Copycat Drakes Coffee Cakes | The Squeaky Mixer

Copycat Drakes Coffee Cakes

This recipe made me say “Oh my god” when I took a bite. I promise they’ll have the same effect on you. I want you all to enjoy this recipe as much as I do so what are we waiting for?! Let’s dive right on into this easy, delicious, perfect cup of coffee partner recipe 🙂

Copycat Drakes Coffee Cakes | The Squeaky Mixer

This recipe can also be made into large muffin pans, a bundt cake, a circular cake, a 9″ x 9″ pan, etc. Just note that the bake times may vary depending on the size pan you bake it in. And by all means, always feel free to double up on the crumb topping because it is just that good.

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Copycat Drakes Coffee Cakes | The Squeaky Mixer

Making The Perfect Cinnamon-Flavored Streusel

Making the perfect streusel is the most important part of bringing our copycat drakes coffee cake together and becoming the ultimate breakfast, snack time, and break time champion. Using cold, cubed butter will help ensure that our streusel has the perfect flavor and texture. We want our topping to have a slight crispiness that will still melt in your mouth and make for your morning coffee’s best friend.

Be sure to add a generous supply of streusel on top of each cake for the best results.

Copycat Drakes Coffee Cakes | The Squeaky Mixer

I hope you all enjoy this recipe as much as I do 🙂 Be sure to visit my blog to view more of my favorite copycat recipes and be sure to put in a request for one you’ve been wanting to see!

Easy Copycat Dessert Recipes

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One of my favorite things about baking is the nostalgia of familiar or family favorite recipes. The most nostalgia I get when baking is from all of these delicious and…

Copycat Drakes Coffee Cakes

5.0 from 1 vote
Recipe by Maddison Koutrouba –


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  • 1 1/2 cups all-purpose flour

  • 1/4 tsp. baking soda

  • 1/2 tsp. baking powder

  • 1/4 tsp. salt

  • 1/2 cup unsalted butter, room temperature

  • 1 cup granulated sugar

  • 2 eggs, room temperature

  • 2 1/2 tsp. vanilla extract

  • 3/4 cups sour cream

  • Crumb Topping
  • 3/4 cups light brown sugar

  • 3/4 cups all-purpose flour

  • 3 tsp. cinnamon

  • 1/2 cup unsalted butter, cold & cubed


  • Preheat the oven to 350 degrees and lightly grease a cupcake pan with non-stick spray then set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy using an electric mixer at low speed. Mix for about two minutes.
  • In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • Add the eggs and vanilla to the butter mixture and continue to mix at low speed until everything is fully combined. Use a silicone spatula to scrape down the sides of the bowl as you go. Add in the sour cream.
  • Sift the dry ingredients into the wet. Mix until fully combined and the mixture is light and fluffy.
  • Fill the prepared pan about 3/4 of the way full. Set aside.
  • In a small bowl, combine the brown sugar, flour, cinnamon, and cold cubed butter for the crumb topping. Once the mixture is in small pieces and the mixture is crumbly, sprinkle about 2 Tbsp. on top of each cake.
  • Bake for 20-25 minutes or until golden brown.
  • Allow to cool and enjoy!

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