Sara Lee Butter Coffee Cake Copycat
Indulge in the buttery perfection of this Sara Lee Butter Coffee Cake Copycat recipe, a nostalgic treat that combines a tender, fluffy cake base with a rich cinnamon-brown sugar streusel topping. This homemade version effortlessly captures the essence of the beloved bakery classic, with its melt-in-your-mouth texture and irresistible crumbly topping. Ideal for breakfast, brunch, or as a cozy afternoon snack, this cake is easy to prepare with pantry staples like all-purpose flour, butter, and vanilla extract. Serve it warm with a dusting of powdered sugar for a touch of elegance, and pair it with your favorite coffee or tea for the ultimate comforting treat. Perfectly baked in just 35 minutes, this recipe is a crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup brown sugar (packed)
- 2 teaspoons ground cinnamon
- 1/3 cup all-purpose flour (for topping)
- 1/4 cup unsalted butter (cold, diced)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour mixture (in three additions). Mix just until combined—do not overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
In a small bowl, combine the brown sugar, ground cinnamon, and 1/3 cup flour. Cut in the cold diced butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the cake batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
Optional: Dust the top of the cake with powdered sugar before serving.
Slice and enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
3660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 2351 mg | 102% | |
| Total Carbohydrate | 514.8 g | 187% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 290.6 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 512 mg | 39% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
