Snickerdoodle Coffee Cake

Snickerdoodle Coffee Cake | Barbara Bakes

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!)

Snickerdoodle Coffee Cake | Barbara Bakes

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.

Snickerdoodle-Coffeecake-Collage-Barbara-Bakes

I think it’s just as pretty with or without the icing drizzled on top too.

Update: when I updated my Snickerdoodle Bread recipe, I decided to also update the Snickerdoodle Coffee Cake recipe. With the addition of an extra egg and a little more flour, and no cinnamon chips on top,  the middle rises up beautifully now.

Snickerdoodle Coffee Cake

Snickerdoodle Coffee Cake

Ingredients

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 cup sour cream
  • 1 1/2 cup cinnamon chips (1 pkg. Hershey's)
  • 2 tablespoons flour
  • Topping:
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  • Glaze:
  • 1 cup powdered sugar
  • 1 - 2 tablespoons milk

Directions

Preheat over to 350º.

In a medium bowl, combined 3 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.

http://www.barbarabakes.com/snickerdoodle-coffee-cake/

 




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Comments

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  1. Abbie Norowzi says

    Fantastic recipe! It does taste just like a Snickerdoodle! Twelve 16-18-year-olds plus their teacher will attest to this! It was my daughter’s turn to bring breakfast to her Newspaper class for Friday morning staff meeting which is the day before Valentine’s Day. She asked me to make something special – like a coffee cake. I had a 30 oz. bag of cinnamon chips. I did a google search and I’m really glad I found your site. This cake is delish! It’s also easy to make. I don’t have a coffee cake pan or even a tube pan. But I do have a 26-year-old inexpensive Bundt pan. I decided to give it a try. Instead of sprinkling the cinnamon-sugar mixture over the top of the batter that’s in a ring or tube pan, I sprayed the Bundt pan with baker’s spray containing flour and then coated with the cinnamon sugar mixture before spooning in the batter. I took a risk and it didn’t burn – it just made a crunchy-cinnamon-y coating. YUM! The cake released easily after cooling 5 minutes on a rack. The only change I made to the cake batter was to replace 1/2 cup of the sugar with 1/2 cup light brown sugar. The cinnamon chips I use are tiny chips made from real cinnamon that I purchase online from Prepared Pantry. I love these chips – their small size makes them disburse easily and stay suspended in a batter. When the cake had cooled I made two separate icing drizzles. The first had 1/2 tsp. Maple Extract and 1/2 tsp. Butter Extract. It was a nice caramel color. The 2nd icing had 1/2 tsp. clear vanilla extract and 1/2 tsp. butter extract. It was pure white. The two colors of drizzle look so pretty. This cake is moist and the crumb is excellent with it’s crunchy exterior. it also smells divine – Your entire house smells wonderful! Make this cake – you’ll be happy you did. I’ll definitely try your other recipes – especially have my eye on that apricot-cherry braided yeast bread. Thanks for sharing!

  2. Patty says

    Hi Barbara. I’ve made this twice now and both times it has stuck to the coffee cake pan and torn the top off even though I sprayed the pan liberally with Pam. How did you “grease” the pan so yours came out so nicely? Thanks! Patty

    • says

      Hi Patty – sorry you’re having problems with it sticking. My pan is a non-stick pan so I’m sure that helps. Try using the baking spray with flour – Bakers Secret, or grease and flour the pan before using it. You could also cut out a parchment paper ring to line the bottom of the pan. Glad you enjoyed the cake enough to make it again even though it stuck.

      • Patty says

        Thanks Barbara for these great suggestions and I’ll try them. I used a Nordic Ware non-stick pan so that is part of why I’m discouraged as this is really a great recipe. I make the Snickerdoodle bread often! Patty

        • Patty says

          Success!!! Barbara I heavily greased and lightly floured the non-stick coffee cake pan this weekend and the Snickerdoodle Coffee Cake came right out! Thanks for helping me solve this dilemma so we can enjoy this delicious recipe often. On a side note, I took the coffee cake from the other day that stuck so bad to the pan and glazed that sad looking thing and sent it to the guys who work in the car ministry at our church. My husband said they raved about it and not a crumb was left! Blessings, Patty

  3. Melissa says

    Thanks for this recipe! It won best cake at our divisional holiday gathering! Looking forward to trying more from your site!

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