Corner Bakery Cinnamon Creme Coffee Cake – Recipe

I am obsessed with the coffee cake from corner bakery, I try to always pick some up when we have house guests.  It is always a hit for breakfast or for dessert it is delicious.  So I thought I would try and find a recipe to share and I ended up discovering that there are hundreds of people looking for this recipe as we all agree this is THE BEST coffee cake of all time.  Sadly there is no recipe available on the web for this amazing cake, I did find one devoted baker who believes her recipe comes very close to the real thing:

Topping and Filling:
1/2 cup sugar
2/3 cup brown sugar
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 sticks salted butter, melted
2 2/3 cups flour

3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, room temp, cut into pieces
1/2 cup vegetable shortening
1 1/2 cups sugar
5 eggs
1 1/2 tsp. almond extract
2 cups sour cream

Preheat oven to 350. Combine topping ingredients in a large bowl and combine with a wooden spoon. You want big chunks of this topping and filling. Next, combine flour, baking powder, baking soda and salt in a medium size bowl, set aside. Grease 10 inch tube pan very well. In a large bowl cream butter, shortening, and sugar until very light. Beat in the eggs one at a time. Mix in almond extract. Add the dry cake ingredients alternately with the sour cream. The batter will be very thick. Spoon half of the cake batter into the prepared pan. Sprinkle half of the topping mixture over the batter, then the remaining cake batter, then remaining topping. Press the final topping layer into the cake layer very gently, just to make sure it “sticks”. Bake in the center of the oven for 1 hour and 15 minutes, but check at the 55 minute point. Test for doneness. Cool in pan about 5-10 minutes. Loosen sides of cake with knife and invert onto a wire rack to finish cooling. Enjoy!

21 thoughts on “Corner Bakery Cinnamon Creme Coffee Cake – Recipe

  1. I can;t wait till try this . did you try this? i lovvvvvvvvvvvve corner bakery goodies.

      • Hi There,

        Just made this, but there was way too much batter and topping for my 9.75″ bunt pan. What did I do wrong??

        • Hello Lani,
          Not sure here, I have not actually ever made it – I just posted the recipe that I found. I usually just pick one up at corner bakery, my suggestions would be to just not use all the batter or get a bigger bunt cake pan. Goodluck! -Amanda

  2. I have my cake in the over right now, and I am using an extra large pound cake pan. Initially I thought that the pan was going to be too large, but it is just the right size for this cake. It looks wonderful. Once it cools down, I am going to sprinkle with confectioner’s sugar. Thanks for posting!

    • Hi there, I was wondering how did the cinnamon cake turn out. I was planning on baking it today. Was it comparable to “the Corner Bakery”??

      • Yes, it turned out great! My only recommendation is to use an extra large bundt cake pan as this recipe yeilds a large amount of batter.

      • Yes, it turned out great! My only recommendation is to use an extra large bundt cake pan as this recipe yields a large amount of batter.

        • To be sure, measure the volume of your pan(s). Through trial and error and many oven cleanings, my 10″ tube pan works more reliably for cakes as this. If served upside down with a beautiful design, use your bundt pan and best judgement: overfill can go in custard cups. The wee cups are always coveted in my house if serving/gifting the cake to others. Thanks for a lovely recipe. Off to the kitchen to make. Yum.

  3. This sounds like it would make a close copy of the Corner Bakery classic. For those who posted problems about size, there is a lot of batter from this recipe, and it will probably overflow and rise beyond the confines of a standard “Nordic Ware” 9 1/2 inch bundt pan. The recipe states using a 10 inch tube pan (like for angel food cakes)., and I will try it with that size, cooking with a cookie sheet to prevent slipover.

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  6. You actually make it seem really easy along with your presentation but I to find this topic to be actually something which I think I might never understand. It kind of feels too complex and very vast for me. I’m taking a look forward in your next publish, I’ll try to get the hold of it!

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  9. I made this for Christmas and it turned out amazing!! Thanks so much for the great recipe.

  10. I made this cake twice, the first time i followed the directions and the almond extract was to strong for my tastes and the crumbs on top were dry. I added another stick of butter to the topping and replaced the almond extract with vanilla, the cake was perfect. I’m going to try to make this cake into cupcakes this weekend

  11. We just moved to California. Corner bakery is around the corner of our apartment. I once tried this cake and loved it since than, we end up buying it almost everyday even the kids like it. I decided to make it myself I end up being here b/c I couldn’t find any recipe. Anyways thanks for sharing your recipe I am going to make it in the morning a surprise for kids….. Thank You.

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