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 the 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!
How to make Snickerdoodle Coffee Cake:
- Preheat your oven to 350 degrees. Prepare the batter as instructed below and spread it evenly in the bottom of a 9×13 baking dish.
- In a small mixing bowl, beat the softened butter, sugar and cinnamon together. As you can see in the picture this mixture is quite thick. This is exactly how you want it. Make sure your butter is just softened and not melted. If it’s melted the cinnamon mixture will sink to the bottom of your coffee cake. Just a note about the cinnamon mixture. Sometimes it ends up more crumbly than pasty if my butter is still a little cold. If you’re ends up crumbly just sprinkle it in strips on top of the batter and swirl it a bit. The majority of the crumbs will remain on top.
- Glob the cinnamon mixture over the top of the batter in strips like shown in the picture.
- Move a butter knife in figure eight motions through the batter to swirl the cinnamon mixture through the batter. Bake at 350 degrees for 25-30 minutes. The top should be lightly browned and a toothpick should come out clean. Cool ten minutes before drizzling with icing.
Does coffee cake have coffee in it?
No, it generally doesn’t. These types of breakfast cakes got the name coffee cake because they make a great dish to serve with coffee.
How do you keep 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.
I have a few other coffee cake recipes you might like as well! 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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Description
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 the cookie!
Ingredients
Cake Batter:
- 10 Tbs. Butter (softened)
- 1 Cup Sugar
- 1 tsp Vanilla
- 1 Egg
- 1/4 tsp Salt
- 2 tsp Baking Powder
- 1/2 Cup Milk
- 1/2 Cup Sour Cream
- 2 Cups Flour
Cinnamon Swirl:
- 1/4 Cup Butter softened, but not melted (see note)
- 3/4 Cup Sugar
- 2 tsp Ground Cinnamon
Icing:
- 1/2 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 in the prepared baking dish.
- In a small mixing bowl, beat the softened butter, cinnamon and sugar together. (See note)
- Glob the cinnamon sugar mixture in strips across the batter.
- Move a butter knife through the batter in a figure eight motions to swirl the cinnamon mixture.
- 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.
Notes
Tips for the cinnamon mixture!
Just a note about the cinnamon mixture. Sometimes it ends up more crumbly than pasty if my butter is still a little cold. If you’re ends up crumbly just sprinkle it in strips on top of the batter and swirl it. The majority of the crumbs with stay on top.
You want the butter just softened and not melted because it makes a stiffer mixture. If you use melted butter the mixture will be so wet and heavy that it will sink to the bottom of the coffee cake instead of staying in the middle top area.
Keywords: snickerdoodles, coffee cake
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
Allison says
Can I make this tonight, refrigerate, and bake in the morning?
mindeescookingobsession says
I not going to recommend you do. I haven’t tried it and I am concerned it would end up being really heavy.
Patricia says
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 says
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.
Patricia says
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.
★★★★★