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Cinnamon Sugar Snack Cake
This cinnamon sugar snack cake is soft, buttery, and lightly spiced, with a crisp cinnamon-sugar topping baked right on top. An easy, one-pan cake made with basic ingredients and perfect for everyday baking.
Ingredients
For the cake:
- 1 ¾ cups (210 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) firmly packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (180 ml) buttermilk
For the topping:
- 3 tablespoons (38 g) granulated sugar
- 2 tablespoons (25 g) light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons (28 g) unsalted butter, melted
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, mixing well after each. Mix in the vanilla.
- Add the dry ingredients in three portions, alternating with two portions of the buttermilk. Mix just until combined.
To make the topping and bake:
- Stir together the topping sugars and cinnamon in a small bowl.
- Spread the batter evenly in the prepared pan, gently brush with melted butter, and sprinkle the cinnamon-sugar mixture evenly on top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack before slicing.
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Notes
- Buttermilk substitute: If you don’t have buttermilk, you can make a quick substitute by combining ¾ cup milk with 2 teaspoons white vinegar or lemon juice. Let it sit for 5 minutes before using.
- Topping tip: The cinnamon-sugar topping may look generous before baking, but it melts and settles into a perfectly balanced, lightly crisp layer.
- Slicing: For the cleanest slices, let the cake cool completely before cutting.
- Storage: Store the cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
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