Snickerdoodle Crazy Cake

DRY INGREDIENTS
1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup light brown sugar
2 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon cream of tartar *optional
½ teaspoon salt
WET INGREDIENTS
5 tablespoons canola oil or vegetable oil
2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar or white vinegar
1 cup water
CINNAMON SUGAR TOPPING
1 Tablespoon granulated sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Spray an 8"x 8" baking dish with non-stick cooking spray.

Mix dry ingredients (flour, sugar, brown sugar, cinnamon, baking soda, cream of tartar and salt) in prepared baking dish until well blended.

Make 3 depressions in dry ingredients – two small, one larger. Add the vinegar in one depression, vanilla in the other, and the vegetable oil in the third larger depression. Pour water over all. Mix well until smooth.

Bake on the middle rack of the oven for approximately 35 minutes.

While the cake is baking, mix the cinnamon and sugar for the topping.

Check center of cake with a toothpick to make sure it comes out clean. While the cake is still warm fresh out of the oven, sprinkle cinnamon sugar evenly over top. Allow to cool.

Notes:
*Cream of tartar is not necessary if you do not have it on hand. Cream of tartar is used to give the distinctive tang taste in Snickerdoodle cookies, not as a leavening agent. You still get all the cinnamon and sugar flavor if you leave cream of tartar out.

Make sure your baking soda and vinegar are fresh – they are what make the cake rise.

You can top the cake with warm caramel sauce and a scoop of vanilla ice cream.

The cake does not need to be kept refrigerated if it’s not frosted. Cover and it will last 3 days. If it is frosted, it will need to be kept refrigerated. Cover and refrigerate for up to 6 days.

If you don’t want to mix this in the baking dish, you can combine all the ingredients in a bowl, then pour the batter into a greased 8-inch square baking dish.

You can use vegetable oil or canola oil

You can use white vinegar or apple cider vinegar.