With my birthday coming up, I have birthday cake on my mind (which is odd, as I’m looking forward to a Bakewell Tart for this birthday). So it got me thinking: why not modify a delicious, proven coffee cake recipe to be birthday cake flavored? That way I can have my cake and eat it too – AND for breakfast!The original recipe comes from one of my favorite recipe and ingredient sources: King Arthur Flour. Their Cinnamon Streusel Coffee Cake is well recommended with excellent reviews. Here’s my birthday-cake-take:
Birthday Cake Topping
- 3/4 cup all-purpose flour
- 6 tbsp sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 5 tbsp butter, melted
- 2 tsp birthday cake flavoring*
- 2 tbsp sprinkles
Combine the flour, sugar, baking powder, and salt in a bowl. Add in the butter, vanilla, and sprinkles, mixing with a silicone spatula to create a crumb-like topping. If it’s a bit wet, add in another tablespoon or two of flour until you get coarse crumbs. Set aside.
- 8 oz white chocolate, coarsely chopped
- 1/4 cup sprinkles
Place the white chocolate in a small, microwave-safe bowl. Microwave for 30 seconds. Stir – the chocolate should barely be melted at all. Microwave for another 30 seconds. At this point, the chocolate should be about half melted. Continue microwaving, but on 10 second intervals, until it’s almost completely melted. Remove it from the microwave and let it sit: the remaining chocolate will melt and it will begin to cool down. After about 5-10 minutes, add in the sprinkles.
- 3 3/4 cup all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 3/4 cup sour cream
- 1 1/4 cups milk
- 3/4 cup butter
- 1 2/3 cups granulated sugar
- 1 tbsp birthday cake flavor*
- 3 eggs
Prepare a 9 x 13 pan by lightly greasing the sides and bottom. Dust with flour. Preheat the oven to 350 degrees (or 325 degrees if your pan happens to be dark).
In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate bowl, whisk together the sour cream and milk. Set this aside as well.
Cream the butter and sugar together until light and fluffy, about 3-5 minutes on medium speed. Add in the birthday cake flavoring (or vanilla) followed by the eggs, one at a time, beating well after each addition.
With the mixer on low, add in the flour and and milk mixture alternately in a 3:2 pattern, beginning and ending with flour. Pour or spread about half of the batter into the bottom of the pan. Spread the white chocolate filling on top, and top with the remaining batter, swirling the batter lightly with a knife to create a marbled effect.
Sprinkle the topping over the batter, patting it down lightly. Bake until the batter is a golden brown around the sides of the pan, and a toothpick inserted in the center comes out clean, about 55-60 minutes.
Let the cake cool for 20 minutes before cutting and serving. The cake can be served from the pan or transferred to a plate for serving.
*Birthday cake flavoring – you can go a lot of ways. The easiest is to use clear imitation vanilla extract. Personally, imitation butter flavor, imitation vanilla, and a little bit of almond extract make a great birthday cake flavor! If you don’t want to fool with it though, vanilla is a solid option.