Snickerdoodle Coffee Cake

Snickerdoodle Coffee Cake

A slice of warm, moist, cinnamony coffee cake checks all the boxes; fluffy vanilla cake with ribbons of cinnamon sugar topped with a sweet crumble. Just … yum.

We took the traditional coffee cake recipe and turned it into a rich, decadent dessert that you can eat every single day.

Snickerdoodle Shakeology is the key to elevating coffee cake — an occasional treat — into a superfood powerhouse dessert.

This recipe also swaps sour cream for cottage cheese, which helps create that yummy, creamy moist cake, while chopped pecans add nutty crunch.

Shakeology

Snickerdoodle Shakeology

Indulge in a feel-good superfood dessert that tastes just like cinnamon-sugar cookies.

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4.2 from 10 votes
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Snickerdoodle Coffee Cake

Course Dessert, Snack
Keyword Snickerdoodle Shakeology
Prep Time 5 mins
Cook Time 40 mins
Total Time 50 mins
Servings 6 servings, 1 slice each
Calories 345 kcal

Ingredients

  • Nonstick cooking spray
  • cups / 130 g oat flour
  • 3 scoops Snickerdoodle Shakeology
  • ¼ cup / 35 g coconut sugar, divided use
  • tsp. baking powder
  • 2 tsp. ground cinnamon, divided use
  • 2 cups / 450 g reduced-fat cottage cheese
  • 4 large eggs
  • 1 tsp. pure vanilla extract
  • ¼ cup / 20 g dry rolled oats
  • 3 Tbsp. unsalted pecans, chopped

Instructions

  1. Preheat oven to 350° F (180 °C).

  2. Lightly coat an 8 x 8-inch (20 x 20-cm) baking dish with spray; set aside.

  3. Add flour, Shakeology, 2 Tbsp. sugar, baking powder, and 1 tsp. cinnamon to a medium mixing bowl; stir to combine.

  4. Add cottage cheese, eggs, and extract to a blender; cover. Blend until smooth.

  5. Pour cheese mixture into flour mixture; mix until a thick batter forms.

  6. Pour batter into prepared baking dish; use a spatula to spread evenly into corners.

  7. Add oats, pecans, remaining 2 Tbsp. sugar, and remaining 1 tsp. cinnamon to a small mixing bowl; stir to combine. Sprinkle evenly over batter.

  8. Bake for 35 to 40 minutes, or until a toothpick inserted into center comes out clean. Let cool for 5 minutes. Slice into 6 equal pieces.

  9. Refrigerate leftover coffee cake in an airtight container for up to four days or freeze for up to 1 month. Heat gently before serving, if desired.

Recipe Notes

Fantastic Fiber (F), Gluten-Free (GF), Protein Power (P), Vegetarian (VG)

The Nutrition Facts box below provides estimated nutritional information for this recipe.*

* Total Sugar 12 g, Added Sugar 9 g

Nutrition Facts
Snickerdoodle Coffee Cake
Amount Per Serving (1 slice)
Calories 345 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 162mg54%
Sodium 266mg12%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 12g13%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
1 Red
1½ Yellow
½ Blue

2B Mindset Plate It!
This recipe makes a great breakfast.