It wasn’t too hard to devour this Snickerdoodle Skillet Cake, since this day is incredibly sad in many ways for me. Today marks the final Secret Recipe Club reveal for my group – Group A. I have been participating in the Secret Recipe Club since July 2011 which I think was only a month or two after it started.
I am putting up a post tomorrow that shows my journey through the club and what recipes I made and what friends I have made because that’s a huge part of this group and what it has meant to me over the years.
But today is all about Traci from Burnt Apple, my last and final blog reveal for Secret Recipe Club and her delicious Snickerdoodle Skillet Cake.I absolutely loved perusing Traci’s blog and learning more about her and her family. Her recipe index was SO much fun to go through and I found so many things I wanted to make.
Among the things I’d really like to make (and might just eventually) were Boudin Bakery Garlic Asiago Sourdough Crackers, Pumpkin Chocolate Snack Cake, Creamy Southwest Chicken Ranch Pasta, Crockpot Maple Dijon Chicken and Rice and Pecan Crusted Chicken with Honey Mustard Dressing. We finally settled on this awesome cake. We went out with a delicious recipe.
Thank you so much Traci, we absolutely loved this skillet cake. I am partial to skillet cakes so when I saw it, I knew it was the one I had to make. I loved your blog, I loved this cake and I am happy you were my final blog assignment for the SRC.
Ready to get your Snickerdoodle Skillet Cake Baking?
Snickerdoodle Skillet Cake
For the Cake:
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Topping:
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
To Make the Topping:
- Stir together the granulated sugar and cinnamon in a small bowl. Set aside.
To Make the Cake:
- Preheat oven to 350 degrees. Lightly grease a cast iron skillet and set aside. In a large mixing bowl, stir together the flour, cream of tartar, baking soda, and salt.
- In another mixing bowl, cream the butter, sugar and eggs until smooth. Add the flour mixture to the liquid mixture slowly until well incorporated.
- Scrape the dough into your pan and then use a spatula to smooth.
- Sprinkle the cinnamon and sugar topping over the dough.
- Bake at 350 degrees for 30-45 minutes.
- The cake is done when the edges are lightly browned and the center of the cake is golden in color.
- Remove pan from oven and allow to cool on a wire rack for several minutes before cutting cake.
- Serve cake topped with ice cream, whipped topping,or whipped cream.