Snickerdoodle Coffee Cake

Ready for another yummy fall recipe? I think you’re going to really love this snickerdoodle coffee cake. I’ve always loved snickerdoodle cookies. When I came across these in an old Martha Stewart magazine last year I knew I had to make them. Of course they’re absolutely delicious, so I had to share them here with you all. I just know you’re going to love them too! 

This recipe is a cross between snickerdoodle cookies and coffee cake, two of my favorite things. You can easily whip up a pan before breakfast or enjoy in the evening as a dessert. Most of the ingredients for this recipe you probably already have in your pantry. It’s just perfect for a fall brunch with a warm cup of coffee. You can double this recipe for a 9 x 13″ pan to feed a crowd. 

The bars are so pretty once sliced. I love that you can see the thin layer of cinnamon and sugar running through the middle. 

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Snickerdoodle Coffee Cake

Servings 9 Squares

Ingredients

Streusel

• 1/2 cup all-purpose flour
• 1/2 cup light-brown sugar
• 1/2 tsp. kosher salt
• 1/4 cup cold unsalted butter, cut into cubes

Cinnamon Topping

• 1 tsp. ground cinnamon
• 2 Tbsp. granulated sugar

Coffee Cake

• 3/4 cup unsalted butter, melted and cooled
• 1 1/2 cups all-purpose flour
• 1/4 tsp. baking soda
• 1/2 tsp. cream of tarter
• 1/2 tsp. kosher salt
• 1/2 cup light-brown sugar
• 1/2 cup granulated sugar
• 3 lg. eggs, room temperature

Instructions

1. To make the streusel topping, whisk together the flour, brown sugar, and salt. Place into a food processor and add the cubes of butter. Pulse until mixture begins to form pea-size crumbles.

2. In a small bowl stir together the cinnamon and granulated sugar and set aside.

3. Preheat the oven to 350 degrees. Line a 8x8 glass baking dish with parchment paper, leaving a two inch overhang on each side.

4. Whisk together the flour, baking soda, cream of tarter, and salt. In a separate bowl, whisk together the butter, both sugars, and eggs. Add the flour mixture and stir until combined.

5. Spread half the batter on the bottom of your baking dish using a spatula. Sprinkle half the cinnamon and sugar mixture over the batter evenly. Dollop the remaining batter on top and spread evening. Top with the streusel topping and sprinkle the rest of the cinnamon and sugar over the streusel topping.

6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

7. Let the coffee cake cool completely and then slice and serve. Store in an air-tight container at room temperature for up to 3-4 days.

During the week we opt for a more healthy choice for breakfast, but on the weekends I like to make something special. This coffee cake doesn’t ever stick around for very long in our home. I always seem to catch Charlie sneaking a square for snack, so I would say that it’s a recipe that kids and adults alike enjoy. I know you’ll love it as much as we do. Happy baking friends!