Starbucks Copycat Coffee Cake
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
55 mins
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Servings
14 -18 servings
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Calories
354 kcal
Starbucks Copycat Coffee Cake
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A delightfully simple, moist, make-ahead coffee cake bursting with flavor and loads of crumb! Inspired by Starbucks Coffee Cake. Plus Gluten free instructions.
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Ingredients
CAKE BASE
- 1 box Yellow or Vanilla cake mix substitute with your favorite Gluten Free cake mix
- plus ingredients for cake mix; eggs, butter/oil and water/milk
CRUMB TOPPING
- 2 sticks cold salted butter, cut into cubes
- 2 ¼ cups all purpose flour I use organic or substitute with GF AP Flour or Oat Flour
- 1 ½ Tablespoons cinnamon
- 1 ¾ cups brown sugar packed
- 1 ½ Tablespoons vanilla
- Pinch of salt
- powdered sugar optional, for dusting
Instructions
- Preheat oven to 350° and spray two 8x8 pans with non-stick spray or one 9x13 pan.
- Prepare cake mix in a large mixing bowl according to box instructions. It's helpful if the bowl has measurements if you plan on splitting the batter. If you are using butter in place of oil, make sure you have cooled the butter slightly to avoid "cooking" your eggs.
- Mix 2 minutes on medium-high, scraping down sides of bowl once. Pour batter into prepared pan(s). Bake at 350 for 12-18 minutes, until center is wiggly, barely set, not soupy.
Crumb Topping
- In a large bowl of a mixer with a paddle attachment, combine butter, flour, brown sugar, vanilla and salt and mix until butter incorporated and mixture is uniform without large chunks of butter.
- Once cakes are finished with initial baking, remove and immediately crumble the topping over the hot cake(s), spreading evenly.
- Return to the oven and continue baking an additional 10-15 minutes. If you will be freezing or serving later, pull out on the earlier side (about 10 minutes) and reheat at 300 for 10-15 minutes when ready to serve.
- Cut into squares and dust with powdered sugar. Cool completely and wrap well if freezing. To reheat, cover with foil and place in 275° oven for 20-30 minutes. Removing foil for last 5-10 minutes.
Equipments used:
Notes
- *I swap out equal amounts of melted butter for the oil in the recipe and use milk instead of water.
- GLUTEN FREE COFFEE CAKE
- Swap out the cake mix for your favorite gluten free cake mix and make as directed. In the Crumb topping use a good GF All-Purpose 1-1 or cup for cup flour in place of regular flour, or try half GF All Purpose and half GF Oat Flour
Nutrition Information
Show Details
Serving
11 serving
Calories
354kcal
(18%)
Carbohydrates
60g
(20%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Cholesterol
27mg
(9%)
Sodium
306mg
(13%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Nutrition Facts
Serving: 14-18 servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 354kcal | 18% |
| Carbohydrates | 60g | 20% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 27mg | 9% |
| Sodium | 306mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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