baking with cerena

Missing those Sunday treats from Cerena? Tie on an apron and join her in the kitchen for a recipe that anyone can make. Just don’t make it too early, or there might not be any left for Sunday! This week’s recipe is Snickerdoodle Cake. If you have a recipe request, send her a DM on Instagram @cerenamelazzo and it just might show up in a future episode.

dry ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 1/2 3+ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar (optional)
  • 1/2 teaspoon salt
  • 1 Tablespoon sugar
  • 1 2+ teaspoon ground cinnamon

wet ingredients

  • 5 Tablespoons vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar (or white vinegar)
  • 1 cup water

directions

  • Preheat oven to 350ºF.
  • Spray an 8″x 8″ baking dish with non-stick cooking spray.
  • Mix the dry ingredients in the baking dish until well blended.
  • Make 3 depressions in the dry ingredients: two small and one large.
  • Add the vegetable oil in the large depression. Add vinegar and vanilla in the two smaller depressions.
  • Pour water over all. Mix well until smooth.
  • Bake on the middle rack of the oven for approximately 35 minutes.
  • While the cake is baking, mix the cinnamon and sugar for the topping.
  • Check center of cake with toothpick to make sure it comes out clean.
  • While the cake is still warm from the oven, sprinkle cinnamon sugar evenly over top.
  • Allow to cool and enjoy!