Bready or Not Original: Snickerdoodle Crumb Cake

Posted by on Jun 16, 2021 in Blog, blondies, Bready or Not, cake | Comments Off on Bready or Not Original: Snickerdoodle Crumb Cake

Snickerdoodles are a regular theme on Bready or Not, and this new Snickerdoodle Crumb Cake version is something amazing.

Bready or Not Original: Snickerdoodle Crumb Cake

This is a true cake, not simply a bar. It has a light, airy crumb that isn’t too moist or too dry.

Bready or Not Original: Snickerdoodle Crumb Cake

Most importantly, it tastes like a Snickerdoodle. Despite what some store versions think these days, that doesn’t simply mean cinnamon and sugar, but the distinct taste of cream of tartar as well.

Bready or Not Original: Snickerdoodle Crumb Cake

That cinnamon-sugar thing is important too, though. That’s why this cake has a visible layer through the middle–which looks gorgeous when pieces are cut–as well as a crust on top. To which I added a pinch of pretzel salt for contrast, because why not?

Bready or Not Original: Snickerdoodle Crumb Cake

This recipe doesn’t produce a massive batch of cake, but if you are baking for a few people, know that you can safely slice up and individually wrap pieces and freeze them for later.

Bready or Not Original: Snickerdoodle Crumb Cake

Bready or Not Original: Snickerdoodle Crumb Cake

These light, cakey bars are infused with Snickerdoodle goodness. This cake takes more effort than the usual cookies, but it shows in the presentation and flavor!
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: bars, cake, snickerdoodle
Author: Beth Cato


  • 8x8 or 9x9 pan
  • uneven spatula



  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1/2 teaspoon kosher salt
  • 4 Tablespoons unsalted butter half stick, cut into pieces


  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter 1 1/2 sticks, room temperature
  • 1/2 cup brown sugar packed
  • 1/2 cup white sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract or paste


  • 1 teaspoon cinnamon
  • 2 Tablespoons white sugar


  • 1/2 teaspoon cinnamon
  • 1 Tablespoon white sugar
  • pinch pretzel salt optional


Make the streusel

  • Stir together the flour, brown sugar, and salt. Use a pastry cutter or butter knife and fork to mash the butter into pea-sized pieces and crumbs. Set in fridge to chill.

Make the dough

  • Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with foil and apply nonstick spray.
  • In a small bowl, combine the flour, baking soda, cream of tartar, and salt. Set aside.
  • In a big bowl, beat the butter and both sugars until creamy. Mix in eggs one by one followed by the vanilla extract. Gradually mix in dry ingredients until just combined.
  • Spread about half the dough in the pan, using an uneven spatula fully coat the bottom.

Make the layers

  • Stir together the two filling ingredients. Sprinkle to entirely cover the base layer of dough.
  • Dollop the rest of the batter on top, again using the uneven spatula to spread evenly to edges. Sprinkle the streusel across the top. Mix together the cinnamon-sugar topping, then sprinkle that over the crumbs.
  • Bake for 33 to 37 minutes, until the middle passes the toothpick test. Cool completely. Use foil to lift cake onto a cutting board to slice into bars.
  • Store in airtight container at room temperature for up to 3 days. Can also be sliced into bars, wrapped in plastic, and frozen for an easy treat later.