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Snickerdoodle

Snickerdoodle went to town riding on a pony, stuck a feather in his hat and called it ...... I love the name of this white cake and all of the fun you can have around it!

2 tbsp (25 mL) brown sugar

1 tsp (5 mL) cinnamon

1/2 cup (125 mL) butter, softened

2 cups (500 mL) white sugar

2 eggs 1 tsp (5 mL) baking soda

1 cup (250 mL) milk

2-1/2 cups (625 mL) all-purpose flour

2 tsp (10 mL) cream of tartar

1/2 tsp (2 mL) salt

Preheat oven to 325F.

In small bowl combine brown sugar and cinnamon, set aside.

In large bowl cream butter and sugar until light and fluffy, add eggs and beat for one minute. Add baking soda to milk then add to butter mixture and beat well. In medium bowl sift flour, cream of tartar and salt together; beat into milk and butter mixture then pour into greased 9x13-inch pan. Top with reserved cinnamon and sugar. Bake for 30 -35 minutes or until firm in centre (toothpick comes out clean).

Let stand 10 minutes before cutting.

Note of interest: Cream of tartar is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking. It is a little more problematic to find a substitute for cream of tartar in baking since white vinegar or lemon juice will need the ratio of 3 times the amount of cream of tartar called for, but that amount of liquid may cause other problems in the recipe, and bakers have found that cakes made with vinegar or lemon juice have a coarser grain and are more prone to shrinking than those made with cream of tartar.