Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
Special Equipment Needed:
- 9x5 inch loaf pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9x5 inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in the sour cream until the batter is smooth.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. In a small bowl, mix together 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon.
9. Sprinkle the cinnamon-sugar mixture over the top of the batter.
10. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
11. Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
1 loaf (12 slices)
Nutritional information:
Calories per serving: 360
Total fat: 18g
Saturated fat: 11g
Cholesterol: 90mg
Sodium: 250mg
Total carbohydrates: 46g
Dietary fiber: 1g
Total sugars: 27g
Protein: 4g
Substitutions for ingredients:
- You can use regular or light sour cream.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
Variations:
- Add 1 cup of chopped nuts or raisins to the batter.
- Add 1/2 cup of chocolate chips to the batter.
- Make mini loaves or muffins instead of one large loaf.
Tips and Tricks:
- Make sure your butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the batter or the bread will be tough.
- Store the bread in an airtight container at room temperature for up to 3 days.
Storage Instructions:
Store the bread in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the bread, wrap it in foil and bake it in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation Ideas:
Slice the bread and serve it on a platter with a dusting of powdered sugar.
Garnishes:
Dust the bread with powdered sugar or sprinkle with cinnamon-sugar.
Pairings:
Serve the bread with a cup of coffee or tea.
Suggested Side Dishes:
Fresh fruit or a side salad.
Troubleshooting Advice:
- If the bread is browning too quickly, cover it with foil halfway through baking.
- If the bread is not cooked through after 60 minutes, continue baking it in 5 minute increments until a toothpick inserted into the center comes out clean.
Food Safety Advice:
- Make sure to wash your hands and all surfaces that come into contact with the raw ingredients.
- Use pasteurized eggs to reduce the risk of salmonella.
Food History:
Snickerdoodles are a type of cookie that originated in Germany and were brought to the United States by Dutch immigrants. The name "snickerdoodle" is thought to come from a corruption of the German word "schneckennudeln," which means "snail noodles."
Flavor Profiles:
Sweet, cinnamon, buttery.
Serving Suggestions:
Serve the bread warm or at room temperature with a cup of coffee or tea.
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Taste: Sweet, Cinnamon, Nutty, Buttery, Creamy, Cinnamon-Spiced