This Snickerdoodles Coffee Cake is full of buttery and moist and perfect as a breakfast treat or a snack anytime in the day. With a sugary cinnamon topping, it tastes just like the famous Snickerdoodle Cookie!
Course Bread, Breakfast, Dessert
Cuisine American
Keyword cinnamon, coffee cake, snickerdoodle
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 8people
Ingredients
1/4cupbuttersoftened
3/4cupwhite sugar
1egg
2cupsflour
2teaspoonsbaking powder
1/2teaspoonsalt
1/2cupmilk
FOR THE TOPPING
1/2cupwhite sugar
2teaspoonsground cinnamon
Instructions
Preheat oven to 375 and grease an 8" springform pan with nonstick cooking spray and set aside.
Whisk together the cinnamon sugar mixture in a small separate bowl and set aside.
Beat butter and sugar together with a mixer until fluffy, about 3 minutes. Add egg and milk and mix well.
In small bowl, stir together flour, baking powder and salt. Slowly combine the dry and wet mixture in a large bowl. I like to add the dry mixture a little at a time.
Spread half of batter mixture into the prepared pan. Batter will be thick and it is a little tricky to spread, add small dollops of batter and gently spread with the back of a spoon. Sprinkle with half of the topping. Pour remaining batter leftover on the top and sprinkle with remaining topping.
Bake for 20-25 minutes in preheated oven or until a toothpick inserted in the center comes out clean.
Dump out ono a cutting board and cut into triangle shapes.