Are you a Snickerdoodle cookie lover? If so, you're going to love my Snickerdoodle Coffee Cake! This moist, easy coffee cake tastes just like a cookie!
With Christmas coming up soon, I know that lots of people are looking for a special yet easy breakfast to make Christmas morning.
I want to share my Snickerdoodle coffee cake recipe with you because it is everything you are looking for. It is quick, easy, and so delicious! If you love Snickerdoodle cookies, then you will love this!
This recipe contains affiliate links to products I use for this recipe! For more info, see my disclosure policy here.
How to make:
- Preheat oven to 350 degrees. Spray a 9×13 baking dish (affiliate link) with non-stick cooking spray. Set aside.
- In a mixing bowl (affiliate link), cream the butter and sugar until well blended and fluffy. Stir in the vanilla and egg. Add the salt and baking powder.
- In a measuring cup(affiliate link), whisk together the milk and sour cream until smooth.
- Beginning and ending with the flour, add the milk/sour cream mixture in two additions, mixing well after each addition.
- Spread the batter into the prepared baking dish.
- In the same mixing bowl you just used, beat (affiliate link) the softened butter, cinnamon, and sugar together into a crumbly mixture.
- Sprinkle the cinnamon sugar mixture across the batter.
- Move a butter knife through the batter in a figure-eight motion to swirl the cinnamon mixture the best you can. Does not need to be perfect! Check out my pic below!
- Bake at 350 degrees for 25-30 minutes. The top will be lightly browned, and a toothpick should come out clean.
- Cool for ten minutes, then drizzle with icing.
- To make the icing, beat the butter and powdered sugar together and add enough milk to make a glaze consistency.
Does a coffee cake have coffee in it?
No, it generally doesn't. These types of breakfast cakes have the name coffee cake because they make a great dish to serve with coffee.
How do you keep the coffee cake fresh?
Cover your completely cooled cake with saran wrap or a lid to prevent it from drying out. For maximum shelf life, you can store it in the fridge.
Need more coffee cake recipes? Check these out!
If you are looking for something with a bit of chocolate in it, you might light my Chocolate Chip Ripple Coffee Cake. Maybe crunchy crumb toppings are more your thing. If so, check out my Brown Sugar Crumb Topped Coffee Cake.
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Snickerdoodle Coffee Cake Recipe
Ingredients
Cake Batter:
- 10 Tbs. Butter softened
- 1 Cup Sugar
- 1 teaspoon Vanilla
- 1 Egg
- ¼ teaspoon Salt
- 2 teaspoon Baking Powder
- ½ Cup Milk
- ½ Cup Sour Cream
- 2 Cups Flour
Cinnamon Swirl:
- ¼ Cup Butter Softened, but not melted (see note)
- ¾ Cup Sugar
- 2 teaspoon Ground Cinnamon
Icing:
- ½ Tbs. Butter softened
- 1 Cup Powdered Sugar
- 2-3 Tbs. Milk
Instructions
- Preheat oven to 350 degrees.  Spray a 9×13 baking dish with non-stick cooking spray.  Set aside.
- In a mixing bowl, cream the butter and sugar until well blended and fluffy. Stir in the vanilla and egg. Add the salt and baking powder.
- In a measuring cup, whisk together the milk and sour cream until smooth.
- Beginning and ending with the flour, add the milk/sour cream mixture in two additions, mixing well after each addition.
- Spread the batter into the prepared baking dish.
- In the same mixing bowl you just used,  beat the softened butter, cinnamon, and sugar together into a crumbly mixture.
- Sprinkle the cinnamon sugar mixture across the batter.
- Move a butter knife through the batter in a figure-eight motion to swirl the cinnamon mixture the best you can. Does not need to be perfect!
- Bake at 350 degrees for 25-30 minutes. The top will be lightly browned, and a toothpick should come out clean.
- Cool for ten minutes, then drizzle with icing.
- To make the icing, beat the butter and powdered sugar together and add enough milk to make a glaze consistency.
Patricia
Oh my goodness Mindee! Goodness is what this is! I LOVE cinnamon! As far as I'm concerned there is no such thing as too much cinnamon! This coffee cake is great for me. However, it may be a tad too sweet for some. I love sweet so it's fine for me, however, I can see how some might think it too sweet. Personally, I love all of the cinnamony, gooey, goodness! I bake a lot of coffee cakes so thank you for a recipe to add to my repertorie.
Patricia
Mindee, I?m curious about why you add the salt and baking powder directly to the creamed butter mixture rather then incorporating them into the flour and adding them that way. Is there a reason behind this? I don't recall ever seeing it done this way in the past.
mindeescookingobsession
I do that just for convenience. Then I don't have to use another bowl to whisk the salt and baking powder into the flour.
Allison
Can I make this tonight, refrigerate, and bake in the morning?
mindeescookingobsession
I not going to recommend you do. I haven’t tried it and I am concerned it would end up being really heavy.