Snickerdoodle Coffee Cake Recipe – A Cozy Take on a Classic Treat

There’s something undeniably warm and inviting about the smell of freshly baked Snickerdoodle Coffee Cake wafting through the house. It reminds me of lazy Sunday mornings when my family would gather around the kitchen table, coffee cups in hand, sharing laughter and stories. The sweetest aroma would mingle with the sound of clinking forks, and I could hardly wait to dive into that golden, cinnamon-swirled delight. This cake is not just a dessert; it’s a hug for your soul, a comforting piece of home that brings everyone together.

Why You’ll Love It

• Quick and easy to make, perfect for any skill level!
• Comforting homemade flavor that feels like a warm embrace.
• Simple ingredients you likely already have in your pantry.
• Perfect for any occasion, whether it’s brunch or a cozy night in.
• Always a crowd-pleaser – you’ll see those happy smiles!

Ingredients You’ll Need

Before you tie on your apron, let’s gather the essentials for this delightful Snickerdoodle Coffee Cake!

• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cream of tartar
• 1 cup unsalted butter, room temperature (This creamy goodness is key to a rich flavor!)
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup whole milk
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/3 cup light brown sugar, packed
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, cold, cubed
• 1/2 cup confectioners’ sugar
• 2 tablespoons whole milk

How to Make It

Alright, let’s step into the kitchen. You’re going to want to preheat your oven to 350°F. While it heats up, grab a 9×13 inch baking dish and give it a good spray with baking spray or line it with parchment paper — both make for easy clean-up!

1. In a little bowl, stir together the granulated sugar and 1 1/2 teaspoons of ground cinnamon. This is your swirling magic, so set it aside.

2. Next, in a medium mixing bowl, whisk together the 4 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of cream of tartar. This dry mix is crucial for that fluffy texture we crave.

3. Now, it’s time for the star of the show: cream the room-temperature unsalted butter and 2 cups of granulated sugar together using a stand mixer or a handheld one. You’re looking for that light and fluffy texture, which usually takes about 2-3 minutes. Take a moment to breathe in that buttery scent.

4. Add in the 4 large eggs, 1 cup of milk, 1/4 cup of vegetable oil, and 2 teaspoons of vanilla extract. Mix it on low speed for about a minute—just until everything is combined.

5. Gradually add your dry mixture to the wet ingredients, mixing gently on medium speed for about 30 seconds. Remember, no overmixing here — that’s the secret to keeping our cake tender!

6. Pour half of the batter into your prepared pan and spread it evenly. Sprinkle half of your lovely cinnamon-sugar mix over it, then add the remaining batter. Gently spread it out, and finally, sprinkle that last bit of cinnamon-sugar over the top, making it sparkle.

7. In a small bowl, combine the 1/3 cup of packed brown sugar, 1/4 cup of flour, and 1 teaspoon of cinnamon. Toss in those 3 tablespoons of cold cubed butter and use your fingers (or a pastry cutter) to make pea-sized crumbs. Sprinkle these crumbs evenly over the batter for that extra crunch.

8. Pop that beauty into the oven and bake for 35-40 minutes. Keep an eye on it; if it’s browning too quickly, drape it loosely with aluminum foil for the last 10 minutes.

9. Once baked, allow your cake to cool in the pan for about 10-15 minutes before we doll it up with a glaze.

10. For the glaze, mix 1/2 cup of confectioners’ sugar with 2 tablespoons of whole milk until smooth. Feel free to add a bit more milk if you prefer a thinner glaze.

11. Drizzle this sweet glaze over your warm cake and get ready for that cozy moment! It’s best served warm or at room temperature, so slice away and enjoy!

Kitchen Tips

• Time-saving trick: You can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just bring it back to room temperature before baking!
• Common mistake fix: If you accidentally overmix the batter, try adding a splash more milk to help keep it moist.
• Personal twist: Mix in some chopped nuts or chocolate chips for a delightful surprise in every piece of your Snickerdoodle Coffee Cake.

Serving Ideas

This delicious Snickerdoodle Coffee Cake is perfect for any occasion. Serve it at a family dinner, during a cozy brunch, or even as a sweet treat for a gathering with friends. You can sprinkle some extra cinnamon on top before serving, or pair it with a scoop of vanilla ice cream for an indulgent dessert. Trust me, you’ll want to savor every bite!

Storing & Leftovers

• Storage: Keep any leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its shelf life.
• Reheating: For a warm treat, pop a slice in the microwave for just about 10-15 seconds to bring back that cozy, fresh-out-of-the-oven experience.
• Fun leftover idea: Crumble leftover coffee cake over yogurt or use it to top a fruit salad for a lovely breakfast or snack!

FAQs

Q: Can I make this ahead of time?
A: Absolutely! It often tastes even better the next day, as the flavors have time to meld together.

Q: Can I swap any ingredients?
A: For sure! This recipe is quite forgiving. You can use different types of milk or even substitute applesauce for some of the butter if you’re looking for a healthier twist.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, is honestly the best way to enjoy this cake!

Q: How do I know it’s perfectly cooked?
A: Look for those golden edges and that delicious, fragrant smell — that’s when it’s just right!

Final Thoughts

Baking this Snickerdoodle Coffee Cake feels like home to me, a testament to the love and comfort that comes from the kitchen. Every bite is a reminder of those cherished moments spent with family and friends, sharing warmth and joy. I truly believe that food has a magical way of bringing people together, and I encourage you to try this recipe. Make it your own, share it with those you love, and watch those smiles grow. Here’s to creating cozy moments with Snickerdoodle Coffee Cake! Enjoy!

Snickerdoodle Coffee Cake

A cozy, warm cake with a delightful cinnamon swirl that's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Brunch, Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the cake

• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cream of tartar
• 1 cup unsalted butter room temperature
• 2 cups granulated sugar
• 4 large eggs room temperature
• 1 cup whole milk
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract

For the cinnamon swirl

• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon

For the topping

• 1/3 cup light brown sugar packed
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter cold, cubed

For the glaze

• 1/2 cup confectioners' sugar
• 2 tablespoons whole milk

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper.
2. In a small bowl, mix together the granulated sugar and 1 1/2 teaspoons of ground cinnamon; set aside.
3. In a medium mixing bowl, whisk together the flour, baking powder, salt, and cream of tartar.
4. In a large mixing bowl, cream the unsalted butter with the granulated sugar until light and fluffy, about 2-3 minutes.
5. Add eggs, milk, vegetable oil, and vanilla extract, and mix on low speed until just combined.
6. Gradually add the dry mixture to the wet ingredients and mix on medium speed for about 30 seconds, avoiding overmixing.

Assembly

1. Pour half of the batter into the prepared baking pan and spread it evenly.
2. Sprinkle half of the cinnamon-sugar mixture over the batter, then add the remaining batter, spreading it gently.
3. Sprinkle the remaining cinnamon-sugar over the top.
4. In a small bowl, mix brown sugar, 1/4 cup flour, and 1 teaspoon cinnamon. Add the cubed cold butter and mix until crumbly.
5. Evenly sprinkle the crumb mixture over the top.

Baking

1. Bake in the preheated oven for 35-40 minutes, covering with foil if it browns too quickly.
2. Cool in the pan for 10-15 minutes before glazing.

Glazing

1. For the glaze, mix confectioners' sugar and milk until smooth. Drizzle over the warm cake.

Notes

You can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Mix in chopped nuts or chocolate chips for added texture.