Bold savory snack with ranch, cheddar, pretzels, and spice. Perfect for parties or game day snacking.
# Components:
→ Dry Mix
01 - 3 cups salted pretzels, roughly crushed
02 - 1 cup all-purpose flour
03 - 1/2 cup finely grated cheddar cheese
04 - 1 ounce ranch seasoning mix
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon cayenne pepper
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon baking soda
→ Wet Mix
09 - 3 large eggs
10 - 1 cup buttermilk
11 - 1/4 cup unsalted butter, melted
12 - 2 tablespoons hot sauce
13 - 1 tablespoon Dijon mustard
→ Topping
14 - 1/2 cup mini pretzels
15 - 1/4 cup chopped pickled jalapeños
16 - 2 tablespoons grated Parmesan cheese
# Directions:
01 - Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a large mixing bowl, blend the crushed pretzels, flour, cheddar, ranch seasoning, smoked paprika, cayenne, baking powder, and baking soda until thoroughly combined.
03 - In a separate bowl, whisk together eggs, buttermilk, melted butter, hot sauce, and Dijon mustard until smooth.
04 - Add the wet mixture to the dry ingredients. Stir gently until just blended, taking care not to overmix.
05 - Transfer the batter to the prepared pan and spread evenly across the surface.
06 - Sprinkle mini pretzels, chopped jalapeños, and Parmesan cheese evenly over the batter.
07 - Bake for 28 to 32 minutes, or until the center tests clean with a toothpick and the top is golden brown.
08 - Let the snack cake cool in the pan for 10 minutes, then move to a wire rack. Slice and serve warm or at room temperature.
