The other day I was having a serious craving for snickerdoodle cookies. Some of you may not know about these sugar cookies with a cinnamon crust on the outside, but if you like cinnamon then "snickerdoodles" should be on your radar! I searched & searched the web for a recipe that involved soaking the flour (see the tab above for "why soak"). What I did finally find was a recipe for a snickerdoodle cupcake that included buttermilk in the ingredients (perfect medium for soaking flour). I modified the recipe to soak the flour and reduced the sugar as well. This produces a tender cake that will hopfully hit that "snickerdoodle craving" when you may have it!
"Soaked" Snickerdoodle Cake
1 1/2 cups whole wheat flour
1/2 cup butter or coconut oil, softened
1/2 cup buttermilk (or milk + 1 1/2 tsp. apple cider vinegar, could also substitute yogurt or other soaking medium)
In a small bowl combine these ingredients thoroughly, cover, and allow to rest at room temperature for 12 to 24 hours. When ready to bake, preheat your oven to 350, and add to the flour mixture:
1 teaspoon vanilla extract
Mix well, then add in the remaining ingredients:
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/2 cup unrefined sugar
When well combined, pour into a greased pan (I used a 10x10, you could use 9x9 for a thicker cake, or 9x13 for a thinner cake).
For the topping, stir together in a seperate bowl:
1 tablespoon sugar
1 teaspoon cinnamon
Sprinkle on top of cake. Bake in oven for about 25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool.
This recipe is linked up to Kitchen Stewardship's Soaking Grains Gallery and Monday Mania at the Healthy Home Economist.