If you love snickerdoodles, wait until you try them in coffee cake form! This Snickerdoodle Coffee Cake combines the buttery cinnamon-sugar goodness of the classic cookie with a soft, tender cinnamon coffee cake.With a warm cinnamon swirl through the middle, a sweet crumbly topping, and a hint of vanilla, every bite tastes like comfort in cake form.If you love snickerdoodle flavor, you might also enjoy my Browned Butter Snickerdoodles; they are rich, nutty, and extra delicious.

Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: This cake uses unsalted butter at room temperature, which helps create a tender, rich crumb.If you only have salted butter, it will still work, just reduce the added salt slightly.Sugar: Both granulated sugar and light brown sugar play a role here.

Granulated sugar adds sweetness and helps the cinnamon-sugar swirl shine, while brown sugar in the crumble topping adds moisture and a hint of caramel flavor.Eggs: Eggs give structure and moisture to the cake.Using large, room-temperature eggs helps the batter come together smoothly.

Out of eggs? Check out egg substitutes.Milk & Vegetable Oil: Milk keeps the cake soft, while a touch of vegetable oil adds extra moisture.You can use any milk (dairy or plant-based), and neutral oils like canola or light olive oil work fine in place of the vegetab

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