Let’s bake the Starbucks copycat coffee cake recipe
I love making copycat recipes and making them into my own. I am including a lot more gluten free recipes into my baking and the blog. Therefore, I had to try this cake as gluten free too. This blog post is all about how to make the Starbucks copycat coffee cake.I was so intrigued by this cake when I had first had it. It has a gorgeous sponge layer which is similar to a pound cake texture. Then in-between the layers, there is a cinnamon streusel which is also on top of the cake. This creates that gorgeous cinnamon line you see in the cross-dissection of the cake.
Of course this recipe will taste slightly different because it is a gluten free recipe. However, it is just as moist, delicious and perfect for any tea time treat. This gluten free coffee cake doesn’t have much coffee in it. I was a bit disappointed because I love coffee and the flavour. But for those of you who like less coffee in your desserts, this is going to be just perfect. I hope you enjoy this recipe and please remember to leave a comment and star rating if you’ve tried it.
Bon Apetit,
Zorah
Can I make this cake without gluten free flour?
Yes, you most definitely can. If you look at the recipe, everywhere it says “gluten free flour”, replace it with all purpose flour. Gluten free flour is simply lighter in texture to all purpose flour. Therefore, if anything the GF flour would require less wet ingredients, however, it turned out perfectly.
How to store the Starbucks copycat coffee cake?
The streusel will inevitably go soft, whether it is in the fridge or not. Unfortunately, the sugar in the streusel causes it to soften over time and from the humidity in the kitchen. I would suggest placing parchment paper in an airtight container and leaving outside of the fridge for up to 3 days. Thereafter, place it in the fridge and it will keep for seven days. If it is a bit hard after being refrigerated, simply heat it up for 5-7 seconds in the microwave.
What size tin is ideal?
How To Make The Starbucks Copycat Coffee Cake
Course: Sweet4
servings30
minutes40
minutesThis is one of my favourite gluten free loaf recipes. This copycat Starbucks coffee cake is moist, fluffy and gluten free! There is a gorgeous layer of streusel on top and inside the cake. Leaving a lovely surprise when you take a bite.
Ingredients
- Yoghurt Cake Base
3/4 cup salted butter
100g granulated sugar
3 large eggs
2 tsp. vanilla essence
2 tbsp. instant coffee
1 cup Greek yoghurt
1/4 cup sour cream
2 cups gluten free blend (with Xanthan Gum)
1/2 cup almond flour
2 tsp. baking powder
1/2 tsp. baking soda
- Cinnamon Streusel
1/3 cup light brown sugar
1/2 cup gluten free flour blend
3 tsp. cinnamon powder
1 tsp. nutmeg powder
4 tbsp. salted butter, room temperature and cubed
Directions
- Streusel Method
- In a medium bowl, combine all the above ingredients expect for the butter.
- Whisk to combine.
- Add in the butter and crumble everything together between your fingers. You’re looking for a fine texture, with a few bigger clumps. Make sure most of the butter is combined.
- Set aside in the fridge until you need to add it to the coffee cake.
- Yoghurt Cake Method
- Preheat oven to 165C, and line a loaf tin with parchment paper so a piece comes up outside of the tin. This makes removing the cake easier. Lightly spray with a non-stick spray.
- In a stand mixer with a creaming tool attachment, combine the butter and sugar.
- Cream until light in colour and fluffy.
- Then add in the eggs, one at a time. Scrap down the bottom after each inclusion.
- Add in the vanilla essence and mix.
- In a small bowl, add in the Greek yoghurt, sour cream and instant coffee.
- Mix until the coffee granules dissolve.
- In a different bowl, whisk together the gluten free flour, almond flour, baking powder and baking soda and make sure there are no lumps.
- Add 1/3 of the flour mixture and mix on a low speed, you don’t need to remove all lumps. Rather don’t over mix.
- Then add in 1/3 of the yogurt mixture.
- Continue until all the ingredients are finished.
- Assembly
- Add one layer of the cake batter to the prepared loaf tin, smooth it out.
- Add a thick layer of the streusel (save the majority for the topping).
- Pat it down gently.
- Add the final layer of the cake batter and smooth the top, finish with the streusel.
- Bake in the oven for 40-50 minutes.
- Check the cake at 30 minutes with a toothpick test.
- If the top is browning too quickly, cover it gently with a layer of foil.
- Once the cake is ready, remove from the oven and let it sit in the loaf tin for 20 minutes.
- Transfer to a wire rack.
Hi, Appreciating the time and effort you put into your website and in depth information you offer. These delightful coffee recipes are really making me buzz still! Great tips for all coffee addicts (like me). I love to read every blog related to coffee. So, your ideas are very creative and useful. Thank you very much for sharing this with us.
Lovely lady! You are my new yummmo obsession! May I use regular flour for the copycat Starbucks cinnamon coffee cake? (My FAV!!)
Thanks for bringing some delightful and much needed sweetness to my cray-cray life!!
Hello sweet!
Thanks so much for the kind words! Yes, you can substitute with plain/AP flour.
it will be 2 1/2 cups plain flour then.
Enjoy!