The Corner Bakery Cafe’s Cinnamon Creme Coffee cake is a “rich, golden cake swirled with ribbons of cinnamon, topped with crumbly cinnamon streusel and powdered sugar.” Similar to a New York crumb cake, it’s perfect for a decadent breakfast, mid-day snack, or dessert.
Last month, my daughter and I were having lunch at the Corner Bakery and she raved about their Cinnamon Creme Coffee Cake. Of course, I ordered a slice and it is heavenly. Since it’s over $20 for a small cake, she asked if I could recreate it a home. A quick internet search took me to IgoYOUgo and a beautiful copy cat version of Corner Bakery’s signature coffee cake.
It can be hard to evenly spread the batter after you add a stresuel layer to the middle of a cake, so I use an ice cream scoop to evenly spread the dough. Another tip is to place parchment all around the cake before sprinkling the powdered sugar to keep the serving platter clean.
This was a close version, but my daughter thought it needed more cinnamon because it didn’t quite have the oh wow factor of the original. It was more moist and delicious the day after it’s made, so be sure and make it the day before you plan to serve it.
Ingredients
- 1/2 cup sugar
- 2/3 cup brown sugar
- 2 tsp. ground cinnamon (I would double this)
- 1/4 tsp. ground nutmeg
- 2 2/3 cups flour
- 2 sticks salted butter, melted
- 3 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup butter, room temp, cut into pieces
- 1/2 cup vegetable shortening
- 1 1/2 cups sugar
- 5 eggs
- 1 1/2 tsp. almond extract (I substituted vanilla)
- 2 cups sour cream
Directions
- Preheat oven to 350º. Grease and flour 10 inch/12 cup tube pan very well. (Do not use a smaller pan or a bundt pan.)
- Combine first five topping ingredients in a large bowl, add melted butter and combine with a wooden spoon. You want big chunks of the topping and filling so don't over mix.
- Cake: Combine flour, baking powder, baking soda and salt in a medium size bowl, set aside.
- In a large bowl cream butter, shortening, and sugar until very light. Beat in the eggs one at a time. Mix in almond extract. Add the dry cake ingredients alternating with the sour cream. The batter will be very thick.
- Spoon half of the cake batter into the prepared pan. Sprinkle half of the topping mixture over the batter, then the remaining cake batter, then remaining topping. Press the final topping layer into the cake layer very gently, just to make sure it “sticks”.
- Bake in the center of the oven for 50 - 1 hour and 15 minutes. Cake is done when it starts to pull away from the sides and a toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Loosen sides of cake with knife and invert onto a wire rack and then invert again on to serving platter. Sprinkle with powder sugar to finish.
Notes
I made the following high altitude changes in the cake batter: 1 1/2 teaspoon baking powder, 3/4 teaspoon baking soda, 1 1/4 cup sugar.
slightly adapted from IgoYOUgo
Other coffee cake recipes you might enjoy:
Cinnamon Coffee Cake, Barbara Bakes
Sweet Petals Coffee Cake, Barbara Bakes
Sour Cream Coffee Cake, A Chica Bakes
Lemon-Scented Pull-Apart Coffee Cake, Leite’s Culinaria
Pumpkin Coffee Cake, How Sweet It Is
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
I love coffee cakes. This sounds amazing!
If my waist would allow it, I would live on coffee cake, and this one looks fabulous.
Looks great to me! Absolutely love the tip to use the ice cream scoop to place batter over fillings, I will most definitely be using that advice in the future. Never would have thought of that!
Delicious!! I wish I had a slice right now! I love the ice cream scoop tip (brilliant!!) and the parchment paper (amazing)!!
This should be in a food group all its own! It looks delish, I could eat it for any meal! Another beautiful creation Barbara.
This is my favorite kind of coffee cake because it reminds me of one my mother used to bake for us. I’m sure the sour cream keeps it nice and moist. Love all those chunks of streusel topping. I can’t wait to try this recipe. Thanks, Barbara.
I’ve never been to the corner bakery but I hear great things. I don’t have to go now though because I can make this coffee cake at home….AND for under $20!!
What a beautiful coffee cake! Great tip on using the ice cream scoop too!
Barbara, this cake is beautiful! I LOVE coffee cake…whoever came up with the idea of “cake” for breakfast is a pure genius.
Putting this on my list for the next time I have weekend houseguests (or you know, just for me).
ooh I love Corner Bakery but have never tried their coffee cake! I’m always on the hunt for new coffee cake recipes so this is great!
I like the cinnamon + nutmeg in the streusel. This looks delicious and must be so moisty with the sour cream.
~Judy
If you are using the “store brand” of cinnamon, I would look for different options rather than doubling it. A commercial baker friend of mine gave me a stash of his “secret stuff” and it knocks down the store versions hands down. Try Saigon type of look for something called Vietnamese High Oil. Try a cake with the prescribed dose, then make your adjustments from there.
Your cake looks wonderful – I’m coming over for coffee
Hi Libby – actually I did use a brand new jar of Saigon Cinnamon from Costco. It would be interesting to see how much Corner Bakery actually uses, but of course it’s their secret recipe. Thanks for stopping by.
this looks very tempting !! i love coffee & cinnamon together
Sigh…Oh how I wish we had some house guests more often, as I rarely have an opportunity to justify making such a large dessert type dish. This does look tempting though. I wish there was a Corner Bakery here, so that I could go and just have a slice w/ my morning coffee.
I love streusel coffe cake. All Versions and rhis one looks wonderful.
The coffee cake looks great.
Yummmmyyyyy…It looks delicious !!!!
What a tempting coffee cake with sour cream in the batter and a cinnamon spiked topping! Just scrumptious and so enticing with your lovely floral china.
Thanks Deb – it’s my mom’s china that she got at her wedding and she gave it to me a few years ago before she died, so it means a lot to me.
Wow, that cake looks irresistibly delicious!
Cheers,
Rosa
Your fork & spoon-how pretty! Where did you get them? The coffee cake looks inviting too
Oh, and go to biscoff.com
Hi Sandi – Thanks for the Biscoff link. Looks like there are two stores in Utah that carry it! I wish I could say that it was my mom’s sterling silver in the picture, but it’s my every day silverware from Oneida that I’ve had for probably 25 years. They discontinued the pattern a few years ago and I can’t seem to remember the name. Thanks!
i like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.
Oh thanks you for this recipe! My husband is from New Jersey and his mom overnighted him a heavy crumb cake from B&W Bakery last Christmas. It would be a lot more efficient if I could re-create it at home… I’ve tried before, but without much success. Can’t wait to make it!
So beautiful.
I love streussel in my coffee cake, too! Love it!
Using an ice cream scoop is a great idea! Totally stealing it! Beautiful cake too!
I’m going to make this and invite my grandma to morning tea. We both absolutely love cinnamon so I’ll add a little more as per your daughter’s verdict. I love the photo styling.
Great job mum! This looks tailor made for a cup of tea or coffee
xxx
Looks delicious Barbara. Would love this with some coffee any time of day!
I adore rich and moist coffee cakes.This looks splendid.
There’s nothing I like better than a streusel coffeecake, Barbara. This one looks fabulous. Love the idea of the ice cream scoop…will be trying that with all my bundt type cakes.
Looks like breakfast food to me, what with the muffins shape and all! Love coffee cake!
This is the kind of cake that would get me into trouble. I would seriously sit down and eat it all….yum!
I’m waiting for ‘Barbara Bakes – The Cookbook’. I’ve been enjoying your beautiful creations for three years and then some, now – and this coffee cake is yet another that’s beautiful and superb in every way. My Barbara Bakes bookmarks take up two pages. May be time for Pinterest, although I’v tried to avoid it at all costs lol
Thanks Lisa! I was thinking just the same thing about you. You should do a cookbook! With your great recipes, gorgeous photos and wonderful sense of humor, it would be a big success.
I avoided Pinterest at first too. It just seemed like one more thing to do, but I’m loving it more and more all the time.
We absolutely love this kind of cinnamony coffee cake for breakfast and I love trying new recipes. I’ll definitely be trying this one because wow it looks perfect! Perfect in texture, flavor and love the streusel swirl. Fab recipe, Barbara! Glad you found it for us!
Il est très appétissant
Je te souhaite un bon mercredi
Valérie.
If you ever open a bakery, I’m never leaving!
Absolutely heavenly! Moutwatering delicious. I can say enough about this cake! I am making it as soon as I can get myself to the store- i know this sounds weird but I always have a cake or muffins made for the week and this is my next one on my list! It looks amazing
Barbara – The coffee cake looks delightful! I especially like your ice cream scoop technique!
[K]
It sounds so yummy and fall-ish. Love the top photo..it’s perfect! Great tip about using the ice cream scoop! I will do that for sure!
I keep seeing Corner Bakery- it seems- everywhere! Yet I haven’t been there yet. I’ll have to test out the coffee cake, but this sure looks like a great way to make it at home!
I have been to Corner Bakery before and wouldn’t know the taste of this cake. Nevertheless, your coffee cake looks awesome! It looks very moist and delicious.
Wow, that sounds amazing!!! I’m a sucker for coffee cake
, Miriam@Meatless Meals For Meat Eaters
Wow! This coffee cake looks incredible! I definitely have to give this a try!
I´m droll the cake is beautiful and looks absolutely delicious. I’ll definitely be trying this one
Love this cake. I haven’t been baking much lately. Wish I can have some of yours right now.
) Thanks for sharing anohter lovely recipe.
Have a blessed day.
Cheers, Kristy
This sounds and looks delicious! Sounds like I need to hit Corner Bakery to try it out, too.
My dorm mates have been requesting coffee cake incessantly…I’ll definitely have to make this one for them!
It looks delicious. Can’t wait to try it.
Anything with cinnamon and crumble is like complete nectar to me. THis is beautiful. I’m putting it in my bookmarks.
*kisses* HH
Love, love, love coffee cake. It looks perfect.
Barbara,
I noticed the cake recipe has 1/2 shortening and 1/2 butter. Have you tried using all butter since it’s more flavorful? I know shortening has a different effect but not sure how. I look forward to making this after I hear back from you. Thank you as many others do love the ice cream scoop idea.
Cindy