Snickerdoodle Coffee Cake Recipe
Are you a Snickerdoodle cookie lover? If so, you're going to love this coffee cake! This moist, easy coffee cake tastes just like a cookie!
Servings: 16 serving
Calories: 241kcal
Cost: 15
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.
Nutrition
Calories: 241kcal | Carbohydrates: 54g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 167mg | Potassium: 40mg | Fiber: 1g | Sugar: 36g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg