Say hello to your favorite cookie in coffee cake form! This Snickerdoodle coffee cake is sweet, moist, slightly chewy, and tastes just like the iconic cookie!
The cake itself is soft, buttery, and tender. And the crunch from the cinnamon sugar on top adds the perfect contrast of textures.
Serve this for breakfast with a hot cup of coffee for a cozy morning meal.
Snickerdoodle Coffee Cake
If you love snickerdoodles, you’ll fall for this coffee cake as well.
It has the same warming flavors as your favorite cookie, but it comes in the form of a cake.
With a moist cinnamon-infused cake at the bottom and crunchy cinnamon sugar on top, this cake is absolutely divine.
It’s great on its own but even greater with coffee.
What Is the Difference Between Cake and Coffee Cake?
Here are key characteristics that set the coffee cake apart from other cakes:
- Denser texture: Unlike most sponge cakes, coffee cakes are denser and more compact, often with a crumbly top layer.
- Breakfast dish: Coffee cake is most often enjoyed for breakfast or brunch.
- Single layer: A coffee cake is usually a single-layer cake in a loaf or bundt form, for easy slicing.
- Vanilla base: The base is usually a vanilla cake spiced with cinnamon or filled with fruits or berries.
- Crumb topping: Instead of icing, a coffee cake usually has a crumb topping that usually contains cinnamon.
Why Is There No Coffee in A Coffee Cake?
Many people mistake coffee cakes for having coffee in them. While some coffee cakes do contain coffee, that is not the general rule.
Coffee cakes are called such for the simple reason that they’re best served with a hot cup of coffee.
These sweet treats originated in Germany, and have been around for centuries. Over time, many variations have emerged.
Despite the many versions, though, they all have one thing in common: they taste better when paired with coffee.
Tips for Making The Best Snickerdoodle Coffee Cake
Want your coffee cake to be the best? Check out these tips:
- Measure the Flour Accurately: Use a kitchen scale for accurate measurements. Or use the spoon and level method to avoid packing the flour in the cup.
- Check the Baking Powder: Look at the label for its expiry date. If it’s no longer in the box, mix 1 teaspoon of baking powder with a splash of water. It should immediately start to bubble. If not, it’s time to get a new box.
- Use Room Temperature Eggs: They blend better and create a fluffy cake. If you forgot to get the out, submerge them in warm water for 5 minutes.
- Scrape the Bowl: Use a rubber spatula to scrape the sides and bottom of the bowl to ensure all the ingredients combine well.
- Avoid Over-Mixing: Stop mixing once streaks of flour disappear to prevent a tough cake.
- Bake Immediately: Bake the batter as soon as it comes together. The baking powder reacts immediately after it comes in contact with the liquid ingredients. You’ll want that reaction to take place during baking as well.
Variations
- Get nutty – Add chopped pecans, almonds, or walnuts into or on top of the batter for added crunch.
- Go fruity – Add fresh berries or sliced mangoes, peaches, or apples for a fruity twist. Because fruit contains liquid, expect the batter to be thinner and bake a little longer.
- Make it spicy – pumpkin pie or apple pie spice is perfect for a fall coffee cake.
- Change the fat – use butter, coconut oil, or applesauce instead of shortening for extra moisture.
- Sweeten it up – whisk 1/2 cup powdered sugar and 1 tablespoon milk, and drizzle it over the top.
Storage Instructions
I doubt you’ll have leftovers. But if you do, be sure to let the cake cool completely before storing.
To Store: Wrap cooled leftovers in plastic wrap and store them in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.
To Freeze: Double wrap leftovers in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw it on the counter, unwrapped, until soft before serving.
If the cake is refrigerated, warm for 10-20 seconds in the microwave so it’ll taste freshly baked. It tastes great when cold, too, though.
More Cinnamon-Infused Treats to Try
Snickerdoodle Bars
Cinnamon Swirl Quick Bread
Snickerdoodle Muffins
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Snickerdoodle Coffee Cake
16
servings15
minutes35
minutes290
kcalThis snickerdoodle coffee cake is sweet, moist, slightly chewy, and tastes just like the cookie! With just a few ingredients and 35 minutes, this recipe couldn’t be any easier.
Ingredients
- For the Cake:
2 1/2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla extract
1 cup milk
- For the Topping:
3/4 cup brown sugar
3 tablespoons white sugar
3 teaspoons ground cinnamon
2 tablespoons melted butter
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking pan with butter or baking spray.
- In a large bowl, sift together the flour, baking powder, 1 teaspoon cinnamon, and salt. Set aside.
- In a separate bowl, beat together 2 cups of sugar and shortening until light and fluffy, about 1-2 minutes.
- Beat in the eggs, one by one, beating well after each addition. Mix in the vanilla.
- Gradually pour in the dry mixture alternating with the milk, mixing well after each addition.
- Spoon the batter into the greased baking pan and spread evenly towards the edges.
- For the topping, stir together the brown sugar, 3 tablespoons granulated sugar, and 2 teaspoons cinnamon. Sprinkle over the batter.
- Bake for 30 minutes. Pour the melted butter evenly over the cake. Bake for 5 more minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before slicing. Enjoy it either warm or cold with a cup of coffee.
