Annie’s SnickerDoodle Coffee Cake

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There’s nothing quite like a lazy summer morning, spoiling yourself with breakfast in bed! Sometime’s it’s nice to treat yourself (and family!), for no other reason than it’s fun! My boys always bring me breakfast in bed for Mother’s Day and think it’s great, so it’s fun to let them experience a little bit of that magic once in a while too! We recently teamed up with Annie’s Homegrown to create this delicious coffee cake made with their Gluten Free SnickerDoodle Bunny Cookies!
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We received a box full of goodies filled with yummy Annie’s treats and it was fun to try out the different flavors – warning, they are soo addicting.  I couldn’t stop munching on the SnickerDoodle Bunny Cookies while making this!  Team Annie’s has so many treats & recipes to try out – be sure to check it out & join the fun!
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Annie’s Snickerdoodle Coffee Cake

Topping:
1/4 cup Annie’s SnickerDoodle Bunny Cookie crumbs*
1/4 cup brown sugar
2 tablespoons flour
1 teaspoon ground cinnamon
2 tablespoons butter, cold, cut into small pieces

To make the topping: In a medium bowl, mix together cookie crumbs, brown sugar, flour and cinnamon. Using your fingers, mix the cold butter into the dry topping ingredients, until thoroughly mixed, it will look like loose damp brown sugar. Place in freezer while you make the bread batter. (I’ve found that placing it in the freezer helps to keep it from sinking so much into the coffee cake, although even if it does sink in, it will still taste delicious!)

Crumb Filling:
1/4 cup brown sugar
1/2 tsp cinnamon
2 tbsp Annie’s SnickerDoodle Bunny Cookie crumbs*

In a small bowl, stir together the brown sugar, cinnamon and cookie crumbs. Set aside.

Cake:
1 cup milk
1 1/2 teaspoons vanilla extract
2 large eggs
1/4 cup butter, softened
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 cups flour

Preheat oven to 350º. Grease a 9×5 inch loaf pan. In a large measuring glass (or bowl), whisk together the one cup of milk, vanilla extract and eggs, set aside. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add about a 1/4 cup of the milk mixture, mixing until just combined. Stir in the baking soda, baking powder and salt. Alternate adding in the flour and remaining milk mixture, mixing just until combined. Pour about half the batter into the pan. Top with crumb filling. Pour remaining batter over that. Remove topping from freezer, spread over the top. Bake for 50-55 minutes or until a cake tester comes out clean.

*I blended my cookies in the food processor to make the crumbs.
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– Manda

Sponsored by Annie’s Homegrown. All ideas, thoughts and opinions expressed are our own. Thanks for supporting the brands that support The Merrythought.


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  • Monday, June 22, 2015 - 5:49 pm

    Audrey | Brunch at Audrey's - Yum!! Snickerdoodles are my favorite 🙂 That last picture is rad! Also loving the tray -Audrey | Brunch at Audrey’sReplyCancel

  • Monday, June 22, 2015 - 8:16 pm

    June @ How to Philosophize with Cake - What lovely photos! The coffee cake sounds delicious–anything with “snickerdoodle” in the title has to be good 🙂ReplyCancel

  • Thursday, June 25, 2015 - 12:35 pm

    kari - That sounds amazing!ReplyCancel

  • Friday, June 26, 2015 - 1:20 pm

    Michelle - I absolutely adore those poka-dot sheets! Where are they from?ReplyCancel

    • Friday, June 26, 2015 - 3:50 pm

      Manda - Hi Michele – they’re actually little x’s on the sheets and they’re from Target!ReplyCancel

  • Monday, June 29, 2015 - 12:53 am

    Gabi Pineda - Thank you for this recipe! I used coconut sugar instead of granulated and it still came out great!ReplyCancel

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