Better than Starbucks Coffee Cake

4.20 from 10 votes

Prep Time15

Cook Time50

Total Time55

Course: Over 200 Favorite Easy Breakfast Recipes

Keyword: breakfast, breakfast cake, coffee cake

Servings:

Author: Sweet Basil

In a large bowl, stir together the flour, sugars, salt and cinnamon.
3 Cups Flour, 1 Cup Brown Sugar, 1/2 Cup White Sugar, 1 teaspoon Kosher Salt, 2 Tablespoons Cinnamon
Melt the butter and allow to cool just slightly so it's still melted but not hot.
1 Cup Unsalted Butter
Stir the butter into the dry ingredients and do not break up clumps unless they are huge. Set aside.

Heat the oven to 350 degrees and spray a 9x13" pan with nonstick spray and set aside.
In a standing mixer, beat the butter and sugar until fluffy, about 1-2 minutes. Add the oil and mix again.
1/2 Cup Unsalted Butter, 2 Cups Sugar, 1/2 Cup Vegetable Oil
Crack in your eggs and add the vanilla and then give the mixer a final turn before dumping in all dry ingredients. Mix until almost incorporated and then add in the buttermilk and stir until barely combined.
2 Large Eggs, 1 1/2 teaspoons Vanilla Extract, 4 Cups Flour, 4 teaspoons Baking Powder, 1 teaspoon Salt, 1 Cup Buttermilk
Spread 1/3 the batter evenly in the pan and sprinkle generously with 1/3 of the streusel.
Spread another layer of batter and then another 1/3 of the streusel. Repeat one final time, ending with the streusel on top.
Bake 50-60 minutes, tenting with foil after 40-45 minutes if it's browning too quickly, or until a toothpick in the center comes out clean.
Allow to cool slightly then drizzle with the icing and serve warm. (see note)

In a bowl, whisk together the powdered sugar, vanilla and heavy cream until a steady ribbon of drizzle comes off the whisk. Set aside.
1 Cup Powdered Sugar, 1 teaspoon Vanilla, 3-4 Tablespoons Heavy Cream

Baking Time

Altitude really matters here so your cake could be done at 40-50 minutes while ours is usually closer to 50-60.

This cake is awesome to make ahead! Even two days prior to your event is fine if you cover it well.