Wouldn’t it be so cool if you could get your hands on the Starbucks coffee cake recipe? Imagine having that for breakfast every day – without the hefty price tag!
Well, the good news is, you can! And it’s pretty darn easy to whip up too.
The ever-famous Starbucks coffee cake is a moist and tender crumb cake filled and topped with a cinnamon streusel.
And just like their pumpkin bread recipe, this baby comes straight from the source, so you know it’s legit!
In fact, with its buttery sponge, cinnamon swirl, and heavenly crumble top, this copycat Starbucks coffee cake recipe might just be better than the real thing.
But, baker beware: it’s impossible to resist!
Starbucks Coffee Cake Recipe
This Starbucks coffee cake recipe replicates the original to the tee.
The cake is wonderfully moist and tender, with a scrumptious crumbly streusel running through the middle and on top. It’s the best thing that’s happened to coffee since fat-free creamer!
Don’t let the ingredients list intimidate you – it may be long, but I’m pretty sure you have it all in your pantry.
That said, there are some fun variations you could try. They include:
- Add chopped pecans, walnuts, or almond slivers add a nice crunch.
- Mix in berries, mashed bananas, or sliced mangoes, peaches, or apples for flavor and texture.
- Add more spices – nutmeg, allspice, pumpkin pie spice – you name it.
- Drizzle a simple glaze on top of the cake (/2 cup powdered sugar and 1 tablespoon milk).
You might notice that this recipe calls for cake flour, which I know isn’t as commonplace as all-purpose.
Luckily, you can make your own! Just place three cups of all-purpose flour in a bowl, then take out six tablespoons, and replace it with cornstarch.
Sift the mixture twice, and congratulations, you’ve just made your very own cake flour. This recipe makes three cups of cake flour – so you’ll need to take out 1/2 cup to get the amount you need for this recipe.
Is There Coffee in Starbucks Coffee Cake?
There is no coffee in Starbucks coffee cake. Instead, it’s full of cinnamon and brown sugar and is rounded out with a wonderfully buttery sponge cake. The name comes from the fact that it’s almost always served with coffee.
I know, pretty misleading, right?
Of course, some coffee cake recipes out there do include coffee, either in the sponge or crumble.
But rest assured, this one is all cinnamon!
Why Is It Called a Coffee Cake?
Coffee cake gets its name from the way it’s supposed to be eaten: with coffee. However, there is no coffee flavor in the cake, filling, or streusel top. Instead, it’s a somewhat dryer cake with no frosting that is meant to be enjoyed with a cup of coffee.
American coffee cakes originated from the German kaffeeklatsch, a crumb cake made from flour, sugar, butter, and cinnamon. The batter is topped with oats or nuts for a textural variety.
They’ve been around for centuries, and many variations have emerged since. But, despite the different versions, they all have one thing in common – they taste fantastic with coffee.
Tips for Making The Best Loaf
- Measure the cake flour correctly as adding too much than needed will make your coffee cake tough and dry. Use a kitchen scale if you have one or use the spoon and level method.
- Be sure the baking powder and baking soda are still potent, otherwise, the cake won’t rise. Check the label for its expiry date.
- Use room temperature butter and eggs. They incorporate with the other ingredients better and create a smooth batter. Submerge the eggs in hot water for a few minutes, and they’ll warm right up.
- To soften butter, microwave it for 10 seconds at low heat. Just be sure it doesn’t melt or soften too much.
- Be sure to scrape the sides of the bowl with a rubber spatula from time to time to combine all the ingredients well. Stop the mixer and be sure to run the spatula under the paddle to reach the very bottom, where pockets of flour often get stuck.
- Don’t overmix the batter. For this recipe, you’ll need to beat the butter and sugar at medium speed for 2-3 minutes.
- Bake the batter as soon as it comes together. A chemical reaction takes place immediately after the baking powder and soda come in contact with the liquid ingredients. That reaction should mostly take place in the oven, not the bowl.
- You can either use a loaf pan or a muffin tin for this recipe. Whichever you choose, be sure to grease it well. Also line it with parchment paper so you can easily lift it out of the pan after.
- Don’t overmix the cinnamon streusel ingredients. You want to get a crumbly mixture, not a paste.
- Perform the toothpick test to check for doneness. Insert a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, it’s done. But, if it comes out with wet batter, bake in 2 to 3-minute increments.
As tempting as it may be to eat this in one sitting, you likely have enough willpower to stick to one (or two) slices a day. So, you’ll need to know how to store it, so it stays as good as possible!
Wrap the cake with plastic wrap or store it in an airtight container as soon as it’s cooled completely so it doesn’t dry out.
The coffee cake will keep well at room temperature for 2-3 days or in the fridge for up to a week.
To serve, warm the cake for 10-20 seconds in the microwave at low heat. Or, just eat it straight from the fridge. It’ll taste good, either way.
Freeze the cake for a longer shelf-life by double wrapping it in plastic wrap and aluminum foil. It should stay fresh for up to three months that way.
Thaw in the counter and/or warm it in the microwave for 10-20 seconds.
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