Description
This Easy Copycat Starbucks Coffee Cake captures the classic flavors of the beloved bakery treat with a simple homemade recipe. Featuring a moist yellow cake base swirled with cinnamon brown sugar and topped with a buttery crumb topping, this coffee cake is finished with a smooth powdered sugar glaze. Perfect for breakfast, brunch, or an afternoon pick-me-up with coffee.
Ingredients
Scale
Cake Batter
- 1 box yellow cake mix
- 1 cup sour cream
- 3 large eggs
- 1/2 cup vegetable oil
Cinnamon Sugar Filling and Topping
- 1 cup brown sugar (divided)
- 2 teaspoons ground cinnamon (divided)
Crumb Topping
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cut into cubes
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Make Cake Batter: In a large mixing bowl, combine the yellow cake mix, sour cream, eggs, and vegetable oil. Mix well until the batter is smooth and well incorporated.
- Mix Cinnamon Sugar: In a small bowl, mix together half of the brown sugar and one teaspoon of cinnamon to create your cinnamon sugar mixture.
- Layer Batter and Cinnamon Sugar: Pour half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Then, carefully spread the remaining batter on top and smooth the surface with a spatula.
- Prepare Crumb Topping: In a bowl, combine the remaining brown sugar and cinnamon with the all-purpose flour. Add the cold cubed butter, then use a pastry cutter or fork to blend the mixture until it forms coarse crumbs. Sprinkle this crumbly topping evenly over the cake batter.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Cool Slightly: Remove the cake from the oven and allow it to cool slightly in the pan before glazing.
- Make and Drizzle Glaze: Whisk together powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake evenly for a sweet finishing touch.
Notes
- Use cold butter for the crumb topping to achieve a crumbly texture.
- Let the cake cool slightly before glazing to avoid the icing melting off entirely.
- For a dairy-free version, substitute sour cream and butter with non-dairy alternatives.
- This cake keeps well stored covered at room temperature for up to 2 days.
