Coffee cake is one of my favorite treats to make on the weekend or for a special brunch. I mean what more could you want than cake for breakfast?! I have a few different variations, but I thought for this one I would keep the same basic cake base but with tons of sprinkles! This recipe is so pretty but it really is easy to make!
Recipe tips:
Sprinkles: I feel like I needed to dedicate a section here to sprinkles because there are so many different varieties and not all of them will work in this cake. For this recipe I used my favorite type of sprinkles, confetti quins, mixed with classic sprinkles. For this cake do not use nonpareils (although you could sprinkle them on in the end for decoration) They’re small and add a great crunch but the color will bleed if you mix them into any sort of batter.
Crumble: This crumble is buttery, sweet & salty. Because of the melted butter you can easily add all the ingredients and just mix them together. It’s really important to chill this in the refrigerator until needed. It helps keep the butter cool so when it bakes the whole crumble doesn’t melt.
Extracts: For this recipe I use both vanilla and almond extract. If you don’t have almond extract or don’t like the taste you can easily omit it and substitute the same amount of vanilla! I added almond extract because this cake reminded me of a celebration, or a birthday cake and that is the classic birthday cake flavor.
This recipe is fun, delicious and easy to make. If you end up trying the recipe please leave a rating and review below!
Confetti Coffee Cake
Ingredients
For the streusel:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¾ tbsp light brown sugar packed
- ½ cup salted butter melted, room temperature
- ¼ cup rainbow sprinkles
For the coffee cake:
- ½ cup salted butter room temperature
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 2 tsp vanilla extract
- ½ tsp almond extract optional, you can also just use vanilla!
- 2 eggs room temperature
- ¾ cup buttermilk room temperature
- 2 ¼ cup cake flour
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup rainbow sprinkles
For the glaze:
- ½ cup powdered sugar
- 2-3 tbsp heavy cream or milk
- ½ tsp vanilla extract
Instructions
For the streusel:
- In a bowl combine the flour, both sugars and melted butter. Use a spatula to mix until everything is combined and mixture resembles wet sand, about 20-30 seconds. Place in the refrigerator to chill until needed.
For the coffee cake:
- Preheat the oven to 350° and spray a 10 inch springform pan with nonstick cooking spray. In the bowl of a stand mixer combine the butter, both sugars, vanilla and almond extract. Beat on medium-high speed for 3 minutes, stopping and scraping the contents on the bowl down once halfway through.
- With the mixer on low add in the eggs, one at a time, as well as the buttermilk. Once combined add the cake flour, baking soda, baking powder and salt. Once everything is incorporated, use a spatula to fold the sprinkles in by hand. Pour the batter into the prepared pan. Sprinkle on the streusel and bake for 30-40 minutes, or until baked through. If you notice the streusel browning too quickly, cover gently with aluminum foil. Once baked through remove from the oven and allow to cool completely.
For the glaze:
- In a small bowl whisk together all the ingredients. Add in additional heavy cream or milk, 1 tablespoon at a time, until it reaches desired consistency. I like it to be thick but still able to drizzle on top.
- Once the cake has completely cooled, remove from the springform pan and drizzle on the glaze. Slice and serve!
Hi! Will all-purpose flour work in this recipe?