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Caramel Snickerdoodle Cake
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Prep Time:
20 minutes
Total Time:
2 hours 40 minutes
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Ingredients:
  • 1 3/4 cups plus 2 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 can (5 oz) evaporated milk
  • 1 cup sour cream
  • 1/2 cup butter or margarine, melted
  • 1 teaspoon vanilla
  • 2 eggs, beaten
  • 10 caramels, unwrapped
Instructions:
  • Preheat the oven to 350°F. Grease a 12-cup fluted tube cake pan with shortening. Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl. Sprinkle the mixture evenly inside the pan, ensuring full coverage, and remove any excess by shaking.
  • Combine 1 3/4 cups sugar, 1 teaspoon cinnamon, flour, baking soda, and salt in a large bowl. Set aside 1 tablespoon of evaporated milk for the topping. Mix the rest of the evaporated milk, sour cream, melted butter, vanilla, and eggs into the dry ingredients until fully combined. Pour the batter into the pan.
  • Bake for 40 to 50 minutes until a toothpick inserted in the center comes out clean. Allow it to stand for 30 minutes, then remove from the pan. Let it cool completely, which should take about 1 hour.
  • Microwave caramels with evaporated milk in a small bowl on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Drizzle over cooled cake.

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