This Snickerdoodle Coffee Cake is 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.
❤️ Why You’ll Love This Recipe: This is a delightful and easy to make coffee cake for brunch or an afternoon snack. It’s the perfect way to satisfy a sweet tooth with warm fall flavors.
How to Make Snickerdoodle Coffee Cake
This is an especially tall coffee cake that makes an impressive presentation. The key to making sure your cake rises fully is to thoroughly grease and flour the pan.
In addition, before you start baking, let all of the ingredients come to room temperature. Cold ingredients won’t blend well.
This cake has a thick batter that you’ll need to scoop into the coffee cake pan. Once all the batter is in the pan, smooth the surface with an offset spatula, rubber spatula or the back of a spoon.
Tip: Don’t forget the cinnamon sugar. It adds texture to break up the dense, moist snickerdoodle coffee cake.
This cake has pops of sweet cinnamon goodness from Hershey’s cinnamon chips. You can find them in the baking aisle of most grocery stores during the fall and winter or order them online any time of year.
It’s important to coat the cinnamon chips in a dusting of flour. This keeps them from all sinking to the bottom of the cake as it bakes.
If you can’t find cinnamon chips, butterscotch chips work as well.
What is a coffee cake pan?
A coffee cake pan is a tube pan similar to a bundt pan with a design. You can also use an angel food cake pan or a 12 cup bundt cake pan for this recipe.
Coffee Cake Glaze
The glaze really is the “icing on the cake” for this recipe. It pairs well with the cinnamon and balances all the flavors. The glaze also dries nicely and adds a slight crunch to your cake for additional texture.
I suggest using a whisk to mix the glaze. If you don’t have a whisk, a fork will also work. The key is to make sure there are no powdered sugar lumps.
Baking and Decorating the Cake
Once your Snickerdoodle Coffee Cake is baked, let it cool for about 10 minutes before removing it from the pan. To remove the cake, run a knife around the outer edge of the pan as well as around the inner circle/tube. Then invert it onto a baking tray, place the serving platter on top and invert it again onto the serving platter.
You can now add the glaze. I like to generously coat the top and let some icing drip down the sides of the snickerdoodle coffee cake. It will look beautiful and taste great.
If you have a bit of extra glaze, you can drizzle some on each slice as you serve it.
Store leftover cake at room temperature. Let it cool, then wrap the cake well with plastic wrap so it stays moist.
If you want to refrigerate your leftovers, I recommend letting it come to room temperature before serving. Or you can microwave each slice for 20 seconds at a time, until you reach your desired temperature.
More Coffee Cake Recipes
Try these other brunch treats next:
- Cinnamon Roll Coffee Cake is a rose-shaped cake with a sweet white glaze on top.
- Mini Caramel Coffee Cakes are muffin-sized cakes with crunchy streusel topping and a caramel drizzle.
- Apple Crisp Sweet Roll Coffee Cake has sweet fall flavors and a pretty drizzled glaze.
- 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
- 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.
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