Snickerdoodle Cake II Recipe -
Snickerdoodle Cake II Recipe
  • READY IN 40 mins

Snickerdoodle Cake II

Recipe by  

"A quick and easy crumb cake with a cinnamon sugar topping."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch square pan Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. Make topping by mixing 1/4 cup sugar and 1/2 teaspoon cinnamon with 1 tablespoon butter. Set aside.
  2. In a large bowl mix flour, baking powder and 1/2 cup sugar. Cut in shortening to a fine grain. In a separate small bowl beat egg, then pour in milk and mix together. Beat into dry mixture with minimum of strokes.
  3. Spread batter into prepared pan and sprinkle with topping. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Aug 30, 2010

I give this a five star; however, I must admit, I changed the recipe a bit: for the topping I mixed 3 tbsp. white sugar, 1 tbsp. brown sugar, and 3/4 tsp. cinnamon (no butter). For the batter I used 1/4 cup white sugar and 1/4 cup brown sugar. Also, I added in 3/4 tsp. cinnamon and 1 tsp. vanilla. I baked it at 325 for 22 minutes and it turned out perfect! It was so moist and flavorful and it was gone within 12 hours! Easy and I love how it uses things just sitting around in the pantry.

Most Helpful Critical Review
Dec 24, 2003

This recipe is nice and moist and has a great topping. I found it rather bland though but that could easily be fixed with adding some cinnamon or your favorite spice to the cake itself and perhaps using brown sugar for the topping. It just needs a little kick.


28 Ratings

Sep 06, 2005

I tried this recipe this morning and it came out wonderful, especially the topping. I doubled the topping and added some cinnamon to the batter. The next time i make it i will add more sugar and triple the topping so i can swirl some through out the batter.

Apr 14, 2009

I loved this!!!! I didnt have shorting so used butter. But turned out great!! But if your looking for an easy and from scratch cake this is it!!!

Jul 26, 2003

i made this cake with my girls. we doubled the recipe, using a 9 by 13 pan, and we swirled through the topping with a knife after sprinkling it on.

May 12, 2009

I made this cake for my boyfriend and he told me this was the best desert I've ever made. That's a pretty good compliment considering I bake something just about every day. The only changes I made were substituting shortening for butter (only because I didn't have time I will use butter) I tripled the topping and put half batter in the pan, layered in half the topping, then poured the rest of the batter in and topped with remaining topping. Excellent!

Oct 21, 2003

My husband loves this cake. I will be making this whenever I need a coffee cake. Just wonderful!!!

Jul 26, 2003

I doubled this recipe to fill a 9x13 pan and needed to bake it about 10 minutes more than the listed baking time. As far as coffee cakes go, this is pretty good. It's definitely better than some of the others I've made off this site. I added cinnamon and vanilla to the batter. Though there isn't much that makes this taste like a snickerdoodle, I think this is perfect for breakfast or a tea. The batter would also be a great base for banana cake or apple cake. Thanks for the recipe!


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  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 127 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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