Description
This Starbucks Coffee Cake copycat recipe delivers a deliciously moist and tender cake with a buttery cinnamon streusel topping. Perfect for breakfast or an indulgent snack, it features a perfectly balanced crumb and an optional sweet glaze for an added touch of decadence. Simple to make and wonderfully aromatic, this cake is sure to be a crowd-pleaser.
Ingredients
Streusel Topping
- 3/4 cup brown sugar
- 2 tsp cinnamon
- 1/4 tsp salt
- 1 cup all purpose flour plus 1 tbsp
- 1/2 cup butter (cold, salted or unsalted), cubed
Cake
- 1/2 cup butter (softened, salted or unsalted)
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sour cream
Glaze (Optional)
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/2 to 1 tbsp milk
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan with nonstick cooking spray or butter to prevent sticking.
- Make the streusel topping: In a large bowl, combine 1 cup plus 1 tbsp all-purpose flour, 3/4 cup brown sugar, 2 teaspoons cinnamon, and 1/4 teaspoon salt. Add the cold cubed butter and use your hands or a pastry cutter to mix until the mixture resembles coarse crumbs. Place the streusel in the fridge to chill while you prepare the cake batter.
- Mix dry ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, cream together 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
- Combine batter: Add half of the dry flour mixture and half of the 3/4 cup sour cream to the creamed mixture. Mix until combined, then repeat with the remaining dry ingredients and sour cream, mixing just until flour disappears. Do not overmix to maintain cake tenderness.
- Assemble cake: Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the chilled streusel topping evenly over the batter. Pour the remaining cake batter on top and spread gently with a spatula to cover the streusel, then top with the remaining streusel.
- Bake: Place the pan in the preheated oven and bake for 45 to 48 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the cake: Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes. Then carefully remove it from the pan and let it cool further on the rack to room temperature.
- Prepare the glaze (optional): In a medium bowl, whisk together 1/2 cup powdered sugar, 1/4 teaspoon vanilla extract, and 1/2 to 1 tablespoon milk until smooth and slightly thick but drizzleable. Adjust milk amount to achieve desired consistency.
- Glaze and serve: Drizzle the glaze evenly over the cooled cake. Let it set for a few minutes before slicing and serving. Enjoy your homemade Starbucks-style coffee cake!
Notes
- Use cold butter for the streusel to ensure a crumbly texture.
- Do not overmix the batter once the flour mixture is added to keep the cake tender.
- Allow the cake to cool completely before adding the glaze to prevent it from melting.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free option, substitute sour cream with a plant-based yogurt and use vegan butter.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
