DOODLE CAKES RECIPES

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SNICKERDOODLE CRUMB BARS RECIPE | MARTHA STEWART



Snickerdoodle Crumb Bars Recipe | Martha Stewart image

For a bite of pure bliss, sink your teeth into this hybrid of coffee cake and a snickerdoodle cookie. Layers of rich batter, crumbly streusel, and a topping of crunchy cinnamon sugar add up to irresistible; cream of tartar lends a subtle tang and a nice chew. Better yet, the ingredients are pantry basics, so you can bake up a batch on demand.

Provided by Martha Stewart

Categories     Cookie Recipes

Total Time 55 minutes

Prep Time 20 minutes

Yield Makes 16 bars

Number Of Ingredients 14

1/2 cup unbleached all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon kosher salt
1/2 stick cold unsalted butter (4 tablespoons), cut into pieces
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
1 1/2 sticks unsalted butter, melted and cooled, plus more for dish
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs, room temperature

Steps:

  • Streusel: Whisk together flour, brown sugar, and salt. Using your hands or a pastry cutter, cut in butter until small to medium clumps form. Refrigerate until ready to use.
  • Topping: Stir together cinnamon and granulated sugar; set aside.
  • Bars: Preheat oven to 350 degrees. Butter an 8-inch square baking dish and line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. Whisk together flour, baking soda, cream of tartar, and salt.
  • In a separate bowl, whisk together butter, both sugars, and eggs. Add flour mixture; stir to combine. Spread half of batter into bottom of dish. Sprinkle with half of cinnamon sugar. Dollop remaining batter on top; spread evenly with an offset spatula or the back of a spoon. Sprinkle evenly with streusel, then remaining cinnamon sugar. Bake until a tester inserted in middle comes out clean, 30 to 35 minutes. Let cool completely. Transfer to a cutting board using parchment overhang and cut into bars to serve, or store in an airtight container at room temperature up to 3 days.

APPLE SNICKERDOODLE DUMP CAKE RECIPE: HOW TO MAKE IT



Apple Snickerdoodle Dump Cake Recipe: How to Make It image

With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. —Rachel Garcia, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 10 servings.

Number Of Ingredients 8

6 cups sliced, peeled tart apple (about 8 medium)
1/3 cup packed brown sugar
1/4 cup sugar
1/4 cup orange juice
1 tablespoon lemon juice
1 package (17.9 ounces) snickerdoodle cookie mix
1/2 cup butter, melted
1 cup coarsely chopped pecans or walnuts

Steps:

  • Preheat oven to 350°. Toss apples with sugars and fruit juices; spread into a greased 11x7-in. baking dish., Place cookie mix in a bowl; stir in contents of cinnamon-sugar packet. Sprinkle over apples. Drizzle with butter. Top with pecans., Bake until golden brown and apples are tender, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 475 calories, FatContent 23g fat (7g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 193mg sodium, CarbohydrateContent 67g carbohydrate (48g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

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