HOMEMADE DRAKE'S COFFEE CAKES RECIPE - (3.9/5)
Provided by HeidiHo5
Number Of Ingredients 19
Steps:
- *Note #1: Yes, you really do need cake flour for these to turn out properly. Using all-purpose will produce dry and brittle cakes. **Note #2: If you forget to set the egg out in advance to warm up to room temperature, try submerging it in very warm water before you begin making the crumb. That way, by the time you need it for the cake, it will be ready. ***Note #3: If you don't have buttermilk on hand, add a generous splash of lemon juice to the bottom of a 1/3 cup measuring cup and fill the rest with milk. Stir gently and set aside to curdle slightly. Make the crumb: Cut the stick of butter into 8 pieces and, in a microwave-safe bowl, heat on high for 1 minute. Stir briefly to finish melting any small chunk that remain, and set aside to cool slightly while you mix the dry ingredients. In a large mixing bowl, combine sugars, cinnamon, salt and and flour and make sure the brown sugar is broken up and no large clumps remain. Slowly drizzle in the slightly-cooled butter while mixing with a fork. The batter will form many large clumps, some small clumps, and some dry mixture will remain at the bottom of the bowl (that's ok). Don't overmix; you want to retail those large clumps. Set aside the crumb for now. Make the cake: Preheat the oven to 325 degrees. Thoroughly coat a 12-muffin tin with nonstick spray and set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda and salt on low speed to combine. If the butter is straight out of the fridge, cut it into 6 pieces, lay them out on a plate, and microwave on high for 15 seconds. If the butter is at room temperature, just cut it into pieces (do not microwave). Leaving the mixer running, add butter one piece at a time and beat for a minute or so until the butter is incorporated and no chunks remain. Combine egg, yogurt, vanilla extract and buttermilk in a tupperware container and shake vigorously for a few seconds until completely smooth. Add to the mixer bowl and mix on medium high speed for about a minute just until it becomes light and fluffy. A few very small chunks of butter may remain, which is fine. Be careful not to overmix. Fill each cupcake cup about halfway with cake batter (I used a heaping 2-inch cookie scoop-ful for each, but you can also just eyeball it). Tap slightly to even out the batter. Spoon the topping over the batter to fill the fill the remaining half of the cups. Bake for 10 minutes, turn the pan around on the rack, and back for another 11 minutes. Remove from the oven and allow to cool for about 10 minutes in the pan before eating. Makes 12 cakes. Keeps for up to 5 days in an airtight container.
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Shahzaib Shahziab
[email protected]These coffee cakes were a disappointment. They were dense and flavorless.
Khani Hilal
[email protected]I found these coffee cakes to be a bit dry. I think I'll add some extra milk next time.
Ezenwafor Focus
[email protected]These coffee cakes are a bit too sweet for my taste, but they're still good.
Sahariya Hossen
[email protected]I'm not a huge fan of coffee cake, but these were really good. I'd definitely make them again.
Leighton Johnson
[email protected]These coffee cakes are a great value. They're inexpensive to make and they feed a crowd.
Alassan Jarju
[email protected]I love the versatility of this recipe. You can add different fruits, nuts, or spices to create your own unique coffee cake.
Kobu Lynn
[email protected]These coffee cakes are a great make-ahead breakfast. They're easy to reheat and they taste just as good the next day.
Shahin Ali
[email protected]I've made these coffee cakes for years and they're always a hit. They're the perfect dessert for any occasion.
Unisha Karki
[email protected]These coffee cakes are perfect for a crowd. They're easy to make and everyone loves them.
Fahad Khalil
[email protected]I love the simplicity of this recipe. It's a great basic coffee cake that you can dress up with your favorite toppings.
Kimbi Clinton
[email protected]These coffee cakes are a great way to start the day. They're so flavorful and satisfying.
Baba mere Jan
[email protected]I've never made coffee cakes before, but this recipe was so easy to follow. They turned out great!
roni khan
[email protected]These coffee cakes are delicious! I love the cinnamon sugar topping.
Maqbool Yaqoob
[email protected]I made these coffee cakes for a brunch party and they were a huge success. Everyone loved them!
Anthony Njuguna
[email protected]These coffee cakes are so moist and fluffy. I love the crumb topping!
Lorie Hollins
[email protected]I've tried many coffee cake recipes, but this one is by far the best. It's the perfect balance of sweet and savory.
Chakrabarty Rony
[email protected]These coffee cakes are a hit with my family and friends. They're always gone in no time!
Gullam Abass
[email protected]I love these coffee cakes! They're so easy to make and they always come out delicious. I've even used different flavors of cake mix and they've all turned out great. Thanks for sharing this recipe!
Nefertia Pauldon
[email protected]These coffee cakes are amazing! I've made them several times now and they always turn out perfect. They're so moist and flavorful, and the crumb topping is to die for. I highly recommend this recipe!