Cinnamon Snickerdoodle Cake with Cinnamon Chips
If you love cinnamon sugar, this is a cake that can be used as bread as well, that is a must try. It’s so very moist and tender and full of cinnamon flavoring throughout. Every bite just gets better and better, you can just ask my coworkers!
Ingredients
- 1 cup Butter softened at room temperature
- 2 cups sugar
- 1 tsp vanilla
- 3/4 cup sour cream
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tsp cinnamon
- 1 10 ounce bag of cinnamon chips
- 2 tbsp flour
Topping
- 3 tbsp sugar
- 3 tsp cinnamon
Instructions
- Preheat the oven to 325
- Spray the mini loaf pans with non stick spray
- Cream the butter and sugar together until it's nice and fluffy.
- Add the eggs, vanilla and sour cream to the sugar mixture.
- In a seperate bowl, stir together the flour, baking powder, salt and cinnamon.
- Add the flour mix to the wet ingredients and continue to mix on low.
- Add the cinnamon chips to another small bowl and toss with two tablespoons of flour to coat them. This will prevent the chips from sinking to the bottom of the cake.
- Divide the batter into the 4 mini loaf pans.
- Stire together the topping ingredients and sprinking over the cakes. Be sure to use all of it, trust me, it's worth it!
- Bake at 325 for 50-55 minutes or until the toothpick comes out clean.
- Cool in the loaf pans for 5-10 minutes, then remove and let them cool on the cooling racks.
- ENJOY!