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When you can’t decide between a tender, aromatic snickerdoodle cookie and a comforting, crumbly coffee cake, there’s only one solution – Snickerdoodle Crumb Cake. Combining the best of both worlds, this delicious hybrid dessert offers a lovely surprise in every bite.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
We add lots of tips in our recipe – so you can make this dish, understand why it works and what each ingredient means to the flavor of a recipe. I also answer questions my friends and family have asked about my recipes, to help home cooks of any skill level better understand the processes we use and why!
Table of contents
Cinnamon Sugar Coffee Cake
This isn’t your average coffee cake. The base layer is soft and tender, infused with warm cinnamon and sweet sugar, reminiscent of the classic snickerdoodle cookie. Then comes the pièce de résistance: a generous layer of buttery, cinnamon-sugar crumbs that offers a satisfying crunch and takes this cake to the next level.
Perfect for a leisurely brunch, afternoon tea, or a dessert, our Snickerdoodle Crumb Cake is a testament to simple ingredients coming together in perfect harmony. Pair it with a hot cup of coffee or a tall glass of milk for an irresistible treat. Get ready to satisfy your sweet tooth with this easy-to-make, mouthwateringly good recipe!
How to Make Snickerdoodle Crumb Cake
To make this recipe, we need the following ingredients:
- ½ cup salted butter, softened: This contributes to the moist and rich texture of the cake. The salt in the butter also helps balance out the sweetness of the sugars.
- 1 cup white granulated sugar: This sweetens the cake and aids in creating a tender crumb by incorporating air into the butter during the creaming process.
- 2 large eggs: Eggs provide structure and stability to the batter, help with leavening, and contribute to the moistness of the cake.
- 1 teaspoon baking powder: This is a leavening agent that helps the cake rise and creates a light and fluffy texture.
- 2 cups all-purpose flour: The primary dry ingredient, it provides the basic structure for the cake.
- 1 cup brown sugar: Used in the crumb topping, brown sugar gives a moist, sweet, and slightly caramel-like flavor that complements the cinnamon perfectly.
- 1 ½ teaspoons ground cinnamon: A key flavor in snickerdoodle recipes, cinnamon adds a warm, sweet-spicy note to both the cake and the crumb topping.
- 1 cup powdered sugar: Used in the glaze, powdered sugar provides a sweet finishing touch that beautifully contrasts with the flavors of the cake and crumb topping.
- 2 tablespoons whole milk: This is used in the glaze to create the right consistency, and adds a touch of richness.
- 1 teaspoon vanilla extract: Vanilla enhances all the other flavors in the cake and the glaze, adding depth and aroma.
To make this recipe, we will use the following method:
- Preheat the oven to 350°F. Lightly grease an 8×8 inch baking dish with nonstick cooking spray or coat it in butter.
- Use an electric hand mixer to cream the butter and granulated sugar together in a mixing bowl. Set the hand mixer to a medium speed and mix until the ingredients are well combined.
- Add the eggs and continue mixing on medium speed until the eggs are fully incorporated into the creamed sugar.
- Add the flour and baking powder to the mixing bowl. Reduce the speed of the hand mixer to low and mix until the flour and baking powder are fully incorporated into the batter.
- Spread the batter into an 8×8 inch baking pan and set aside. In a small dish, whisk together the ground cinnamon and brown sugar. Sprinkle the brown sugar mixture over the top of the cake.
- Bake your cake for 40 minutes, or until a toothpick can be cleanly removed from the cake.
- Once your cake is out of the oven, whisk together the milk, powdered sugar, and vanilla. Drizzle this glaze over the top of the cake, slice, serve, and enjoy!
Tips and Tricks for Perfect Snickerdoodle Crumb Cake
Proper Mixing: Don’t overmix your batter once the flour is added. This can develop too much gluten and result in a denser cake.
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps them incorporate better for a smoother and more evenly mixed batter.
Creaming Process: Cream the butter and sugar together until they’re light and fluffy. This process beats air into the butter, contributing to the cake’s lightness.
Spices: If you want a more pronounced cinnamon flavor, feel free to adjust the amount. You can also add a dash of nutmeg or cardamom for extra warmth and complexity.
Check for Doneness: Use a toothpick inserted into the center of the cake to check for doneness. If it comes out clean or with a few moist crumbs, the cake is ready.
Cooling Time: Allow the cake to cool completely before adding the glaze. If the cake is too warm, the glaze will simply melt and soak in, instead of setting up on top.
Glaze: If your glaze is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar. It should be thick, but still pourable.
Storing: Store your cake in an airtight container to keep it fresh. It can be kept at room temperature for a few days, or longer if refrigerated.
Serve: This cake is delicious served at room temperature, but it can also be slightly warmed in the microwave for a cozy treat.
Variations: Feel free to add a handful of nuts or even white chocolate chips to the crumb topping for a bit of a twist.
FAQs
Yes, you can use granulated sugar instead of brown sugar, but keep in mind that brown sugar provides a moist, slightly caramel-like flavor that is a lovely complement to the cinnamon.
You can try substituting all-purpose flour with a gluten-free flour blend. Look for one that substitutes 1:1 for regular flour. Note, the texture may be slightly different.
Leftover Snickerdoodle Crumb Cake can be stored in an airtight container at room temperature for about 2-3 days. To store it longer, keep it in the refrigerator for up to a week.
Yes, you can freeze this cake. Once it’s completely cooled, wrap it securely in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
Absolutely! Feel free to experiment by adding a dash of nutmeg or cardamom to the cake batter and crumb topping. Some people also like to add chopped nuts or white chocolate chips to the crumb topping for added crunch and flavor.
If your crumb topping isn’t crumbly, it could be due to the butter being too warm when mixed with the sugar and flour. Ensure the butter is just softened, not melted, and try using a pastry cutter or your fingers to create a more crumbly texture.
If your glaze is too thick, you can add a little more milk to thin it out. If it’s too thin, add more powdered sugar until you reach the desired consistency.
Yes, you can prepare the cake a day ahead. After it cools, wrap it well to keep it fresh, then add the glaze just before serving.
What to Serve With Snickerdoodle Crumb Cake
Coffee: A classic pairing, coffee complements the sweet and cinnamon flavors of the cake wonderfully. A strong black coffee or a creamy latte would be equally good.
Tea: For tea lovers, a robust black tea or a spicy chai tea would be a delightful pairing.
Hot Chocolate: This cake is indulgent, and serving it alongside a rich hot chocolate makes it feel even more special.
Ice Cream: A scoop of vanilla ice cream served on the side can turn this cake into a fancy dessert. The cold ice cream contrasts beautifully with the warm, spicy cake.
Fresh Fruit: Sliced fresh fruit or a fruit salad can help balance the sweetness of the cake and add a refreshing note to your dessert.
Whipped Cream: A dollop of whipped cream on top or on the side adds a creamy element that pairs wonderfully with the cake.
Yogurt: A tangy, plain Greek yogurt can provide a nice contrast to the sweetness of the cake for a balanced dessert or breakfast.
Snickerdoodle Crumb Cake Recipe
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Snickerdoodle Crumb Cake
Equipment
Ingredients
- ½ cup salted butter softened
- 1 cup white granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly grease an 8×8 inch baking dish with nonstick cooking spray or coat it in butter.
- Use an electric hand mixer to cream the butter and granulated sugar together in a mixing bowl. Set the hand mixer to a medium speed and mix until the ingredients are well combined.
- Add the eggs and continue mixing on medium speed until the eggs are fully incorporated into the creamed sugar.
- Add the flour and baking powder to the mixing bowl. Reduce the speed of the hand mixer to low and mix until the flour and baking powder are fully incorporated into the batter.
- Spread the batter into an 8×8 inch baking pan and set aside. In a small dish, whisk together the ground cinnamon and brown sugar. Sprinkle the brown sugar mixture over the top of the cake.
- Bake your cake for 40 minutes, or until a toothpick can be cleanly removed from the cake.
Once your cake is out of the oven, whisk together the milk, powdered sugar, and vanilla. - Drizzle this glaze over the top of the cake, slice, serve, and enjoy!
