Snickerdoodle Cobbler
A magical self-saucing dessert with a soft, cake-like topping and a gooey cinnamon-sugar sauce on the bottom. Tastes like a warm Snickerdoodle cookie.
Pin Share Print Servings: 9 square
Calories: 380kcal
Cost: $8
Equipment
- 1 9x13 baking dish (Glass or ceramic)
- 1 Whisk (For mixing)
- 1 Kettle (For hot water)
Ingredients
- ½ cup unsalted butter - Melted
- 1.5 cups all-purpose flour - For batter
- 1.5 cups granulated sugar - For batter
- 2 teaspoon baking powder - For rise
- ½ teaspoon cream of tartar - Key ingredient
- ½ teaspoon salt - Balance
- 1 cup whole milk - For batter
- 1 teaspoon vanilla extract - Flavor
- ½ cup granulated sugar - For topping
- ½ cup brown sugar - Packed, for topping
- 1 tablespoon ground cinnamon - For topping
- 1.5 cups hot water - Do not stir
- 1 tablespoon powdered sugar - For dusting
Instructions
- Melt butter in a 9x13 baking dish in the preheating oven (350°F).
- Whisk flour, sugar, baking powder, salt, cream of tartar, milk, and vanilla. Pour over melted butter. DO NOT STIR.
- Mix remaining sugars and cinnamon; sprinkle evenly over the batter. DO NOT STIR.
- Gently pour hot water over the entire dish. DO NOT STIR.
- Bake for 35-40 minutes until golden and puffed. Cool slightly and dust with powdered sugar.
Notes
Do not stir the batter after adding the water. The cream of tartar gives it the authentic Snickerdoodle tang.
Nutrition
Serving: 150g | Calories: 380kcal (19%) | Carbohydrates: 65g (22%) | Protein: 3g (6%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg (10%) | Sodium: 250mg (11%) | Potassium: 100mg (3%) | Fiber: 1g (4%) | Sugar: 48g (53%) | Vitamin A: 350IU (7%) | Calcium: 80mg (8%) | Iron: 1mg (6%)