Cinnamon-Swirl Snickerdoodle Coffee Cake
This snickerdoodle coffee cake is soft, fluffy, and full of warm cinnamon spice. It’s sweet without being over-the-top and makes a beautiful addition to brunch or a leisurely weekend morning.
Servings: 12 servings
Calories: 456kcal
Equipment
Ingredients
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
- ⅔ 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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch pan with baking spray (can also be made in two 9-inch round cake pans).
- Prepare the filling. Combine 1 cup brown sugar and 1½ 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, 1¼ 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 addition.
- 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 2¾ 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.
Notes
- Cake flour substitute: Use 2¼ cups all-purpose flour plus ½ cup cornstarch.
- Room temp: Butter, eggs, milk, and sour cream should be at room temperature before mixing.
- Storage: Keeps for up to 1 week; best within 3–5 days.
- Freeze: Cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 6 months. Thaw overnight in the refrigerator before serving.
Nutrition
Calories: 456kcal | Carbohydrates: 76g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 357mg | Potassium: 133mg | Fiber: 1g | Sugar: 54g | Vitamin A: 494IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg
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