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Snickerdoodle Coffee Cake

A rich, buttery coffee cake with a sweet cinnamon swirl and a crunchy topping, reminiscent of cherished family moments spent baking together.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1/2 cup 1/2 cup (100 g) granulated sugar
  • 1.5 teaspoons 1 1/2 teaspoons ground cinnamon
  • 4 cups 4 cups (500 g) all-purpose flour, sifted I recommend King Arthur Flour for its consistency!
  • 1 tablespoon 1 tablespoon baking powder
  • 1/2 teaspoon 1/2 teaspoon kosher salt
  • 1/2 teaspoon 1/2 teaspoon cream of tartar
  • 1 cup 1 cup (2 sticks / 227 g) unsalted butter, room temperature Let it sit out at least 30 minutes to soften
  • 2 cups 2 cups (400 g) granulated sugar
  • 4 large 4 large eggs, room temperature
  • 1 cup 1 cup (244 g) whole milk Coconut or almond milk can be substituted for a dairy-free version.
  • 1/4 cup 1/4 cup (54.5 g) vegetable oil
  • 2 teaspoons 2 teaspoons vanilla extract
For the Cinnamon Sugar Swirl
  • 1/3 cup 1/3 cup (67 g) light brown sugar, packed
  • 1/4 cup 1/4 cup (31 g) all-purpose flour
  • 1 teaspoon 1 teaspoon ground cinnamon
For the Crumb Topping
  • 3 tablespoons 3 tablespoons unsalted butter, cold, cubed
  • 1/2 cup 1/2 cup (62.5 g) confectioners sugar
  • 2 tablespoons 2 tablespoons whole milk Adjust for desired glaze thickness.

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 for easy removal later.
  2. In a small bowl, whisk together the granulated sugar and ground cinnamon for the swirl mixture. Set aside.
  3. In a medium bowl, whisk together the sifted flour, baking powder, kosher salt, and cream of tartar to ensure proper incorporation.
  4. Using a stand mixer or a hand-held mixer, cream together the room-temperature butter and granulated sugar on medium speed for about 2-3 minutes until light and fluffy.
  5. Add the eggs, whole milk, vegetable oil, and vanilla extract to the butter-sugar mix. Blend on low speed for about 1 minute until combined—do not overmix!
  6. Gradually fold the dry mixture into the wet mixture using a spatula or low mixer speed for about 30 seconds until just incorporated. Avoid overmixing.
  7. Pour half of the cake batter into the prepared baking dish and spread evenly. Sprinkle half of the cinnamon sugar mixture over this layer, followed by the remaining batter. Gently spread this out, then top with the rest of the cinnamon sugar mixture.
  8. In a small bowl, combine the brown sugar, additional flour, and cinnamon for the crumb topping. Add cold, cubed butter, using your fingers or a pastry cutter to create pea-sized crumbs. Sprinkle this evenly over the top of the batter.
  9. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cover loosely with aluminum foil during the last 10 minutes if browning too quickly.
Finishing Touches
  1. Allow the cake to cool in the pan for 10-15 minutes before glazing. To make the glaze, whisk together the confectioners sugar and milk until smooth. Adjust milk to achieve desired thickness.
  2. Drizzle the glaze over the warm cake. Slice, serve, and enjoy while warm or at room temperature.

Notes

Store leftover cake in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. For longer storage, freeze wrapped tightly in plastic wrap for up to 2 months.