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Snickerdoodle Crumb Bars

Recipe photo courtesy of Alpha Smoot

For a bite of pure bliss, sink your teeth into this hybrid of coffee cake and a snickerdoodle cookie. Layers of rich batter, crumbly streusel, and a topping of crunchy cinnamon sugar add up to irresistible; cream of tartar lends a subtle tang and a nice chew. Better yet, the ingredients are pantry basics, so you can bake up a batch on demand.

Source: Martha Stewart Living, October 2017
Total Time Prep Yield






Cook's Notes

To keep the layers intact, let the cake cool completely before cutting it into bars.

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How would you rate this recipe?
  • amyepaglia8748630
    5 MAR, 2018
    Delicious -- my new "go to" recipe for coffee cake. So moist and cinnamon-y and fairly easy. I made it once and the topping was too salty; the second time I eliminated the salt from the struesel and it was perfect. It took about 40-45 minutes to bake, however, more than the recipe indicated.
  • leslieh319
    14 OCT, 2017
    Just made this today for the first time after I found it in the October '17 issue. My family really liked it! I expected it to be on the dry side like coffee cake, but it wasn't at all. Good flavor and attractive, too, with the cinnamon layer and the streusel topping. Recipe came together quickly and without too much fuss. My only issue is that it says 30-35 mins bake, but mine took more like 40 and my oven is generally pretty accurate. When I tested at 30, it was still mush in the middle.

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