Description
This Snickerdoodle Coffee Cake is soft, buttery, and layered with warm cinnamon sugar, topped with a sweet crumble and delicate glaze. It is perfect for brunch, dessert, or enjoying with a cozy cup of coffee.
Ingredients
½ cup (100 g) granulated sugar
1 ½ teaspoons ground cinnamon
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
⅓ cup (67 g) light brown sugar, packed
¼ cup (31 g) all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, cold and cubed
½ cup (62.5 g) confectioners’ sugar
2 tablespoons whole milk
Instructions
- Preheat the oven to 350°F and prepare a 9×13-inch baking dish with baking spray or parchment paper.
- In a small bowl, stir together ½ cup granulated sugar and 1 ½ teaspoons cinnamon for the swirl mixture. Set aside.
- In a separate bowl, whisk together 4 cups flour, baking powder, salt, and cream of tartar.
- Cream the butter and 2 cups granulated sugar until light and fluffy, about 2–3 minutes. Add eggs, 1 cup milk, vegetable oil, and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated without overmixing.
- Pour half of the batter into the prepared pan and spread evenly. Sprinkle with half of the cinnamon-sugar mixture. Add the remaining batter, spread gently, and top with the remaining cinnamon-sugar mixture.
- For the crumble topping, combine brown sugar, ¼ cup flour, and 1 teaspoon cinnamon. Cut in the cold butter until pea-sized crumbs form, then sprinkle evenly over the batter.
- Bake for 35–40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Loosely cover with foil during the last 10 minutes if browning too quickly.
- Cool in the pan for 10–15 minutes. Whisk together confectioners’ sugar and 2 tablespoons milk until smooth, then drizzle over the warm cake before slicing and serving.
Notes
Add chopped pecans or walnuts to the crumble for extra crunch.
Mix a pinch of nutmeg into the cinnamon-sugar swirl for deeper flavor.
Substitute part of the milk in the glaze with heavy cream for a richer finish.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze tightly wrapped for up to 2 months and thaw overnight in the refrigerator.
Reheat slices in the microwave for 10–15 seconds or warm in a 300°F oven for a few minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
