Back in university, I was obsessed with coffee cake. I’d grab my books, go to Starbucks, get one of the huge slices of coffee cake, and “study.” Back then I didn’t even really drink coffee, I just always had coffee cake and tea.
It was the one thing that made studying ok, having something to nibble on. Anyway, me and studying are history, but I still love coffee cake with a passion. Especially when it has big ass cinnamon crumbs streaked throughout and on top. Seriously perfect with a cup of coffee.
This recipe is a small batch recipe of course, so you can make it at the beginning of the week and have a tiny slice every day without feeling guilty. Think of it as cake meal prep!
What I love about this cake, aside from the fact that it’s super fast to put together, is that it’s my idea of what a great snack cake it is. Just rich enough, with a tender crumb and almost doughnut-like cinnamon sugar crumbs, I could eat this cake for breakfast, lunch and dinner.
It’s a standard recipe, but a goodie. Not so fancy unlike some of the hyped pastries that are around lately. What are your guys’ thoughts on hyped food? Are you willing to wait in line to discover for yourself if it’s actually good? I’m a sucker for hype, so I almost always want to try, but then I’m inevitably disappointed. It makes me wonder, how many hyped things are really, truly good?
Hope you’re enjoying spring and that there’s cake in your future!
Small Batch Copycat Cinnamon Streusel Starbucks Coffee Cake Recipe
makes one small loaf
Crumb Topping
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/4 teaspoon cinnamon
- pinch of salt
- 2 tablespoons butter, cold
Cake
- 1/4 cup neutral oil
- 1/4 cup sugar
- 1 egg
- 1/4 teaspoon vanilla
- 1/4 cup milk
- 3/4 cups flour
- 3/4 teaspoon baking powder
- pinch of salt
Heat the oven to 350°F. Lightly oil and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line with parchment paper.
In a bowl, whisk together the flour, sugar, cinnamon and salt. Use your fingertips or a fork to work the cold butter into the mix until it starts to clump up into large crumbs. Set aside.
In another bowl, whisk together the oil and sugar. Stir in the egg and vanilla. Whisk in the milk. Stir in the flour, baking powder, and a pinch of salt until just combined.
Pour half of the batter into the prepared pan and top with half of the streusel. Pour in the remaining batter and top with the remaining streusel. Bake for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!
Is there a way I can email you privately to send you a photo of my cake and ask for recommendations? I did not have the results I wanted
i sent you an email :)
Hi Stephanie,
Do you have this recipe weighted in grams? I’ve tried this recipe but it didn’t turn out as what I think it would be.
hi lucy,
i don’t have it in grams, unfortunately! did you feel like the wet to dry ingredients were off?
The cake batter came out really sticky. Wasn’t sure if that was how it suppose to be? I think I might’ve miscalculate my crumble ingredients. It was less crumble but more sugar/flour mix looking.
hi lucy,
might be that the flour was measured differently? next time i make it, i’ll weigh out the ingredients!
I made this today and really liked it.
so happy you liked it marie!
Could you use almond milk instead of regular milk and get the same results?
hi raelynn,
i think it would work!
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
Hi, I’d love to try this recipe however I don’t have a mini loaf pan. I have different size Le Creuset baking dishes would a smaller rectangular one work?
hi, yes, a smaller baking dish will work, it just won’t be as tall :)