Snickerdoodle Coffee Cake

Snickerdoodle Coffee Cake
This recipe is from Baked, a regular column on


½ cup butter, room temperature
1 cup sugar
4 eggs
1 tsp. vanilla
½ cup heavy cream
1 ½ cup cake flour
½ tsp. salt
2 Tbsp. coarse sugar, divided
1 tsp. cinnamon, divided


• Beat the butter and sugar with an electric beater until light and fluffy, about 5 minutes.

• Add the eggs, one at a time, beating well after each addition.

• Add the vanilla and continue beating.

• Add the heavy cream and continue beating until it’s well incorporated.

• Add the cake flour and salt and beat just until folded.

• Grease a 9-inch loaf pan.

• Sprinkle 1 to 1½ tablespoons of coarse sugar all around the pan, covering the sides as well.

• Pour half the batter into the pan and sprinkle about ½ to ¾ teaspoon of the cinnamon on top.

• Add in the rest of the batter and sprinkle the remaining ¼ to ½ teaspoon cinnamon on top, as well as the remaining ½ tablespoon of the coarse sugar.

• Place the loaf pan in the cold oven and preheat the oven to 350 degrees.

• Bake for 50 minutes (from the time you put it in the cold oven) or until a skewer or cake tester comes out clean or with a few crumbs attached.

• Let cool and serve at room temperature.