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Snickerdoodle Coffee Cake

This Snickerdoodle Coffee Cake beautifully combines the classic flavors of a snickerdoodle cookie with the comforting, moist texture of coffee cake, evoking warm family memories.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • ½ cup ½ cup (100 g) granulated sugar Use organic for a cleaner taste.
  • 1 ½ teaspoons 1 ½ teaspoons ground cinnamon Freshly ground enhances flavor.
  • 4 cups 4 cups (500 g) all-purpose flour Gluten-free option available.
  • 1 tablespoon 1 tablespoon baking powder
  • ½ teaspoon ½ teaspoon kosher salt
  • ½ teaspoon ½ teaspoon cream of tartar Helps with fluffiness.
  • 1 cup 1 cup (2 sticks / 227 g) unsalted butter, room temperature High-quality for best flavor.
  • 2 cups 2 cups (400 g) granulated sugar Use organic for a cleaner taste.
  • 4 large 4 large eggs, room temperature
  • 1 cup 1 cup (244 g) whole milk Full-fat for richness.
  • ¼ cup ¼ cup (54.5 g) vegetable oil
  • 2 teaspoons 2 teaspoons vanilla extract
For the swirl and topping
  • ⅓ cup ⅓ cup (67 g) light brown sugar, packed
  • ¼ cup ¼ cup (31 g) all-purpose flour
  • 1 teaspoon 1 teaspoon ground cinnamon
  • 3 tablespoons 3 tablespoons unsalted butter, cold, cubed
  • ½ cup ½ cup (62.5 g) confectioners' sugar
  • 2 tablespoons 2 tablespoons whole milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray a 9x13 inch baking dish with baking spray or line it with parchment paper. Set aside.
  2. In a small bowl, stir together ½ cup granulated sugar and 1 ½ teaspoons ground cinnamon for the swirl mixture until well combined. Set aside.
  3. In a medium bowl, whisk together 4 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon kosher salt, and ½ teaspoon cream of tartar until well blended.
Mixing
  1. In a stand mixer, or using a handheld mixer, cream together 1 cup unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  2. Add in the 4 large eggs, 1 cup whole milk, ¼ cup vegetable oil, and 2 teaspoons vanilla extract, mixing on low speed for about 1 minute until just combined. Don’t overmix!
  3. Gradually add the dry mixture to the wet ingredients, mixing on medium speed for about 30 seconds, until just incorporated.
Layering and Baking
  1. Pour half of the batter into the prepared pan, spreading it evenly. Sprinkle half of the cinnamon-sugar mixture over this layer. Add the remaining batter on top and gently spread it out. Finally, sprinkle the remaining cinnamon-sugar mixture over the top.
  2. In a small bowl, combine ⅓ cup light brown sugar, ¼ cup flour, and 1 teaspoon cinnamon. Toss in the cold, cubed butter and use your fingers, a fork, or a pastry cutter to create pea-sized crumbs. Sprinkle this evenly over the batter for a delicious, crunchy layer.
  3. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top is browning too quickly, loosely cover it with aluminum foil for the last 10 minutes of baking.
Cooling and Serving
  1. Allow the cake to cool in the pan for 10-15 minutes before glazing. In a small bowl, whisk together ½ cup confectioners' sugar and 2 tablespoons milk until smooth. Add more milk, a few drops at a time, if you want a thinner glaze. Drizzle the glaze over warm cake.
  2. Slice and enjoy warm or allow to cool to room temperature.

Notes

Ensure accurate measurements and check for doneness as baking times may vary. Store leftovers in an airtight container.