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!
- 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
- 1/4 Cup Butter softened, but not melted (see note)
- 3/4 Cup Sugar
- 2 tsp Ground Cinnamon
- 1/2 Tbs. Butter, softened
- 1 Cup Powdered Sugar
- 2–3 Tbs. Milk
- 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.
- 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.
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