Funfetti Coffee Cake

Funfetti Coffee Cake – I think I’m making it my mission in life to add funfetti to pretty much everything.

Next up: coffee cake.

When I was a kid I haaaaated antique stores. My parents would bribe me with a Blizzard to only complain marginally as we stopped at every single antique shop between San Francisco and Seattle.

#thatrarelyworked #icomplainedalot #iatelotsofblizzardstoo

As a kid, my mom (and dad) always said: “Your tastes will change.” They meant it about food…and life too. I always scoffed and rolled my eyes.

But they were right.

Now when I see an antique store, I run as fast as I can…inside. I could spend hours looking through every nook and cranny for props for all these photos I take on the blog. Plates, linens, cups, cake stands, silverware…the list is endless.

Last week in downtown Medford, I found this huge antique mall. So huge it would have taken hours to give it justice and I had about 15 minutes. On minute 13 I found two huge bins of antique silverware with a sign reading “$2.50 per piece”

{!!!!!!!!  <—Me, having a heart attack. $2.50 is a huge steal.}

I grabbed what I could, like a person going through a grocery store on a timer in one of those game shows. I got some new forks, spoons, and a pie server (a mini one!)

The fork in these photos is one of the ones I bought. It’s actually different than the one I’ve used in approximately 1,234 other photos!

I should have believed my mom when she said I’d like antique stores one day. Mom is always right, after all.

And since Mom is always right, you’ll know this Funfetti Coffee Cake is perfect…because it’s based on her recipe!

I’ve made lots of coffee cake here on the blog, and all of them are adapted from my mom’s base recipe. This Funfetti Coffee Cake is the closest I’ve come to her original recipe .

This Funfetti Coffee Cake recipe just has a few changes to make it into my favorite flavor: funfetti.

There’s just something about funfetti. I Can’t. Get. Enough! I think it’s the sprinkles. They make my heart go pitter-pat.

The coffee cake is made with melted butter, so you can just stir it. No mixer needed; in fact, it’s best done by hand. There’s too much of a tendency to overmix when using a mixer and you want this cake to be light and fluffy and just mixed, so by hand is perfect.

To make the Funfetti Coffee Cake taste like a funfetti cake, I added vanilla extract and butter extract to the batter. Butter extract gives that rich buttery cake-mix flavor, without using cake mix.

The top of this Funfetti Coffee Cake is covered in a rich buttery and brown sugary cinnamon streusel. Really, the streusel makes the coffee cake, am I right? It’s my favorite part, for sure.

And then there’s the sprinkles. It wouldn’t be funfetti without sprinkles! I filled the cake and the streusel with rainbow sprinkles (I call them jimmies). I don’t recommend using nonpareils, as they may dissolve. Regular rainbow sprinkles (like the Cake Mate and Wilton brands) perform the best in baking, for me. I like buying the tubs of the Cake Mate jimmies at Walmart.

I will never ever get enough sprinkles. Or funfetti.

Or antique silverware!

Funfetti Coffee Cake

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My mom's favorite coffee cake - that tastes like birthday cake with sprinkles!

Yield 9 -16 servings

Serving Size 1 /9th slice of cake

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Ingredients

 

Cake:

• ▢ 1 1/2 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 cup 4 tablespoons unsalted butter, melted
• ▢ 3/4 cup granulated sugar
• ▢ 1 egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 teaspoon butter extract
• ▢ 1/2 cup milk
• ▢ 1/4 cup rainbow sprinkles

Streusel:

• ▢ 2 tablespoons unsalted butter melted
• ▢ 2 tablespoons all-purpose flour
• ▢ 1/2 cup brown sugar
• ▢ 2 teaspoons ground cinnamon
• ▢ 1/4 cup rainbow sprinkles

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Instructions

• Preheat oven to 375°F. Spray a 9x9 square pan with cooking spray (the kind with flour in it).
• Whisk flour, baking powder, and salt in a small bowl. Set aside.
• Stir melted butter and sugar. Mixture will be grainy. Stir in egg and extracts. Stir in milk, then stir in dry ingredients until just mixed. Stir in sprinkles.
• Spread batter in prepared pan.
• Make the streusel: Stir melted butter, flour, brown sugar, cinnamon and sprinkles in a small bowl. Sprinkle over cake.
• Bake for 23-30 minutes, until a toothpick comes out clean. It cuts best when completely cooled, but you can serve it warm. Store in an airtight container for up to 3 days. Cooled cake can be sliced and placed in an airtight container and frozen for up to 1 month.

Recipe Nutrition

Serving: 1/9th slice of cake | Calories: 334kcal | Carbohydrates: 54g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 2241mg | Fiber: 1g | Sugar: 36g

Nutritional information not guaranteed to be accurate

Author Dorothy Kern

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