Snickerdoodle Coffee Cake, cinnamon sugar cake just like Grandma made. So simple, anyone can make it. No special tools.
This Snickerdoodle Coffee Cake is a quick and easy breakfast cake. Topped with a little cinnamon sugar, it originally comes from one of my favorite basic cookbooks, James Beard’s American Cookery. If you don’t have a good American cookbook, you need one. You can find most answers in it and it’s a pure pleasure to page through.
This coffee cake really hits the spot anytime, but I usually make it for a Saturday or Sunday breakfast. It takes only a few minutes to mix it up and 25 minutes to bake.
If I’m taking it to Quaker Meeting, I will double the recipe and put it in a 9″ x 13″ pan. If you don’t double the recipe, then use an 8″ x 8″ cake pan. Also, it’s pretty sweet. You can easily reduce the sugar by half and it will still be very tasty.
WHAT YOU NEED
You need mixing bowls, a wire whisk or an electric mixer, measuring cups and spoons, and a cake pan. But what you want is some wonderful canisters, lovely dishes to serve your cake on and a terrific coffee maker or espresso machine. Buy better tools than you think you can afford and you’ll never be sorry.
Snickerdoodle Coffee Cake Recipe
Snickerdoodle Coffee Cake
- 1 cup sugar
- 1 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 egg
- 1/4 cup melted butter
- 1/2 cup milk
- Additional sugar and cinnamon for topping
- Preheat the oven to 400F degrees.
- Mix the sugar, flour, salt and baking powder.
Add the egg and mix to combine, making sure the egg is thoroughly blended.
Melt the butter.
Add the milk to the butter to cool it off, and then dump both in the cake.
- Mix until smooth.
Pour the batter into a greased 8" x 8" cake pan (or 9" x 13" if doubling).
Sprinkle the top of the batter with cinnamon and sugar.
- Bake for about 25 minutes until a toothpick inserted comes out clean.
- Serve warm or cold.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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