Description
A delicious copycat recipe for Starbucks Cinnamon Coffee Cake that offers a perfect blend of flavors and textures.
Ingredients
Scale
- 1 3/4 cup all-purpose flour (241g)
- 1 1/4 cup granulated sugar (250g)
- 1 1/41/2 teaspoon baking powder
- 1/41/2 teaspoon baking soda
- 1/21/2 teaspoon salt
- 1/4 cup butter, softened (56g)
- 1 cup sour cream (244g)
- 2 large eggs
- 2 tablespoon whole milk (32g)
- 1/3 cup oil (78mL)
- 11/2 teaspoon vanilla extract
- 6 tablespoon brown sugar (75g)
- 3/4 cup all-purpose flour (103g)
- 6 tablespoon cold butter, cubed (84g)
- 1/41/2 teaspoon salt
- 1 1/21/2 teaspoon ground cinnamon
Instructions
- Make the Topping First: Start by mixing the ingredients for the streusel until crumbly and combined. You will know it is ready when it holds together but still feels loose to the touch. This will add a lovely texture on top. Be careful not to overmix; you want those buttery clumps!
- Mix the Batter: In a separate bowl, stir together the batter ingredients until just combined. You want it to be somewhat thick and creamy, giving you that signature coffee cake texture. It is easy to overmix here, so go for a few gentle folds instead of vigorous stirring.
- Layer the Components: Spread half of the batter evenly into your greased pan, then sprinkle a portion of the streusel over it. This creates those delicious swirls once the cake is baked. Just make sure the streusel does not clump too much together as you spread it.
- Add Remaining Batter: Dollop the rest of the batter on top of the streusel, spreading it gently to make sure it covers everything. It will look a bit lumpy, and that is totally fine. Just avoid pressing too hard, as you do not want to disturb the layer underneath.
- Top with Streusel: Sprinkle the remaining streusel on top of the second batter layer. You are aiming for an even coating to ensure every bite gets some of that buttery goodness. Watch out for any overly large clumps, as they may not bake up nicely.
- Bake Until Golden: Pop the cake in the oven and let it bake until it turns a lovely golden brown and your kitchen starts to smell amazing. It should take some time, but you do not want to open the oven too soon, as that can cause it to sink.
- Cool & Enjoy: Once it is baked, let your cake cool in the pan for a bit. You will want to let it sit until slightly warm before cutting. This helps with slicing and gives those flavors a moment to settle. Do not skip this step or the slices might crumble apart!
Notes
- Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Use cold butter for crumbly streusel. Make sure it is really cold before cutting it into the mixture.
- When measuring ingredients, ensure everything is at room temperature to prevent a dense cake; warm eggs and sour cream work best.
- If the cake top starts browning too fast, tent it with aluminum foil; this helps it bake evenly without burning.
- For easier spreading, dollop the thick batter in different sections of the pan instead of attempting to spread it all at once.
- If you are unsure about baking time based on your pan size, check the cake around the 50-minute mark for doneness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg