Ingredients
Dry Ingredients
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup light brown sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
*1/2 teaspoon cream of tartar (optional)
1/2 teaspoon salt
Wet Ingredients
5 Tablespoons vegetable oil (or canola)
2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar (or white vinegar)
1 cup water
Cinnamon Sugar Topping
1 Tablespoon sugar
1 teaspoon ground cinnamon
Directions
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. Next, make 3 depressions in dry ingredients (see photos) – 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. *I use a fork to mix.
Bake on middle rack of oven for approximately 35 minutes.
While the cake is baking, mix the cinnamon and sugar for the topping.
Check center of cake with 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, enjoy!
TIPS
*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 an 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.
Top cake with warm caramel sauce and a scoop of vanilla ice cream.