Make Starbucks classic Cinnamon Coffee Cake at home with this easy recipe. If you don't have a 9 x 13 inch baking pan, this recipe can fit a standard-sized bundt cake pan or two loaf pans.
2 ½cupsall purpose flour(original recipe calls for cake flour)
Cinnamon Streusel
⅔cupall purpose flour
⅓cupbrown sugar, packed
2teaspoonscinnamon
½teaspoonsalt
¼cupcold unsalted butter, cubed (half a stick)
Instructions
Preheat oven to 325 degrees. Grease and line a 9 x 13 inch baking pan with parchment paper; set aside.
In a large bowl, use an electric mixer to mix together the butter and sugar until light and fluffy, about 2 minutes. Then, add in the eggs and mix until well combined. Add in the Greek yogurt and mix to combine. Mix in the baking powder, baking soda, and salt. Stir in the flour, using a rubber spatula to ensure all of the ingredients are well combined.
For the cinnamon streusel, in a separate bowl, mix together the flour, brown sugar, cinnamon, and salt. Add in the cold cubed butter and use your hands or a fork to work the butter into the dry ingredients until the mixture resembles a coarse crumble.
Spread half of the batter into the bottom of the baking pan. Sprinkle on half of the cinnamon streusel mixture. Dollop on the remaining batter and spread over the top using a knife. Sprinkle on the remaining cinnamon streusel mixture. Bake for 35-40 minutes, or until a toothpick inserted in the center of the coffee cake comes out clean.
Notes
Cake flour is recommended but regular all purpose flour works great too.
I have made this with both whole milk and nonfat Greek yogurt. The whole milk Greek yogurt gives a slightly richer texture, but the nonfat works fine as well.
The batter will be thick so I recommend using a butter knife to spread it in the pan. For the top layer, gently dollop on the remaining batter and spread gently so that you don't disturb the middle streusel layer.
Be careful no to over bake the coffee cake. You will know the cake is done when it starts to pull away from the edges of the pan and a toothpick inserted in the middle of the cake comes out clean.
Leftovers can be stored in an airtight container in the refrigerator for up to a week. You can also freeze this cake for up to two month.
This recipe has been adapted from the original Starbucks recipe. I have tested this recipe numerous times using different variations of ingredients and instructions. This is my version of the original recipe found at: https://athome.starbucks.com/recipe/cinnamon-coffee-cake