Snickerdoodles Coffee Cake
A delightful coffee cake combining classic snickerdoodle flavors with a moist, cinnamon-sugar crust, perfect for breakfast, brunch, or a cozy dessert treat for any occasion.
Ingredients
Instructions
- Mix together the flour, sugar, baking powder, salt, cinnamon, milk, melted margarine, and egg in a bowl.
- Pour the batter into a greased and floured 8 or 9-inch square pan.
- Sprinkle the top heavily with sugar to create a crusty topping.
- Bake at 400°F (200°C) for 25 minutes.
- Serve warm.
Tips & Substitutions
For a softer texture, consider using cake flour instead of all-purpose flour. If you're out of margarine, melted butter or coconut oil would work well as substitutes. To enhance the cinnamon flavor, you can add a pinch of nutmeg. Make sure to grease your pan generously to avoid sticking, especially since this cake has a tendency to cling to the sides.
Serving Suggestions
Serve this warm Snickerdoodles Coffee Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with coffee or tea, making it a perfect brunch option. For a complete meal, consider serving it alongside a fresh fruit salad or the Glorious Morning Muffins for a wonderful breakfast spread.
Storage & Reheating
Store any leftover Snickerdoodles Coffee Cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Snickerdoodles Coffee Cake contains roughly 241 calories, with 2g protein, 29g carbohydrates, and 13g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1171mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour in this recipe. However, it may result in a denser cake. If you want a lighter texture, consider using a mix of whole wheat and all-purpose flour.
What can I do if I don't have baking powder?
If you don’t have baking powder, you can make a substitute by combining 1/4 teaspoon of baking soda with 1/2 teaspoon of vinegar or lemon juice for each teaspoon of baking powder needed. This will help the cake rise while keeping it fluffy.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains a binding agent like xanthan gum for better texture. Also, check that your baking powder is gluten-free for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).