Birthday Coffee Cake
With a ripple of rainbow and a crunchy sprinkle streusel, this Birthday Coffee Cake is the breakfast celebration treat of our dreams!
Servings: 10
Ingredients
Sprinkle Streusel
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ⅓ cup sprinkles assorted
- ¼ cup brown sugar
- ¼ teaspoon salt
- ½ cup unsalted butter
Birthday Coffee Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup sour cream
- ½ cup whole milk
- ⅓ cup sprinkles assorted
Vanilla Glaze
- ½ cup confectioner's sugar
- 2 to 3 teaspoon milk
- ½ teaspoon vanilla bean paste or extract
Instructions
Sprinkle Streusel
- Add the flour, granulated sugar, sprinkles, brown sugar, and salt in a mixing bowl. Stir to combine.
- Cut in the soft butter and stir with a wooden spoon until the streusel begins to clump together.
- Place in the refrigerator as you prepare the batter.
Birthday Coffee Cake
- Pre-heat oven to 350°F. Grease and flour a 9-inch spring form pan and line the bottom with parchment paper. Set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl and set aside.
- Using an electric mixer (hand or stand mixer), to mix together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. With the mixer on low, add the eggs - one at a time. Add the vanilla and almond and mix until combined. Stop the mixer and scrape down the sides and bottom of the bowl.
- With the mixer on low, add in half of the flour mixture and mix until combined. Add the sour cream and milk. Mix until the liquids absorb into the batter. Add the remaining flour mixture and mix until just incorporated. It is okay if a few dry streaks remain. Stop the mixer and fold in the sprinkles until just combined. Do not overmix or the sprinkles may bleed.
- Spoon about ⅔ of the batter into the pan and spread into a smooth layer with an offset spatula. Remove the streusel from the fridge and sprinkle on about ⅓ of the mixture - breaking it up into small clumps as needed.
- Carefully spoon on the remaining batter and spread until smooth. Top the batter with the remaining streusel.
- Bake the cake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (just not totally raw). Be careful not to over-bake. Cool the cake on a wire rack before adding the glaze and serving.
Vanilla Glaze
- Stir together the ingredients in a mixing bowl until smooth.
- Add more milk until desired drizzling consistency is achieved. It should drip easily from a spoon but still coat the cake without running everywhere.
- Spoon the glaze over the cake before serving.