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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Coffee cake with cinnamon sugar

Snickerdoodle Coffee Cake

Posted by: Ari Laing

This Snickerdoodle Coffee Cake is the ultimate breakfast treat for cinnamon sugar lovers. The cake has a tender crumb and airy texture, while the crisp cinnamon sugar topping adds a lovely crunch. Inspired by classic snickerdoodle cookies, and best served with a hot cup of coffee!

recipe +-

Posted by: Ari Laing
Coffee cake with cinnamon sugar
Print Recipe
5 from 3 votes

Snickerdoodle Coffee Cake

Soft, moist snickerdoodle coffee cake makes the perfect start to your day! It's light, sweet, and swirled with cinnamon sugar.
Course: Breakfast, Dessert
Cuisine: American
Keyword: cinnamon coffee cake, coffee cake recipe
Servings: 12 servings
Calories: 456kcal
Author: Ari Laing


  • 9" x 13" baking dish
  • Stand mixer fitted with paddle attachment
  • Mixing bowls
  • Spatula
  • Whisk
  • A butter knife


For the filling

  • 1 cup brown sugar
  • 1 ½ Tbsp ground cinnamon

For the topping

  • 2 Tbsp granulated sugar
  • 2 tsp ground cinnamon

For the cake

  • 10 Tbsp unsalted butter room temperature
  • 1 ¼ cups granulated sugar
  • cup brown sugar
  • 3 large eggs room temperature
  • 1 cup sour cream or whole milk Greek yogurt
  • ¼ cup milk any type
  • 2 tsp pure vanilla extract
  • 2 ¾ cups cake flour see substitution note below
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp Kosher salt


  • Preheat oven to 350F. Grease a 9”x13” pan with baking spray (can also be made in two 9” round cake pans).
  • Prepare the filling. Combine 1 cup brown sugar and 1 ½ Tbsp ground cinnamon in a medium bowl. Whisk well, then set aside.
  • Prepare the topping. Combine 2 Tbsp granulated sugar and 2 tsp ground cinnamon in a small bowl. Set aside.
  • Make the cake batter. Mix 10 Tbsp unsalted butter, 1 ¼ cups sugar, and ⅔ cup brown sugar in the bowl of a stand mixer fitted with paddle attachment for 2 minutes on medium speed, or until light and fluffy. Add eggs one at a time, mixing well after each additon. 
  • Add the wet ingredients. To the mixer, add 1 cup sour cream, ¼ cup milk, and 2 tsp vanilla extract. Beat until smooth, about 1 minute. 
  • Add the dry ingredients. In a small bowl, whisk together 2 ¾ cups cake flour, 2 tsp baking powder, ½ tsp baking soda, and 1 tsp Kosher salt. With the mixer on low, add the flour mixture to the batter, beating until just combined. 
  • Prepare the coffee cake. Spread half the batter into the prepared pan, then sprinkle the filling on top. Spread remaining half of batter. Use a knife to swirl the filling into the batter. 
  • Bake the cake. Use an offset spatula to even out the top of the cake, sprinkle the cinnamon sugar topping over the top, then bake for 55-60 minutes. (50-55 minutes for round cake pans). Allow to cool for 10-15 minutes before slicing and serving.


  • If you don't have cake flour, substitute with 2 ¼ cups all-purpose flour and ½ cup cornstarch.
  • Use room temperature ingredients! The butter, eggs, milk, and sour cream should all be room temp. 
  • Coffee cake will keep for up to 1 week, but is best within 3-5 days. 
  • To freeze: Allow cake to cool completely. Wrap entirely in plastic wrap (or press and seal), then wrap again in aluminum foil, sealing tightly. Freeze for up to 6 months. We find it helpful to write the date the cake goes into the freezer directly on the foil. Thaw overnight in a fridge before serving.


Sodium: 357mg | Calcium: 121mg | Vitamin C: 1mg | Vitamin A: 494IU | Sugar: 54g | Fiber: 1g | Potassium: 133mg | Cholesterol: 82mg | Calories: 456kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 9g | Fat: 15g | Protein: 6g | Carbohydrates: 76g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!