A delightful parfait featuring the flavors of snickerdoodle, sour cream, and coffee cake, layered with whipped cream and topped with crumbled snickerdoodle cookies.
Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 1/2 cup sour cream. 1/4 cup milk. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup brown sugar. 1 teaspoon ground cinnamon. 1/2 cup chopped pecans or walnuts optional. Whipped cream for layering. Crumbled snickerdoodle cookies for topping.
Instructions: Set the oven to 350F 175C and heat it up. A baking dish should be greased and floured. Mix softened butter and granulated sugar in a bowl until the mixture is light and fluffy. Mix in the milk, sour cream, and vanilla extract. Mix everything together well. Mix the flour, baking powder, baking soda, and salt in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Put brown sugar, cinnamon, and chopped nuts if using in a small bowl. Once the baking dish is ready, spread half of the batter out in it. Put half of the cinnamon-nut mix on top of the batter. Do it again with the rest of the batter and the cinnamon-nut mix. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Let the coffee cake cool all the way down. Make the coffee cake into cubes that are easy to eat. Place coffee cake cubes and whipped cream in serving glasses. Add broken up snickerdoodle cookies on top. Enjoy! Serve cold.
Prep Time: 20 minutes
Cook Time: 35 minutes
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