A snack cake, to me, is a cross between a tea loaf and a blondie. This one has a rich pumpkin flavor complemented by the white chocolate chips in the batter and the white chocolate-cinnamon glaze drizzled overtop.
You can bake this in an 11x7-inch pan, as the recipe suggests, or in 2 8x4-inch loaf pans, as my picture shows. If you choose the smaller pans, be sure to adjust the baking time to accommodate the thickness. Mine took about 10 minutes longer in the oven.
White Chocolate Pumpkin Spice Snack Cake
Yield: 12 servings
2 cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces butter, softened
½ cup granulated sugar
¾ cup brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
For White Chocolate Glaze
½ cup white chocolate chips
½ teaspoon ground cinnamon
1 tablespoon coconut oil or butter
- Spray an 11x7-inch baking dish with cooking spray; line with parchment paper; spray paper. Preheat oven to 350 degrees F.
- Whisk together flour, spices, baking soda, and salt; set aside.
- Cream butter and sugars until pale and fluffy, about 2 minutes. Add the egg and vanilla, beat until combine; add pumpkin puree.
- Add flour mixture and beat until just combined. Stir in chocolate chips.
- Scrape batter into prepared pan and level with spatula. Bake in preheated oven for 30 to 35 minutes, or until golden. A toothpick inserted in the center should come out clean.
- Let cool on rack. While cooling, make glaze. Melt white chocolate chips and coconut oil together in microwave or over double boiler. Stir in cinnamon.
- Remove cooled snack cake from pan by pulling gently on parchment sling. Drizzle with glaze. Serve when glaze has set.