Starbucks Bestseller! Coffee Cake Recipe

Name: Starbucks Bestseller! Coffee Cake Recipe
Yield: 1 square pan) - 20cm in width*length each
Cuisine: Nigerian
Ingredients: 60 g light brown sugar (mixed 1/2 dark brown and 1/2 granurated sugar); 80 g All-purpose flour; 6 g Ceylon cinnamon; 1 g Salt; 60 g unsalted butter, freeze and grated; 96 g unsalted butter; 150 g Granulated sugar (200g original recipe, I reduced it a bit); 100 g Eggs (~ 2 eggs); 192 g Cake flour (~ 160 g plain flour + 32g corn starch); 5 g Baking powder ~ 1.5 tsp; 2 g baking soda ~ 1/2 tsp; 4 g Vanilla extract ~ 1 tsp; 1 g Salt ~ 1/4 tsp; 200 g Greek yogurt (can be substituted with sour cream. If you use sour cream, it will be denser and heavier)

Le Dang @mangto

'Coffee cake' refers to a cake that goes well with coffee and is eaten with coffee!

Make date: 6/6/2024

'Coffee cake' refers to a cake that goes well with coffee and is eaten with coffee!

Make date: 6/6/2024

Le Dang @mangto

'Coffee cake' refers to a cake that goes well with coffee and is eaten with coffee!

Make date: 6/6/2024

'Coffee cake' refers to a cake that goes well with coffee and is eaten with coffee!

Make date: 6/6/2024

Saved

Ingredients

1 square pan) - 20cm in width*length each

[Cinnamon crumble]
60 glight brown sugar (mixed 1/2 dark brown and 1/2 granurated sugar)
80 gAll-purpose flour
6 gCeylon cinnamon
1 gSalt
60 gunsalted butter, freeze and grated
[Cake batter]
96 gunsalted butter
150 gGranulated sugar (200g original recipe, I reduced it a bit)
100 gEggs (~ 2 eggs)
192 gCake flour (~ 160 g plain flour + 32g corn starch)
5 gBaking powder ~ 1.5 tsp
2 gbaking soda ~ 1/2 tsp
4 gVanilla extract ~ 1 tsp
1 gSalt ~ 1/4 tsp
200 gGreek yogurt (can be substituted with sour cream. If you use sour cream, it will be denser and heavier)

Saved

Steps

1

[Cinnamon crumble]
1) Put all the ingredients (except butter) in a bowl, whisk to mixing them all, grated butter in and rub them with your fingers to make them crumbly.
2) Put it in the refrigerator or freezer to cool before use.
2

[Cake batter]
3

1) Lightly beat soft butter at room temperature with a hand mixer.
2) Add sugar and salt and mix until the butter turns white and bright and bulky.
3) Add in the eggs and vanilla extract at room temperature, which is not cold, in several portions (~ 5 portions)
4

4) Divide the sifted ingredients (flour, baking powder, baking soda) into 3 batches and mix the Greek yogurt in 2 batches alternately.
(Powder 1/3 → Yogurt 1/2 → Powder 1/3 → Yogurt 1/2 → Powder 1/3)
6) Put half of the batter into the mold lined with parchment paper first, and sprinkle half of the crumble evenly.
5

7) Pan all the rest of the batter, and put all the remaining crumble on top.
8) Bake in a preheated oven at 170℃(338℉) for 40 minutes.
* Smeg/Unox/Gierra, etc. Convection oven: Bake at 160℃(320℉)
(In the normal cupcake mold, bake at 160c for ~ 25 min)
6

Storage: It can be stored in an airtight container at room temperature for 3 to 4 days, and when stored frozen, it can be stored for 3 weeks.