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.
Snickerdoodle Coffee Cake
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup butter softened
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 1 ½ 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.
Chung-Ah | Damn Delicious
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 🙂
Cathy at Wives with Knives
Oops, forgot to mention that I posted your yummy recipe yesterday. I want everybody to try it!!!!
Cathy at Wives with Knives
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.
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.
This cake looks amazing!! Pinned of course 🙂
The cinnamon chips drew me in… this is beautiful!
Oh my… that sounds so delicious!!! I’ll have to try this! Thanks for sharing!!!
A splendid idea! It looks pretty and irresistible.
I love the look of that cake. I am so glad I found you..I will add you to my reader.
I am so sorry you posted this – I just may make and eat the whole thing myself!!!
Becky at VintageMixer
you left us with all kinds of sweets while you are traveling. bless you 🙂
Rocky Mountain Woman
Snickerdoodles are one of my favorites. Can’t wait to try this one!
What a beautiful coffee cake and I just love the ‘web’ frosting!
Cathy at Wives with Knives
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.
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
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.
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?
It’s a giant snickerdoodle cookie~a dream come true! 🙂
My Inner Chick
this look INCREDIBLE <3 WOW.
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.