This holiday season is full of cookies. I wanted to have a dessert for my sweet tooth, but not cookies. But if I were to choose a cookie, a snicker doodle would be my first choice. I’ve enjoyed a Snicker Doodle recipe in the past but it was an enhanced white cake mix.
I wanted to spice it up a bit. So I searched for a snicker doodle cake recipe and came up with a few recipes that didn’t nail the idea I had in my head. So I came up with this one. It’s a little naughty and nice, and full of sugar and spice! Oh, and a little holiday cheer in the form of spiced rum and cinnamon whiskey!
I call this cake a little naughty and a little nice because it includes some healthy ingredients (I used organic cane sugar instead of processed white, Greek Yogurt, and use my backyard chicken eggs when they are laying and not free-loading) and then some from the naughty list (pudding mix, veggie oil). The Rum and Fireball can be on which ever list you prefer at the moment!
MAKING THE CAKE
Preheat your oven to 350°. Also, remove 2 ounces cream cheese at this time for the glaze so it is softened.
I began by placing all the dry ingredients in my mixing bowl and gave them a good mix. I then added my liquids: the eggs, yogurt, oil and then the Rum and Fireball (use milk if you prefer). I chose to use this mix of alcohol because although the cinnamon whiskey seems right up the alley for the recipe, sometimes it can be a strong flavor and I wanted to cut it back with the flavor of a nice spiced rum.
I mixed this for about a minute or two until everything was fully incorporated and my batter was of a thicker consistency.
I sprayed my bundt pan with Coconut Oil Spray completely.
This went in the oven for 45-50 minutes until a toothpick comes out clean.
Let the cake cool 30 minutes before flipping it onto a wire rack to cool completely.
MAKING THE GLAZE
Mix 1 cup powdered sugar with 2 ounces cream cheese
Thin out with a mix of rum and fireball (or milk!), add slowly until you get it the consistency you want. Aim for a little more on the runny side as you want it to drizzle and start to slide down the cake, but firm enough to not slide all the way off!
Place a bag (zip lock or large twist tie) in a measuring cup. This will help hold the bag open so you can scoop your glaze into the bag with out a heck of a mess or frustration!
Squeeze out the air, give the bag a twist at the top of the glaze then snip a corner large enough to pipe the glaze over the cake.
Top off with fancy shimmering sugar.
A naughty and nice and sugar and spice cake version of the classic cookie.
- 2 1/2 cups flour
- 2 cups sugar
- tsp baking powder
- 1/2 tsp baking soda
- 1 TBSP cinnamon
- 1 cup plain Greek yogurt
- 4 eggs
- 1/2 oil
- *1 cup liquid (I did 1/3 cup Fireball + 2/3 cup Spiced Rum) You can simply use milk, too!
- 1/2 tsp Vanilla
- 1 cup powdered sugar
- 2 oz cream cheese, softened
- Set oven to 350°.
- In a large mixing bowl, combine all the dry ingredients. Mix to combine.
- Add in the wet ingredients. Beat on medium for 1 minute until well combined.
- Grease bundt pan.
- Bake for 45-50 minutes or until toothpick comes out clean.
- Allow to cool 30 minutes before inverting onto a wire rack to cool completely.
- Once completely cooled, set on your cake plate.
- Mix 1 cup of powdered sugar with 2 oz softened cream cheese.
- Slowly thin out with milk or rum/fireball.
- Place in zip lock. Snip the corner and drizzle over completely cooled cake.
- Sprinkle cake with colored sugars, if desired.