Introduce a Starbucks-inspired flavor profile into your home baking with this traditional coffee cake. Featuring a swirl of cinnamon and a textured crumb topping, this treat is sure to become a favorite.
One of my preferred outings with my spouse involves visiting Starbucks for a caffeine fix. I am a devoted fan of their brew. (My go-to choice is the True North blend served black, naturally.)
However, what I adore even more than their coffee is their coffee cake!
I chose to recreate those Starbucks coffee dates within my own kitchen by baking a loaf using this recently discovered classic recipe.
I wouldn't label this as a direct Starbucks imitation, since the sweetness level is lower. Nevertheless, I can assure you it was fantastic! Moreover, it tasted even more delightful the following day.
It’s ideal for baking and freezing so you can enjoy a home coffee date whenever the mood strikes.
Classic Coffee Cake
Instructions for Preparing Classic Coffee Cake
This coffee cake recipe begins with a straightforward batter composed of ingredients you likely already possess. As mentioned in the list below, I was missing the sour cream the recipe required, so I opted for a creative substitute. However, if you have sour cream available, I believe it would be scrumptious!
After combining the ingredients in your bowl, you can then construct it into the layers that define a true coffee cake.
By pouring half the batter into the pan and then spreading the cinnamon sugar mixture on top, you create a gorgeous, ribbon-like cinnamon strip in the center.
Covering the cinnamon layer with the remaining batter and finishing with a crumb topping completes the process.
Into the oven it goes. After 55 minutes, your home will be filled with a wonderful aroma, and you’ll be eager to start the coffee pot!
Guidelines for Keeping Coffee Cake Fresh
This cake actually improves in flavor a day or two after it’s baked. It can remain on your countertop for up to two days if covered securely with plastic wrap or kept in an airtight container. When stored correctly, it stays moist and the texture remains superb.
Freezing Coffee Cake
This cake freezes remarkably well – which is perfect when you’re only feeding two people! ;)
To freeze, ensure the cake has cooled completely before placing it in the freezer. Once cooled, wrap the pan tightly with plastic wrap and then aluminum foil. Alternatively, if you prefer to enjoy one slice at a time (as we do), I recommend slicing the cake first. Remove each slice from the pan and place them in a large Ziploc bag, leaving a bit of space between each piece. This makes it easy to pull out a single slice whenever you desire a little home coffee treat.
Reheating Frozen Coffee Cake
If you have the time and patience, allow the frozen cake to thaw on the counter at room temperature. Or, place a single slice on a plate and microwave it in 20-second intervals until it reaches your preferred temperature.
Other excellent treats to bake for a home coffee break:
- Soft and chewy oatmeal chocolate chip cookies
- These peanut butter chocolate chip cookies can be whipped up quickly without the need for an electric mixer!
- If you enjoy coffee cake, you’ll adore these coffee cake muffins!
Classic Coffee Cake
Recreate the beloved cafe experience in your own oven with this timeless coffee cake formula. A swirl of aromatic cinnamon and a buttery crumb topping make every slice irresistible!
Ingredients
Method
- 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 softened butter to the mixer and beat on a medium-low setting for 2-3 minutes. Continue beating until the mixture takes on a texture similar to coarse sand.
- In a separate medium bowl, combine your choice of milks (or sour cream with milk), eggs, and vanilla extract. Whisk until smooth, then gradually add this wet mixture to the dry ingredients. Beat on medium speed until the batter is smooth, noting that a few small lumps are perfectly acceptable.
- To make the crumbly topping, combine flour, brown sugar, ground cinnamon, and salt in a small bowl. Using a pastry cutter, work cold butter into the dry ingredients until the mixture becomes uniform and crumbly.
- Assemble the dessert by spreading half of the prepared batter evenly into the greased 9 x 13 inch pan. Distribute the reserved cinnamon-sugar layer evenly over the batter. Carefully spread the remaining batter on top, which may require some patience. Finally, sprinkle the crumbly topping over the final layer of batter.
- Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center emerges clean. Allow the cake to cool completely on a wire rack before serving.
Notes
*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!
*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!
