When I think of coffee cake, I always think of the Starbucks Coffee Cake….which used to be absolutely delicious. You see, about 8 years ago, they changed their coffee cake recipe, and it is just not the same. It used to be a heavenly thick hunk of moist cake with a half inch layer of decadent crumb topping. It was AMAZING and I would savor every last bite. When they changed the recipe, I (along with millions of other people, I’m sure) was sorely disappointed. I ended up trying out hundreds of coffee cake recipes, in a vain attempt to duplicate the Starbucks Coffee Cake I grew up loving. However, it was not until last week, that I finally stumbled upon the perfect blend of ingredients…and I am over the moon to share that recipe with you! So, without further ado, here is my Cinnamon Crumb Crunch Coffee Cake Recipe…the perfect dupe for the old school Starbucks version.
INGREDIENTS
BASE
2 cups organic all-purpose flour
1 1/8 cup organic granulated sugar
1 tsp salt
1 and 1/4Â stick butter, cold
1 tsp baking powder
1/2 tsp baking soda
3/4 cup buttermilk, or a milk alternative with 2Â tsp vinegar added to it
1 large free range brown egg
2 tsp pure vanilla extract
TOPPING
2/3 cup packed light or dark brown sugar
2 tsp ground cinnamon
First, preheat your oven to 350°F and grease and flour a 9-inch spring form pan (or, check out this non-toxic silicone option). Making sure to cover and coat the sides.
Next, measure out your buttermilk (or milk alternative with vinegar), add in your egg and vanilla and let sit till at room temperature.
Next, whisk (love this three-piece whisk set!) together the flour, sugar, and salt together in a large mixing bowl and then cut in the butter into small pieces using a pastry blender (or fork) until the mixture resembles coarse crumbs. Take 1 cup of your butter/flour mix, place into a separate bowl and set aside.
Using a mixer, mix the baking powder and baking soda into your remaining flour mixture and then add the room temperature buttermilk, egg, and vanilla. Mix until smooth, and then spoon the batter into your prepared baking pan.
Retrieve your flour/butter mix that you set aside, and add the brown sugar and cinnamon. Whisk until well blended and sprinkle over the top of your prepared batter, spreading evenly. I like to then take a fork and poke through the top of the crust and batter, about 10 times, in various areas, this helps gently integrate the topping to the batter.
Last, bake your coffee cake  for 45 – 55 minutes, or until the center is firm and a toothpick comes out clean.
Cool the cake for 10 minutes before removing the sides of your pan. Enjoy!
XO,
M
P.S. If you enjoyed this recipe, you might also like to try my recipe for the Healthy Banana Bread!
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