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Homemade Corner Bakery Cinnamon Crème Coffee Cake

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A soft, buttery coffee cake inspired by the famous Corner Bakery version, featuring rich layers of cinnamon-sugar filling and a crumbly topping. Perfectly tender with warm spice flavor and a melt-in-your-mouth texture that pairs beautifully with coffee or tea.

Ingredients

½ cup sugar

⅔ cup brown sugar

4 tsp ground cinnamon

¼ tsp ground nutmeg

2 ⅔ cups flour

2 sticks salted butter, melted

3 cups flour (for cake)

2 tsp baking powder

1 tsp baking soda

¼ tsp salt

½ cup unsalted butter, room temperature, cut into pieces

½ cup vegetable shortening

1 ½ cups sugar

5 eggs

1 ½ tsp vanilla or almond extract

2 cups sour cream

Instructions

  1. Preheat oven to 350°F (177°C). Grease and flour a 9×13-inch pan or line with parchment paper.
  2. In a medium bowl, combine sugar, brown sugar, cinnamon, nutmeg, and flour. Add melted butter and stir until crumbly. Set aside for topping and filling.
  3. In a separate bowl, whisk together 3 cups flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, cream together butter, shortening, and sugar until light and fluffy, about 4 minutes.
  5. Add eggs one at a time, mixing well after each. Stir in vanilla or almond extract.
  6. Alternate adding dry ingredients and sour cream to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Spread half of the batter evenly in the prepared pan. Sprinkle half of the cinnamon crumb mixture over the top.
  8. Spread the remaining batter gently over the filling and top with the remaining crumb mixture, pressing lightly.
  9. Bake for 45–55 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 15–20 minutes before slicing and serving. Serve slightly warm for the best texture.

Notes

Drizzle a simple glaze made with powdered sugar and milk for extra sweetness.

Add chopped pecans or walnuts to the crumb topping for a nutty crunch.

Use full-fat Greek yogurt instead of sour cream if desired.

Bake in muffin tins for mini coffee cakes — reduce bake time to about 25 minutes.

For a chocolate twist, mix cocoa powder into half the filling layer.

Store tightly covered at room temperature for up to 3 days, or refrigerate up to 5 days.

Freeze individual slices up to 2 months; reheat briefly in the microwave before serving.

Nutrition

Find it online: https://justsosavory.com/homemade-corner-bakery-cinnamon-creme-coffee-cake/