"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:
2 eggs
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.
Enjoy!
Lisa
This recipe is linked up to Kitchen Stewardship's Soaking Grains Gallery and Monday Mania at the Healthy Home Economist.
I have to say, I LOVE snickerdoodles, I hardly make them because they are so hard to resist! And we rarely eat sweets anymore, knowing what it does to our bodies :( I was excited to see your soaked recipe for this cake, I too follow Nourishing Traditions when it comes to grains (which we have reduced in our diet dramatically). This looks like a great treat and just might satisfy my snickerdoodle jones. :D
ReplyDelete@savoring today- yup, I hear you on that- hope you enjoy it!
ReplyDeleteI've got the flour soaking so that I can try this tomorrow. I love snickerdoodles (my family and friends beg for them any time they think they can get me to make them). I am in the process of getting a candida diet in place; so, in the future I will have to see how I can adjust this for me...maybe some coconut sugar and vanilla liquid stevia??? I have make breads and different types of sourdough starters for a long time...am an avid Kefir (water and milk) maker and am always looking for ways to improve my family's diet (hoping to get a grain mill soon to make my own sprouted flour). Thank you so much for posting your recipes. From what I have seen so far they all look and sound wonderful!
ReplyDelete-Angela
@Anj- I bet those adjustments would work! Good luck :)
ReplyDeleteI just had to let you know that the cake was awesome! I haven't had a chance to try and alter the sugars yet; but, I simply love the texture of the cake...it is so light and fluffy! I was almost concerned at the thickness of the batter before baking but the results totally blew that concern away!!!! Thank you so much for sharing this recipe!
ReplyDelete@Anj- I'm so glad you liked it! :)
ReplyDeleteI'm not much of a baker. Do you think this would work in a car shaped cake pan for a kid's birthday cake?
ReplyDeleteHi Yancey Family, I have not tried this in a molded pan, so I can't tell you for sure. I am concerned because it is a very light & tender cake so it may not hold together. What I would do is a "test". Butter that cake pan really, really well, and then sprinkle the topping into the cake pan before you put the batter in. (I am assuming you do not plan on using frosting?) Are you wanting to do this for a birthday because the child is a cinnamon/snickerdoodle fan, or just looking for a healthier cake recipe? Let me know how the test goes. Feel free to email me too, I would be glad to help you find other recipes if this one doesn't work. :)
ReplyDelete