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–+ servings
a slice of snickerdoodle coffee cake on a plate.
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5 from 4 votes

Snickerdoodle Coffee Cake

This sweet and moist snickerdoodle coffee cake tastes just like a snickerdoodle cookie and could not be easier to make! With notes of warm vanilla and cinnamon, it has a soft and buttery vanilla cake base, a layer of cinnamon sugar, and a crunchy cinnamon-sugar topping.

Equipment

Ingredients

Vanilla Cake Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ tsp kosher salt
  • ½ cup unsalted butter room temperature
  • ¾ cup white granulated sugar
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
  • ¾ cup full-fat plain greek yogurt or sour cream room temperature

Cinnamon Sugar Filling

  • ⅓ cup dark brown sugar packed
  • 1 ½ teaspoon cinnamon

Vanilla Glaze

  • ½ cup powdered sugar
  • 1-2 tablespoon whole milk
  • 1 tsp vanilla extract
US Customary - Metric

Instructions

  • Prepare a square 8x8 baking pan with parchment paper and preheat the oven to 350 F/180 C.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set it aside.
  • In another small bowl, mix together the dark brown sugar and cinnamon and set it aside.
  • In a stand mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
  • Whisk together the eggs and vanilla extract and slowly stream them into the mixing bowl, mixing well until fully combined.
  • Mix in half of the dry ingredients on low speed until almost combined, then add the greek yogurt. When the yogurt is almost combined, add the rest of the dry ingredients and mix until just combined.
  • Evenly spread half of the batter into the prepared baking pan.
  • Sprinkle all but 2-3 tablespoons of the cinnamon sugar mixture over the batter, then spread the rest of the cake batter on top.
  • Sprinkle the rest of the cinnamon-sugar over the top then bake the cake for 30-33 minutes, or until the middle is puffy and it bounces back when touched.
  • Let the cake cool completely on a wire cooling rack. Meanwhile, whisk together the powdered sugar, milk, and vanilla until smooth. When the cake is cool, drizzle the glaze over the top and enjoy!

Notes

Step by step process photos are provided above, in the body of this post.
 

recipe notes

  • Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
  • Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
  • Don't overmix: An over-mixed batter will create large holes in the crumb and will have a dense, tough texture.
  • Don't overbake: This coffee cake will turn dry and crumbly if overbaked.
 

storage

  • Room temperature: Store the coffee cake at room temperature in a sealed container or ziplock for 2-3 days.
  • Freezer: Wrap and store the coffee cake slices in a sealed container in the freezer for up to one month.