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Snickerdoodle Coffee Cake
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Chef Eddy Recipe
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Snickerdoodle Coffee Cake
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We took the classic snickerdoodle taste and baked it into a buttery, moist coffee cake. This scrumptious Snickerdoodle Coffee Cake is a modern twist on a beloved classic.

Prep time
Bake/Cook time
One 8 or 9-inch square pan
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Snickerdoodle Coffee Cake
Extra Fine Granulated Sugar
Dark Brown Sugar
Prep time :
Bake/Cook time :
Yield :
One 8 or 9-inch square pan


Crust Preparation

Syrup Preparation

Coffee Cake Filling

  • 6 tablespoons unsalted butter, soft
  • 1/2 cup + 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup milk, at room temperature
  • 1 1/4 cups all-purpose flour*
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Crush enough Graham crackers to obtain 1 1/4 cups. Melt butter and add to crackers along with sugar and cinnamon. Press evenly over entire surface of an 8 or 9-inch square baking pan.
  3. Place in oven for a total of about 15 minutes, halfway during baking press crust evenly flat as it will rise. Bake until crisp and set aside.
  4. Prepare syrup by combining second listed butter, brown sugar, water, vanilla and cinnamon to a boil in a saucepan. Set aside.
  5. For coffee cake filling mix third listed butter and sugar. Add egg, vanilla and salt and mix until light and fluffy. Mix in milk.
  6. Sift together flour, cream of tartar and baking soda and stir into above without over mixing.
  7. Scrape evenly into prepared pan. Pour syrup evenly over surface. Combine sugar and cinnamon and sprinkle over surface.
  8. Place in oven and bake until center of coffee cake is deep brown and an inserted toothpick comes out clean, about 45 minutes. Serve warm.
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