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.
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.
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup butter, softened
2 cups sugar
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
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.
You can also make this in two 9x5 loaf pans or in mini loaf pans. See the Snickerdoodle bread recipe for baking times.