Snickerdoodle Coffee Cake
If you love snickerdoodles, wait until you try them in coffee cake form! This Snickerdoodle Coffee Cake combines the buttery cinnamon-sugar goodness of the classic cookie with a soft, tender cinnamon coffee cake. With a warm cinnamon swirl through the middle, a sweet crumbly topping, and a hint of vanilla, every bite tastes like comfort in cake form.
Servings: 12 people
Calories: 615kcal
Ingredients
Cinnamon-Sugar Layer
- ½ cup (100 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
Cake
- 4 cups (500 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon cream of tartar
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (244 g) whole milk
- ¼ cup (54.5 g) vegetable oil
- 2 teaspoons vanilla extract
Crumble Topping
- ⅓ cup (67 g) light brown sugar, packed
- ¼ cup (31 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold, cubed
Glaze
- ½ cup (62.5 g) confectioners' sugar
- 2 tablespoons whole milk
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with baking spray or line with parchment paper. Set aside.
- In a small bowl, stir together granulated sugar and cinnamon for the swirl mixture. Set aside.
- In a medium bowl, whisk together flour, baking powder, kosher salt, and cream of tartar.
- In a stand mixer (or using a hand-held mixer), cream together butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add eggs, milk, vegetable oil, and vanilla extract. Mix on low speed for about 1 minute, just until combined.
- Gradually add the dry mixture to the wet ingredients, mixing on medium speed for about 30 seconds until just incorporated. Do not overmix.
- Pour half of the batter into the prepared pan and spread evenly.
- Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
- Add the remaining batter and gently spread it out, then sprinkle the remaining cinnamon-sugar mixture evenly over the top.
- In a small bowl, combine the brown sugar, flour, and cinnamon. Add the cold, cubed butter and use your fingers, a fork, or a pastry cutter to create pea-sized crumbs. Sprinkle this evenly over the batter for a sweet, crunchy layer.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top is browning too quickly, loosely cover with aluminum foil for the last 10 minutes of baking.
- Allow the cake to cool in the pan for 10-15 minutes before adding the glaze.
- To make the glaze, in a small bowl, whisk together the confectioners’ sugar and milk until smooth. Add more milk, a few drops at a time, if a thinner glaze is desired.
- Drizzle glaze over warm cake.
- Slice and serve warm or at room temperature.
Nutrition
Serving: 1piece | Calories: 615kcal