Caramel Snickerdoodle Cake

Ingredients

• 1 ¾ cups plus 2 tablespoons sugar
• 2 teaspoons ground cinnamon
• 2 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 can (5 oz) evaporated milk
• 1 cup sour cream
• ½ cup butter, melted
• 1 teaspoon vanilla
• 2 eggs, beaten
• 10 caramels, unwrapped

Instructions

1. 1Preheat the oven to 350°F and grease a 12-cup fluted tube cake pan with shortening. Combine two tablespoons of the sugar and one teaspoon of the cinnamon in a small bowl.
2. 2Sprinkle the cinnamon-sugar mixture inside the greased pan, rotating it to coat the surface evenly. Tap out and discard any excess.
3. 3Whisk the remaining one and three-quarter cups of sugar, the remaining one teaspoon of cinnamon, the flour, baking soda, and salt together in a large bowl. Set aside one tablespoon of the evaporated milk to use later for the topping.
4. 4Add the rest of the evaporated milk, sour cream, melted butter, vanilla, and beaten eggs to the dry ingredients. Stir until the batter is completely smooth, then pour it into the prepared pan.
5. 5Bake for 40 to 50 minutes, checking for doneness with a toothpick inserted into the center. Let the cake rest in the pan for 30 minutes before turning it out onto a wire rack to cool completely for about an hour.
6. 6Place the unwrapped caramels and the reserved tablespoon of evaporated milk in a small microwave-safe bowl. Microwave on high for one to two minutes, stirring every 30 seconds until smooth, then drizzle the warm caramel over the cooled cake.
7. 7If making cupcakes instead of a whole cake, line 24 standard muffin cups with paper liners.
8. 8Divide the batter evenly among the muffin cups and bake for 20 to 25 minutes until a toothpick comes out clean. Let the cupcakes cool on a wire rack for 30 minutes.

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