Copycat Recipe for Butter Streusel Coffee Cake – Sara Lee

Copycat Recipe for Butter Streusel Coffee Cake – Sara Lee

Prep Time: 45 minutes

Cook Time: 45 minutes

Cake Ingredients

  • 1/3 cup warm water
  • 1/2 teaspoon sugar
  • 1 package active dry yeast (2 teaspoons)
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 cup (2 sticks) good-quality unsalted butter, softened
  • 1 whole egg + 2 yolks
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt

Streusel topping

  • 3/4 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 4 tablespoons chilled unsalted butter, cubed


  1. In a small bowl, add the warm water and sprinkle in the sugar and yeast. Let sit for about 10 minutes. It will begin to foam.
  2. In a large bowl (or stand mixer with beater blades) mix the flour, 3 tablespoons sugar, and butter together until almost creamed.
  3. Next, add the eggs and vanilla, followed by the salt and dissolved yeast.
  4. Mix until the ingredients are combined enough to form the dough is wet and sticky. Yes, it is messy…be warned 🙂
  5. Transfer the dough to a well-greased bowl and cover with plastic wrap.
  6. Let dough sit for 30 minutes at room temperature, then place the bowl in the refrigerator to chill overnight.
  7. When properly chilled, take the dough out of the refrigerator and let it sit at room temperature for 45-60 minutes.
  8. Preheat the oven to 350°
  9. Directions for streusel topping
    • Pulse the flour, brown sugar, granulated sugar, and salt in a small food processor. Add the butter and continue to pulse until the mixture forms coarse crumbs.
  10. Press the dough evenly into a thoroughly greased pan and top with the streusel mix.
  11. Bake until the cake is golden brown (about 40-45 minutes).
  12. Once cooked, let the cake cool for about 5 minutes before removing from the pan.
  13. Best served warm, enjoy!




Soft Glazed Pumpkin Sugar Cookies

Yield: 3-4 dozen

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes



  • 1/2 cup Pumpkin puree


  • 2 Eggs, large

Baking & Spices

  • 4 cups All purpose flour
  • 1/4 tsp Baking soda
  • 1/4 tsp Cream of tartar
  • 1 cup Granulated sugar
  • 3 1/2 cup Powdered sugar
  • 3/4 tsp Pumpkin spice
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla

Oils & Vinegars

  • 1/2 cup Vegetable oil


  • 1/2 cup Butter


  • 4 tbsp Water


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.
  2. While cookies bake, stir all ingredients together for glaze until smooth.
  3. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze 🙂