Bring a taste of Starbucks to your home kitchen with this classic coffee cake recipe. With a ribbony cinnamon layer and a crumb topping, you’ll love it!
One of my favorite dates with my husband is going to Starbucks for coffee. Yes, I love their coffee. (My favorite is True North blend just black, thank you.)
But, even more than their coffee, I LOVE their coffee cake!
I decided to bring Starbucks’ coffee time dates to home and bake a pan of coffee cake using this new-to-me classic coffee cake recipe.
I wouldn’t consider it to be a “copycat Starbucks” recipe, as this one isn’t quite as sweet. But, I’ll tell you what, it sure was delicious! And, surprisingly, it was even better the next day.
It’s perfect to bake and freeze to have on hand for those times you choose to have a coffee time date right at home.
Classic Coffee Cake Recipe
How to Make Classic Coffee Cake
This coffee cake recipe starts out with a basic batter using simple ingredients you probably already have. As noted in the recipe below, I didn’t have the sour cream on hand that it called for, so I did some fancy substituting. However, if you have sour cream on hand, I think it would be delicious!
Once you have the ingredients mixed together in your mixing bowl, you can then assemble it into the layers that make it distinctly coffee cake- like.
Putting half the batter in the pan and then layering the cinnamon sugar mixture on gives a wonderful dark ribbony cinnamon layer in the middle.
Spreading the rest of the batter over the cinnamon sugar and then topping it with the crumbs is the final steps.
Then, into the oven it goes. 55 minutes later, your house will smell amazing, and you’ll want to get that coffee pot on!
Tips for storing coffee cake
This cake tastes even better a day or two after baking. It can be stored on your counter top for up to two days when covered tightly with plastic wrap or in a tightly sealed container. If stored properly, it will stay moist and the texture will still be amazing.
To freeze coffee cake
This cake freezes incredibly well – which is wonderful when there are only 2 of you eating it!;)
To freeze it, let the cake cool completely before placing it in the freezer. Once cooled, cover the pan tightly with plastic wrap followed by aluminum foil. If however, you want to take it out one piece at a time (like we do), I recommend freezing it in individual slices. To do so, cut the cake into slices and remove each slice from the pan. Place each slice in a large Ziploc bag, trying to make sure there is a little space between each slice. Then, you can easily remove one at a time when you need a little coffee time treat.
To prepare coffee cake that has been frozen
If you have the time and patience, place the frozen coffee cake on the counter and let it thaw at room temperature. Or, place one slice on a plate and put in the microwave at 20 second intervals until it is your favorite temperature.
Other great treats to bake for coffee time at home:
- Soft and chewy oatmeal chocolate chip cookies
- These peanut butter chocolate chip cookies can be quickly mixed up without an electric mixer!
- For the cake batter:
- 3 cups all purpose flour
- 2 1/4 cups sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- *1 tablespoon lemon juice plus enough milk to equal 1 cup- see note below!!
- 1/4 cup 2% milk (or whatever kind of milk you have)
- 4 large eggs
- 1 tablespoon vanilla extract
- For the cinnamon layer:
- 1/4 cup sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- For the streusel topping:
- 1 cup brown sugar, packed
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- pinch of salt
- 1/2 cup butter, very soft
1. Prepare the pan and preheat the oven:
Heat the oven to 350 degrees and spray the inside of a 9 x 13 inch pan.
2. Prepare the cinnamon layer:
In a small bowl, combine sugar, flour and cinnamon. Stir and set bowl aside.
3. Make the cake batter:
In the bowl of your electric mixer, add flour, sugar, baking powder, baking soda, and salt. Using the paddle attachment on your mixer stir on low to combine.
Add the softened butter and beat on medium-low speed for 2-3 minutes, or until the butter is mixed in and resembles course sand.
In a seperate medium sized bowl, whisk together the milks (or sour cream and milk), eggs, and vanilla until combined. Add the mixture to the dry ingredients. Beat the batter on medium speed until you get a smooth batter. a Few small lumps are fine.
Prepare the topping:
In a small bowl combine flour, brown sugar, cinnamon, and salt. Use a pastry blender to mash the butter into the mixture until completely combined and crumbly.
Assemble the cake:
Spread half of the cake batter into the prepared 9 x 13 inch pan. Sprinkle the cinnamon-sugar layer over the top of the batter in an even layer. Spread the remaining batter over the top (this does take some patience!). Top the final layer of batter with the crumble mixture.
Bake the cake:
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack.
*The original recipe I used called for 1 cup of sour cream instead of the lemon juice and milk. If you have plain yogurt, it is a more accurate substitution for sour cream. I was using ingredients I had on hand, but if you have the sour cream, I think it would taste amazing in this cake!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 641Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 129mgSodium: 422mgCarbohydrates: 94gFiber: 1gSugar: 60gProtein: 8g