, nutmeg and cozy spices makes this cake one of my Fall Favorites!

Ingredients

• 1 1/2 cups butter, cubed
• 2 4oz bars of white chocolate, broken into pieces or chopped
• 1 1/4 cups sugar, divided
• 1 1/4 cups packed brown sugar, divided
• 6 large eggs
• 1 tsp vanilla
• 2 1/4 cups all purpose flour
• 2 Tbls ground cinnamon

Instructions

1. Preheat oven to 350 degrees. Spray a 13x9" baking pan with cooking spray Set aside
2. In a large microwave safe bowl, heat butter and white chocolate together for 30 seconds at a time for a total of about 2 1/2 minutes until melted and smooth and stirring occasionally
3. Let butter and chocolate mixture cool for about 10 minutes
4. In a mixing bowl, beat 1 cup sugar, 1 cup brown sugar, eggs and vanilla on medium high speed until fluffy - about 3-5 minutes, stopping to scrape the sides of the bowl
5. Gradually beat in flour until combined. Stir in butter and chocolate mixture
6. Spread 1/2 of the batter into the prepared pan.
7. In a small bowl, whisk together cinnamon, remaining 1/4 cup sugar, and remaining 1/4 cup brown sugar
8. Sprinkle half of the cinnamon and sugar mixture on to the batter in the pan
9. Pour remaining batter on top of cinnamon mixture
10. Bake for 25 minutes
11. Add remaining cinnamon sugar mixture on top of the cake and continue baking for another 10 minutes or until a cake tester or toothpick comes out clean
12. Let cool completely on a wire rack
13. Cut into bars. Cover and refrigerate up to 3 days. I wrap my bars in Saran Wrap and freeze them for up to 6 months. Ready for tea time anytime!