Ingredients
Scale
*For the streusel:*
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 3 tbsp light brown sugar
- ½ cup cold (cubed unsalted butter)
- ¼ cup rainbow jimmies
*For the coffee cake:*
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 2 tsp vanilla extract
- ½ tsp almond extract
- 2 eggs (at room temperature)
- ¾ cup buttermilk (at room temperature)
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup rainbow jimmies
*For the glaze:*
- ½ cup powdered sugar
- 2-3 tbsp heavy cream or milk
- ½ tsp vanilla extract
Instructions
*For the streusel:*
- Use a food processor to blend flour, both sugars, and cold, cubed butter until the mixture resembles wet sand (about 20-30 seconds).
- Transfer the mixture to a bowl, stir in rainbow jimmies, and refrigerate until needed.
*For the coffee cake:*
- Preheat the oven to 350°F and grease a 9-inch springform pan with nonstick cooking spray.
- In a stand mixer, beat together softened butter, both sugars, vanilla extract, and almond extract on medium-high speed for 3 minutes.
- On low speed, add eggs one at a time, followed by buttermilk. Mix in flour, baking soda, baking powder, and salt.
- Once combined, gently fold in rainbow jimmies using a spatula.
- Pour the batter into the prepared pan, sprinkle on the streusel, and bake for 35-45 minutes or until fully baked. If the streusel browns too quickly, cover it with aluminum foil.
- After baking, let the cake cool completely.
*For the glaze:*
- Whisk together powdered sugar, heavy cream or milk, and vanilla extract in a small bowl.
- Adjust the consistency by adding more cream or milk, 1 tablespoon at a time.
- Once the cake is cooled, remove it from the springform pan and drizzle on the glaze.
- Slice and savor this delightful creation!