Foryoueats: Birthday Coffee Cake

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Ingredients

Scale

Filling

1/2 cup (66g) granulated sugar

2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural

Crumbs

1 cup (120g) King Arthur Unbleached All-Purpose Flour

6 tablespoons (75g) granulated sugar

2 tablespoons (14g) confectioners’ sugar

1/4 teaspoon salt

6 tablespoons (85g) unsalted butter, cut into 1/2"; at room temperature

2 teaspoon King Arthur Pure Vanilla Extract

1/4 cup (40g) natural sprinkles*

Cake

2 cups (240g) King Arthur Unbleached All-Purpose Flour

3/4 cup (149g) granulated sugar

1 teaspoon baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

8 tablespoons (113g) unsalted butter, cut into 1/4" cubes; at room temperature

1 1/2 teaspoons King Arthur Pure Vanilla Extract

1/2 teaspoon almond extract

2 large eggs

1 cup (227g) buttermilk

3 tablespoons (30g) natural sprinkles*

Glaze (optional)

3/4 cup (85g) confectioners’ sugar

2-3 teaspoons water

1 tablespoon (10g) natural sprinkles

Steps

Preheat oven to 350°F. Line 8" square or 9" round pan with parchment; grease sides of pan.

For the filling: In a small bowl, combine the sugar and cocoa. Set aside.

For the crumbs: In a medium bowl, whisk together the flour, sugars, and salt. Add the butter and vanilla; toss to combine. Work in the butter until crumbs form then add the sprinkles.

For the cake: In a large bowl or bowl of a stand mixer, combine the flour, sugar, baking powder, salt, and baking soda. Add the butter and mix at low speed until the mixture looks sandy, 1-2 minutes.

Beat in the extracts and eggs, mixing until no dry spots remain.

With the mixer running, slowly add the buttermilk. Mix until smooth, then scrape bowl and mix again for 30 seconds. Add the sprinkles.

Transfer half the batter into the pan; spread evenly. Sprinkle filling over the top.

Spread remaining batter on top of the filling. Sprinkle crumbs evenly on top, pressing gently to adhere.

Bake the cake for 45-50 minutes, until it’s set and light brown on top. Remove cake from the oven and allow it to cool in the pan for 20 minutes before glazing.

For the glaze: Stir together glaze ingredients until smooth, starting with the smaller amount of water. Add additional water as needed until it’s the consistency of molasses. Drizzle over the cake and garnish with additional sprinkles. Cut and serve warm or at room temperature.

Nutrition Facts

Calories

307kcal

15%
Fat

17g

0%
Saturated Fat

10g

0%
Carbohydrates

38g

1%
Fiber

0g

0%
Sugar

23g

1%
Protein

4g

0%
Cholesterol

54mg

2%
Sodium

680mg

34%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

lf not using natural sprinkles, use 2 tablespoons (25g) in the crumbs and also in the cake.

Getting Started

Birthday Coffee Cake