Copycat Starbucks Cinnamon Coffee Cake
Ingredients
- Streusel Topping
- 2/3 cup packed light brown sugar
- 1 cup all purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt, I used fine sea salt
- 1/2 cup unsalted butter, cold or slightly room temperature
Cinnamon Center Filling
- 3/4 cup packed light brown sugar
- 1/4 cup all purpose flour
- 1 1/2 tsp cinnamon
- tiny pinch salt
Cake
- 2 1/4 cups all purpose flour
- 1/4 cup corn starch
- 2 tsp baking powder
- 1/2 tsp salt, I used fine sea salt
- 3/4 cup unsalted butter, room temperature
- 1/2 cup packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
Instructions
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2. In a small bowl mix ingredients for the streusel together and set to the side.
3. In another small bowl mix ingredients for the center filling and set to the side.
4. Now let’s make the cake. In a large mixing bowl mix together flour, cornstarch, baking powdered and salt. Set aside for now.
5. With a hand mixer, cream together butter with both sugars. Add vanilla and eggs. Mix to combine. Then, fold in the sour cream and mix.
6. Now, add the flour mixture and mix just until mixed together. Do not over mix. This is important for best texture of the coffee cake.
Assemble The Cake
Spray a 9 x 9 square glass baking dish and line with a folded over parchment paper. Leave an overhang on two sides.
Pour half the coffee cake batter into into the prepared pan. Using a rubber spatula, spread evenly.
Sprinkle the cinnamon sugar over the top of the batter, then pour the rest of the batter on top of that.
Sprinkle the batter with the streusel topping evenly as possible.
Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted into the center comes our clean or with dryish crumbs.
Cool the coffee cake in the pan on a wire rack for 25 minutes. Then, gently remove the cake with the parchment paper "wings" and let cool on a wire rack. Enjoy!