Snickerdoodle Cake I Chef John's Recipe

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Snickerdoodle Cake I

"Sugar and cinnamon topping. Like the famous cookie, only BIGGER!"

Ingredients :

2 cups white sugar
1/2 cup shortening
2 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3 tablespoons white sugar
1 teaspoon ground cinnamon

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, sift together flour, baking powder and salt. Set aside.
In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.
Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.