Snickerdoodle Coffee Cake
Indulge in the warm, spiced decadence of Snickerdoodle Coffee Cake, a perfect fusion of classic coffee cake and the beloved cinnamon-sugar flavors of snickerdoodle cookies. This easy-to-make recipe features a moist, buttery batter layered with a generous swirl of brown sugar and cinnamon, creating a tender crumb that melts in your mouth. Topped with a drizzle of optional vanilla glaze for a touch of sweetness, this cake is baked to golden perfection in just 35 minutes. Whether served warm for breakfast or as an afternoon treat with coffee, this crowd-pleasing favorite is sure to brighten any occasion. Keywords: snickerdoodle coffee cake, cinnamon-sugar coffee cake, dessert, easy coffee cake recipe, breakfast treat.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 1 cup milk
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 0.25 teaspoons salt
- 2 eggs
- 0.75 cup brown sugar
- 2 teaspoons ground cinnamon
- 0.25 cup unsalted butter (for topping)
- 0.5 cup powdered sugar (optional for glaze)
- 2 tablespoons milk (for glaze)
- 0.5 teaspoons vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Using a hand mixer or stand mixer, add the unsalted butter to the dry ingredients and mix until the texture resembles coarse crumbs.
In a separate bowl, whisk together the milk, eggs, and vanilla extract. Slowly add the wet mixture to the dry ingredients, mixing until smooth.
Pour half of the batter into the prepared pan and spread evenly.
In a small bowl, mix together the brown sugar and ground cinnamon to create the cinnamon-sugar topping.
Sprinkle half of the cinnamon-sugar mixture over the first layer of batter.
Pour the remaining batter over the cinnamon-sugar layer and spread evenly. Then sprinkle the rest of the cinnamon-sugar mixture on top.
Melt the unsalted butter (for topping) and drizzle it evenly over the entire cake.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Optional: While the cake is baking, make the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm cake after it cools for 10 minutes.
Allow the cake to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 1792 mg | 78% | |
| Total Carbohydrate | 621.7 g | 226% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 383.7 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 608 mg | 47% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1096 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
