Sara lee coffee cake recipe is a light and fluffy coffee cake with a buttery layer of icing. It may not be the prettiest dish in the world, but it has quickly become one of our favorite memories from childhood.
Our mom would make this cake for us every Christmas morning; it was always just as good as we remembered. We love making this recipe for others because it’s so nostalgic and delicious!
The secret to this recipe is using the right amounts of ingredients. Always measure out your ingredients as you go, then form your batter.
Our mom always used a little extra butter on top so that it was extra fluffy, and sometimes she would add chocolate chips or raisins.
I love the smell of this cake baking in the oven! It’s a great recipe that always turns out perfect.
How to make Sara lee coffee cake recipe?
Preparation Time: 10 minutes
Bake Time: 30 to 40 minutes
Serves: 5-8
Ingredients for Sara lee coffee cake recipe:
- 1 cup (2 sticks) of unsalted butter at room temperature
- 1 1/4 cups packed brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp butter extract
- 1 Tbsp hot milk
- 3/4 c vegetable oil
- 1/2 c white sugar
- 2 Tbsp cinnamon
- 1 3/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1 tsp kosher salt (use white sugar if you are not vegan).
Instructions for Sara lee coffee cake recipe:
1. Preheat the oven to 350 degrees (325 for glass dish)—grease the bottom and sides of a 9-inch springform pan.
2. Cream the butter and brown sugar together, then beat in the eggs one at a time. Beat in vanilla extract and butter extract.
3. Combine hot milk and oil, then add to batter with flour, baking powder, salt, and cinnamon; mix until smooth (batter will be thick).
4. Pour batter into prepared pan and bake for 30-40 minutes. After 30 minutes, remove from oven and remove ring cake pan.
5. Cool and frost with the Sara lee icing below or your favorite frosting recipe (we like to use a vegan buttercream).
6. Slice and serve.
Notes:
If you don’t have extract, try using 1 tsp vanilla paste. It tastes the same!
This cake is very moist, so it’s best to store it wrapped in aluminum foil. If you’re not a coffee drinker, try substituting decaf coffee. Make sure you use hot water and butter extract since those two things help flavor this cake.
Nutrition Facts of Sara lee coffee cake recipe
| Nutrition | Amount |
|---|---|
| Calories | 671 |
| Total Fat | 37 g |
| Saturated Fat | 17 g |
| Cholesterol | 110 mg |
| Sodium | 787 mg |
| Carbohydrates | 69 g |
| Fiber | 1 g |
| Sugar | 53 g |
| Protein | 5g |
5 Perfect Servings Idea for Sara lee coffee cake recipe
1. Serve with coffee, tea, or milk and enjoy for breakfast.
2. Serve warm with vanilla ice cream, whipped cream, or cinnamon ice cream for dessert.
3. Make a shortcake by topping it with strawberries and whipped cream!
4. Serve at a brunch party with coffee or sparkling cider!
5. Pack into lunch boxes as an afternoon snack!
Can I freeze the Sara lee coffee cake recipe?
You can freeze this cake if you’re planning to eat it quickly, but it’s best eaten fresh.
How long will Sara lee coffee cake recipe keep?
Sara lee coffee cake keeps best wrapped in aluminum foil and stored in the fridge for up to four days.
Can I substitute ingredients in Sara lee coffee cake recipe butter streusel?
Yes, you can substitute the oil and butter in this recipe with equal amounts of unsweetened applesauce. The applesauce helps to make the extra cake fluffy.
Can I substitute ingredients in the Sara lee coffee cake recipe?
Yes! We have used a gluten-free flour blend in this recipe for some of our testing, but you can also use whole wheat flour and all-purpose flour if you prefer. If using the gluten-free mix, try using half wheat flour and half white whole wheat.
Does Sara Lee make a coffee cake?
No, this recipe we’ve developed over many years and one that our mom used as a special little treat. It’s based on the most popular flour blend in our bakery!
What is the difference between Sara lee white cake and regular coffee cake?
Sara lee white cake is a vanilla buttermilk layer cake covered with icing. Regular coffee cakes do not have icing, just brown sugar and cinnamon on top.
Can I add coffee to my vanilla cake mix?
Yes! If you add coffee to your vanilla cake mix, the coffee flavor will complement the vanilla. Try using all-natural or decaf coffee; remember that you’ll need hot water.
Does Sara lee white cake work with chocolate icing?
Yes, any chocolate icing will work here. To tell the difference for yourself, it’s best to grind some whole cloves in a spice grinder before mixing them into your regular frosting recipe. We use the same cloves for both the white and chocolate cake.
Can Sara Lee frosted coffee cakes freeze?
Yes, we have frozen our Sara lee white cake when we aren’t ready to eat it all in our own homes! But always be sure to wrap it well in aluminum foil to keep its shape when removed from the freezer.
Conclusion
When you taste Sara lee coffee cake recipe, it’s like you’re back in shortcake heaven. The flavor is a mixture of butter, sugar, and cinnamon – about everything we’ve ever loved in one dessert!
Try it all if you can’t decide whether to make it for dessert, breakfast, or brunch! You won’t be sorry!
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Hi, I’m Mary, and I’m a cake maker here at Cakerecipenow.com blog. With a passion for all things sweet and a flair for creativity in the kitchen, I spent 5 years perfecting the art of cake making and decorating. Over the years, I’ve honed my skills through countless baking experiments, and I’m excited to share my knowledge and experience with you.
I love trying new recipes, especially when they’re delicious, I love them so much… hope you like them! Thanks for the time!
