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Starbucks Reduced-Fat Cinnamon Swirl Coffee Cake

Reduced-Fat Cinnamon Swirl Coffee Cake - Cinnamon swirl coffee cake with crumb topping, it's just like the one they serve at Starbucks but even better!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Servings: 12
Calories: 528kcal
Author: Sandra

Ingredients

Streusel Topping

  • 2/3 cups granulated sugar
  • 2/3 cup all-purpose flour
  • 1 ¾ teaspoons ground cinnamon
  • 4 tablespoons salted-butter melted, if you don’t use salted butter add 1/8 teaspoon salt

Filling

  • 1 cup light brown sugar
  • 1 ½ tablespoon ground cinnamon
  • 1 teaspoon unsweetened cocoa powder

Coffee Cake

  • 6 tablespoons cinnamon applesauce
  • 6 tablespoons butter
  • 1 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/3 cup brown sugar
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3/4 cup fat-free sour cream
  • 1 ¼ cups skim milk
  • 3 3/4 cups all-purpose flour

Instructions

  • Preheat the oven to 350°F. Lightly grease a 12’’ round pan or 9" x 13" pan.
  • Prepare the topping by mixing together sugar, flour and cinnamon. Once it is combine stir in melted butter, stirring till well combined. Set aside.
  • Prepare the filling by stirring together all of the ingredients in a small, set aside.
  • *The cocoa powder is used just strictly for color, not flavor; you may select to leave it out. I do not, what is pictured is with the cocoa.
  • Make coffee cake by beating together applesauce, butter, salt, sugars, baking powder, and vanilla in a large mixing bowl until smooth.
  • Add the eggs one at a time, beating well after each addition.
  • In small bowl whisk together the fat-free sour cream and skim milk until well combined.
  • Gently beat in flour mixture to the butter mixture alternating with the milk/sour cream until combined.
  • Pour ½ of the coffee cake batter into the prepared pan.
  • Then sprinkle the filling evenly on top of the coffee cake batter.
  • Spread the remaining batter over the filling. Then use a knife to gently swirl the filling into the batter. Like you would when making a marble cake. Don’t over swirl it, because then you will mix the two and not see the swirl. I go through the cake once and call it good.
  • Now sprinkle the topping evenly over the coffee cake.
  • Place in pre-heated oven and bake 55-60 minutes or until the cake until has dark golden brown edges; and a toothpick inserted into the center comes out clean.
  • *Tip to tell if it is done, press gently in the middle if it springs back it is done.
  • Once coffee cake is done remove from oven and cool for 20-30 minutes.
  • Cut, serve and devour!

Notes

Recipe adapted from King Arthur Flour

Nutrition

Calories: 528kcal | Carbohydrates: 101g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 332mg | Potassium: 249mg | Fiber: 2g | Sugar: 62g | Vitamin A: 440IU | Vitamin C: 0.1mg | Calcium: 134mg | Iron: 2.7mg