do you know any shops in london that sells drake's coffee cake?!

Here's a link to a pretty incredible order page on the Drake's Cakes website:

http://www.drakescakesonline.com/

They'll ship anywhere, just in case you don't find them near you. You can even sign up for weekly shipments! If you scroll all the sway down, there's info about international order shipping charges. They say that an order can always be cancelled for a full refund if you find at the end of the order process that the shipping fee is too high for you. Now I'm in the mood for Yodels!

Oh, and here's a link to their contact page so you can ask them directly if they're available in your area:

http://www.drakescake.com/contactus.aspx

If you can't order them, here's a recipe that's supposed to be pretty close to the original Drake's Coffee Cakes (even though the maple glaze sounds good, leave it off for a more accurate version):

SOUR CREAM COFFEE CAKE
Source: The Barefoot Contessa Parties by Ina Garten Servings: 8-10

Ina writes, "This is the ultimate breakfast treat. My goal was a homemade version of a Drake's Cake, but better. As if the cake wasn't delicious enough, I decided to drizzle maple icing on top and give it an extra-special flavor. This recipe can also be made into sour cream coffeecake muffins."

FOR THE CAKE:
1 1/2 sticks unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra large eggs at room temperature
1 1/2 tsp. pure vanilla extract
1 1/4 cups sour cream
1/2 cup cake flour* (not self-rising)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt

*If you don't have cake flour, you can substitute 2 1/4 cups all-purpose flour plus 1/4 cup cornstarch.

FOR THE STREUSEL:
3/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
3 Tbsp. cold unsalted butter, cut into pieces
3/4 cup chopped walnuts (optional)

FOR THE GLAZE:
1/2 cup confectioners' sugar
2 Tbsp. real maple syrup

Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan.

FOR THE CAKE BATTER:
Cream the butter and sugar for 4-5 minutes until light. Add the eggs one at a time, then add the vanilla and sour cream.

In a separate bowl, sift the flour, baking powder and soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

FOR THE STREUSEL:
Place the brown sugar, flour, cinnamon, salt and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the prepared pan and spread it oput with a knife. Sprinkle with 3/4 cup of streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.

Bake for 50-60 minutes, or until a cake tester comes out clean. Let cool on a wire rack for at least 30 minutes.

Carefully transfer the cake, streusel- side up, onto a serving plate.

FOR THE GLAZE:
Whisk the confectioners' sugar and maple syrup together, adding a few drops of water, if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon. (Leave off the maple glaze to make it more authentic.)

The closest thing in the UK is a bakery who makes a crumb top cake, I am from Canada and we do not have them here either, they are a regional item found on the East coast of the US from Maine down to Maryland