A coffee cake with the flavors of a Snickerdoodle cookie – a crumbly cinnamon sugar top and a sweet, moist, buttery cake loaded with luscious cinnamon chips.
When I made the Chocolate Ice Cream Cake Rolls for my twin’s birthday party, I also made a Snickerdoodle Coffee Cake for those who can’t eat chocolate. (How sad would that be!)
It’s a coffee cake version of my Snickerdoodle Bread. I thought it would be fun to sprinkle more cinnamon chips on top, but it made the top too heavy and the cake sunk in the middle. I wasn’t going to post it because it wasn’t perfect, but my daughter said it was gorgeous and I should definitely post it.
Our guests loved it and it was gone before I even got a chance to get a piece. (Although I did manage to snatch a few bits here and there as I was cutting it.) Next time I make it, though, I won’t sprinkle the chips on top.
Ingredients
- 2 1/2 c. all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 1 1/2 cup cinnamon chips (1 pkg. Hershey's)
- 2 tablespoons flour
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- 1 cup powdered sugar
- 1 - 2 tablespoons milk
Directions
- Preheat over to 350º.
- In a medium bowl, combined 2 1/2 cups flour, baking powder, salt and cinnamon. Set aside.
- In a large mixing bowl, cream butter and 2 cups sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combined. Add flour mixture stirring until just combined. Coat the cinnamon chips with 2 T. flour and stir into batter.
- Spoon batter into a greased coffee cake pan. Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of batter in the pan.
- Bake for 50 to 60 minutes until a toothpick inserted into a crack in the center of the cake comes out clean. Remove from oven and let cool 5 minutes before removing from pan. Cool completely on a wire rack before serving.
Notes
You can also make this in two 9x5 loaf pans or in mini loaf pans. See the Snickerdoodle bread recipe for baking times.
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
Gorgeous!
I agree with your daughter, it’s beautiful. I don’t mind the sunk in look. It feels very rustic! And looks delicious, I love snicker doodle anything!!
That coffee cake is awesome! I love those wonderful flavors.
Cheers,
Rosa
Barbara, this looks gorgeous! I agree with Kelley–totally a rustic look! I wouldn’t mind taking a huge chunk of this! =)
This looks incredible!!!
I make Snickerdoodle-everything… time for coffee cake next! Have you ever had Snickerdoodle ice cream????
I haven’t tried Snickerdoodle ice cream, but it sounds fabulous!
This needs to appear on on my kitchen table asap! Love it!
Very lucky people who can’t eat chocolate, they have coffee cake! It is great just like what your daughter said. It wasn’t perfect but as I looked at it, the cake is very tempting and yummy to eat. =)
So delicious looking!!! I’m pinning it
Well, here’s another cake to bookmark! We love snickerdoodles, so this cake will be in our near furture Barbara; thanks for posting it.
I think it looks delish and can’t wait to try the recipe. I was going to ask you what kind of pan you used. I don’t know what a coffee cake pan is. It never occurred to me that the little ring in the middle was because it had sunk. I thought whatever pan you used had created it! So did you use a bundt pan? a tube pan? Thanks!
Thanks! I love coffee cakes so much I bought a pan http://www.amazon.com/Nordic-Ware-Form-Coffee-Cake/dp/B000JZ5VVE/ref=sr_1_1?ie=UTF8&qid=1333528163&sr=8-1. It’s similar to an angel food cake pan with a little bigger center. It’s different from a bundt because you don’t serve it upside down.
Barbara, i love all your creative recipes! two amazing desserts in one… snickerdoodles and coffee cake. amazing!
omg this looks insanely good!!
I like it when bloggers post something that didn’t turn out as expected. You also told us what you would do differently next time, that’s helpful. But, it does look delicious! Thanks Barbara.
Wow, this looks so unbelievably good!
It looks delicious even if you don’t think it’s perfect! Love the sound of the cinnamon chips.
Love the look! I’n not a big chocolate fan, so this will be perfect for me — morning, noon, and night! Will definitely use the loaf pans so I can keep one hidden (for me, of course)!
This looks wonderful, Barbara. I never would have thought anything about the middle being sunk if you hadn’t said something:-)….I was just staring at that glaze! Love snickerdoodles – in all types!
This sounds so good! Thanks so much for sharing!
Barbara I like the way it has sunk a little on the top and if you hadn’t mentioned it I would think that’s how it was meant to be! It looks like my kind of cake but we can’t get cinnamon chips here… poor deprived Aussies
. I’ll have to come up with something instead.
My little sister can’t eat chocolate. Oh how sad I would be if I couldn’t.
Hi Barbara,
This cake looks so delicious! That was very thoughtful of you to make something this in addition to the ice cream roll. Going to pin this. Love it.
—Barbara,
this look INCREDIBLE <3 WOW.
It’s a giant snickerdoodle cookie~a dream come true!
are you sure this isn’t really a big giant cookie in the shape of a cake? Just wondering because it sounds absolutely out of this world and better than any coffee cake I have ever seen or tasted! i can’t wait to try it. So when does my shipment arrive?
BARBARA! I’m so glad you posted those photos of that cake-it’s GORGEOUS! We love Snickerdoodles and we LOVE coffee cake…..and I REALLY wish I had a piece of that beauty to go with this cup of coffee.
And I have one of those coffee cake pans that needs to be christened too….I bought it a while ago and haven’t used it yet.
I stocked up on cinnamon chips when they were in the stores and stashed them in the freezer….looks like I’m good to go…now all I need is to find time to make this-and people to share it with. This would be DANGEROUS here with just the 2 of us.
Thanks for the super recipe.
Carol
Funny how I, too, when I saw the cake thought it was supposed to be that way and wondered how on earth did she do that. I have a sneaky suspicion that you could not have planned it that way if you tried and may never get it to do it just right like that again. I am tempted to try it with the chips on top to see if I can get the same effect. Will make it for Easter morning. Thanks for sharing
I just printed out your snickerdoodle bread recipe to make this weekend. This coffee cake is oh, so tempting too. And I agree with your daughter that the photo is mouthwatering. I have half a vanilla bean that I can use here…yum.
What a beautiful coffee cake and I just love the ‘web’ frosting!
Snickerdoodles are one of my favorites. Can’t wait to try this one!
you left us with all kinds of sweets while you are traveling. bless you
I am so sorry you posted this – I just may make and eat the whole thing myself!!!
I love the look of that cake. I am so glad I found you..I will add you to my reader.
A splendid idea! It looks pretty and irresistible.
Oh my… that sounds so delicious!!! I’ll have to try this! Thanks for sharing!!!
The cinnamon chips drew me in… this is beautiful!
This cake looks amazing!! Pinned of course
Is the cooking time right? I made this and it took a lot longer than 30-40 min
more like 1 hour 30 min and my oven is 350
Hi Denise – thanks for the feedback. I’ll have to cook it again soon to verify the cooking time. 1 hour 30 minutes seems long though. What kind of pan were you using? The coffee cake pan cooks more quickly because it cooks from the inside and the outside at the same time.
Hi Barbara – I’m back to tell you I made your snickerdoodle bread and we loved it! The texture was excellent and it has all the yummy flavors of one of our favorite cookies. I will definitely try this coffeecake soon.
Oops, forgot to mention that I posted your yummy recipe yesterday. I want everybody to try it!!!!
Beautiful cake! I haven’t seen a coffee cake that incorporated cinnamon sugar yet – well done! I can’t wait to bring this to a work gathering
Snickerdoodles are a family tradition! This looks amazing!!
Hmmm…mm..this cake sure looks mouthwatering. Love especially the additional topping. Slurppppp….
Kristy
I am so very glad that Genie Grato pointed me in this direction. This recipe looks fabulous. But I also browsed through the other recipes and I am drooling all over myself here. Since I love to cook and create recipes, it is understandable that I would like this site.
~Virginia
Thanks Virginia! So glad you stopped by. It was great that Genie featured this recipe on Blogher Food What’s Hot.
Made this cake this morning for company… Did not have chips so used blueberries instead…delicious! Chips are on the grocery list for the next time!
Hi Wendy. Blueberries sound like a delicious addition to this coffee cake. A perfect cake to serve guests. So glad you enjoyed it. Thanks for letting me know.
Hi! This looks sooo great I wanna make it asap! Question though, when do I add the glaze? Before or after it cools. Also do you think adding nuts would ruin it? (I’m in an almond crave recently lol)
Hi Katie – you can add the glaze before or after it cools. If you glaze it while it’s warm it needs to be a bit thicker. I think toasted sliced or chopped almonds would be a great addition.
How exactly did you grease yours? I just used Pam, to my detriment. However, the great thing is it is served upside down, so you can’t really tell a large portion of the bottom stuck. Also as an aside, I baked mine for 53 min and it seems perfect.
Hi Tara – sorry yours stuck. That’s so frustrating. I used a non-stick coffee cake pan and grease the pan well with cooking spray with flour (Baker’s Secret). The cooking spray with flour works much better for baking than just Pam, especially when you use a pan with lots of ridges like a bundt pan.
I’ll update the recipe. Thanks for the feedback. Hope you enjoy the cake.