It’s getting to be Autumn! Time for the Fall Recipes! 
Cinnamon Sugar Snack Cake
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 9
Ingredients:
1 2/3 cups all-purpose flour
1 1/4 teaspoons baking powder
2 1/2 teaspoons ground cinnamon, plus more for garnish, divided
1/2 teaspoon fine sea salt
1/3 cup vegetable oil
3 tablespoons melted unsalted butter
1/2 cup plus 1/3 cup white sugar, divided
1/4 cup light brown sugar
2 large eggs, at room temperature
3 1/2 teaspoons vanilla extract, divided
1/2 cup buttermilk, at room temperature
6 ounces of cream cheese, at room temperature
1/2 cup confectioner’s sugar
2/3 cup whipping cream, chilled
Directions:
Preheat to 350 degrees F (175 degrees C) and position the rack in the center of the oven. Coat a 9-inch square baking pan with cooking spray. Line the bottom of the pan with parchment paper and coat the parchment with cooking spray.
Whisk together flour, baking powder, 1 teaspoon cinnamon, and salt in a medium bowl.
In the bowl of a stand mixer fitted with a whisk attachment, mix together oil and butter. Mix in 1/2 cup white sugar and the brown sugar until well combined. Add eggs, one at a time, mixing well to incorporate and scraping bowl well after each addition. Mix in 2 teaspoons vanilla.
Add about 1/3 of the flour mixture; mix at low speed until combined. Mix in half of the buttermilk, scraping the bowl well. Repeat, alternating between flour mixture and buttermilk, until both are fully incorporated and the batter is smooth.
Pour batter into prepared pan and spread in an even layer. Stir together the remaining 1/3 cup white sugar and 1 1/2 teaspoons cinnamon in a small bowl. Sprinkle cinnamon sugar evenly over the batter. Wash and dry stand mixer bowl and whisk attachment.
Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs, 20 to 25 minutes. Transfer the pan to a wire rack and let cool completely.
For frosting, in the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese at medium speed for 1 minute. Add powdered sugar and beat at medium speed until well combined. Scrape bowl well.
With the mixer running at medium-low speed, add cream and the remaining 1 1/2 teaspoons of vanilla in a slow, steady stream. Gradually increase speed to medium-high and beat to medium peaks, 2 to 3 minutes more.
Fit a disposable pastry bag with a large round or star tip (about 1/4-inch wide). Fill bag with frosting.
Run a small offset spatula or a knife around the outside of the cake and gently invert it onto a cutting board. Remove parchment paper. Cut into 9 squares.
Pipe frosting onto each cake piece: Starting at one corner of a square, pipe zigzag diagonally, ending at the opposite corner. Repeat with the remaining squares. Garnish with cinnamon. Chill in an airtight container until ready to serve, up to 4 days.
Nutritional Facts:
Nutrition Facts:
Per Serving:
Calories 459
Total Fat 26g
Saturated Fat 11g
Cholesterol 91mg
Sodium 294mg
Total Carbohydrate 51g
Dietary Fiber 1g
Total Sugars 32g
Protein 6g
Vitamin C 0mg
Calcium 106mg
Iron 2mg
Potassium 117mg
Recipe courtesty of All Recipes.
This sounds yummy!
