After a couple of years of non-cake birthday cakes, this year I made myself two! First up is this Funfetti Coffee Cake. Funfetti is one of my main birthday food groups, and I’ve had this recipe pinned for ages, so it was finally time to make it!

This is a lovely, hydrated, sour cream-based cake batter that gets stuffed and topped with a sweet streusel filled with rainbow sprinkles. I was also cleaning out my baking cupboard and found a cake batter extract I got pre-pandemic. It passed the sniff test, so I used that in here too, and it gave it even more of that quintessential, fake (but delicious) funfetti flavour.

My only note (to myself) is to bake this in a regular cake pan next time. The bottom got a little too dark in my springform pan.

Funfetti Coffee Cake

Source: Style Sweet

Ingredients

Sprinkle Streusel

  • 1 cup flour
  • 1/2 cup sugar
  • 1/3 cup rainbow sprinkles
  • 1/4 cup brown sugar
  • 1/4 tsp salt
  • 1/2 cup (1 stick) butter, cubed, room temperature

Funfetti Coffee Cake

  • 2 cups flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) + 2 tbsp butter, room temperature
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 egg yolk
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup sour cream
  • 1/2 cup milk (I used 2%)
  • 1/3 cup rainbow sprinkles

Vanilla Glaze

  • 1/2 cup icing sugar
  • 2-3 tsp milk
  • 1/2 tsp vanilla extract

Directions

  1. For the streusel, mix the flour, sugar, sprinkles, brown sugar and salt together in a medium bowl.
  2. Add the butter and cut it into the mixture with a fork, spoon, or your hands until crumbles form.
  3. Keep in the fridge while you make the cake.
  4. For the cake, preheat the oven to 350 and line a 9″ springform pan with parchment paper and spray with non-stick spray.
  5. In a small bowl, whisk together the flour, baking powder, baking soda and salt.
  6. In a large bowl, mix together the butter, sugar and brown sugar until light and fluffy. Mix in the eggs and egg yolk one at a time, then add the vanilla and almond extract and mix until combined.
  7. Add half the flour mixture and mix until combined. Add the sour cream and milk and mix until combined. Add the rest of the flour mixture and mix until just incorporated, then gently fold in the sprinkles.
  8. Add half the batter to the springform pan and spread evenly with an offset spatula. Sprinkle about 1/3 of the streusel over top, then cover with the remaining batter. Add the rest of the streusel to the top.
  9. Bake for 45-55 minutes until a toothpick inserted into the centre comes out clean. If the streusel starts to get too brown, cover with foil halfway through baking time.