Snickerdoodle Crumb Cake


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If you ask just about anybody if they like Snickerdoodles, they will most likely say they do. This Snickerdoodle Crumb Cake tastes like the favorite holiday cookie but it’s a delicious cake perfect for breakfast or dessert.

Snickerdoodle crumb cake on a Christmas plate.

This post is sponsored by Clarkson Potter publishers. I received a copy of Martha Stewart’s Cake Perfection to review. All opinions are my own.

This is not your typical Snickerdoodle recipe. My oldest has loved snickerdoodles most of his life. Ok, he’s only 17 but they were a hit from the first time I made Aunt Deborah’s Snickerdoodles.

By not typical, I mean it’s an easy snickerdoodle coffee cake. The original recipe said to add half the batter to the pan, sprinkle the cinnamon sugar, then the remaining batter. Whenever I do this I struggle with dividing the batter. 

I prefer to put all the batter in the pan, sprinkle half of the cinnamon sugar over the batter, and swirl. Swirl the cinnamon sugar into the batter, then top with the topping and more sugar mixture.

This snickerdoodle coffee cake recipe is so easy to make and you don’t even need a stand or hand mixer. Mix everything in two bowls and combine.

A flour mixture being poured into a mixing bowl with a cookbook in the background.

Pro Tip for lining a baking pan with parchment paper:

Take the time to properly line the pan with parchment paper as stated in the instructions. Using metal binder clips, clip the parchment overhang to the pan. You will get a prettier bake and won’t risk the parchment folding over onto the batter. 

Baked snickerdoodle crumb cake in pan.

If you’re a fan of crumb cakes, like I am, you need to try this old fashioned crumb cake recipe. It disappears in no time each time I make it. Both are perfect with coffee, tea, or milk.

As breakfast cakes go, this is a keeper, it’s one of the best coffee cakes I’ve made. My family will attest to this as well, it was gone in a day!

A slice of snickerdoodle crumb cake on a spatula.

If you’re a fan of cookbooks and/ or Martha Stewart, you need to take a look at Martha Stewart’s Cake Perfection. One thing I love about Martha Stewart’s recipes is they work, on the first try.

In addition to this easy snickerdoodle crumb cake, there are lots of recipes perfect for breakfast cakes, special occasions, or everyday desserts. Try zebra cake, marble pound cake, lemon mousse cake, or soft-serve peanut butter cupcakes, to name a few.

The recipes are clear, concise, and easy to read. Even the most novice of home cooks will be able to be successful with these recipes.

Snickerdoodle Crumb Cake

Snickerdoodle crumb cake has all the flavors of the favorite holiday cookie.
5 from 3 votes
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 9



  • ½ cup unbleached all-purpose flour
  • ½ cup packed light-brown sugar
  • ½ teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into pieces



  • 1 ½ sticks unsalted butter melted and cooled, plus more for the dish
  • 1 ½ cups unbleached all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon kosher salt
  • ½ cup packed light-brown sugar
  • ½ cup granulated sugar
  • 3 large eggs room temperature


  • Streusel: In a medium bowl whisk together flour, brown sugar, and salt. Using your hands or a pastry cutter, cut in butter until small to medium clumps form. Refrigerate until ready to use.
  • Topping: I
    In a small bowl mix together cinnamon and granulated sugar, set aside.
  • Cake: Preheat oven to 350° F. Butter an 8-inch square baking dish and line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. Whisk together flour, baking soda, cream of tartar, and salt.
  • In a separate bowl, whisk together butter, both sugars, and eggs. Add flour mixture and stir to combine. Spread the batter evenly into the bottom of the dish, use an offset spatula if necessary. Sprinkle with half of the cinnamon sugar. Sprinkle evenly with streusel, then remaining cinnamon sugar on top.
  • Bake until a cake tester inserted in middle comes out clean, 30 to 35 minutes. Let cool completely. Remove binder clips and transfer to a cutting board using parchment overhang and cut into bars to serve, or store in an airtight container at room temperature for up to 3 days.

Recipe Notes

Recipe reprinted with permission.

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5 from 3 votes (3 ratings without comment)

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