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this is the absolute BEST coffee cake recipe ever! it really does taste better the next day and stays moist for days. i also halved the recipe for an 8×8 pan and it turned out perfect! i can’t stop eating it
Delicious, moist, fluffy, thank you very much, my family never had coffee cake before and they loved it.
Simple ingredients and easy to make and I used 1 1/2 cup of oat flour by grinding original oats in bullet mixer. Substitute oil for Apple Sauce only used butter for topping .Came out delicious, for our Sunday bible study family group .Highly recommend better then store bought and you know your ingredients.
Made exactly as said in my kitchen aid. Best coffee cake ever!!! My BIL said better than Starbucks and I should sell it. Lol.
Well done, Shauna!
This cake was amazing,turned out great.Would recommend using powdered sugar though, sugar granules ruin the texture.
Glad you liked this. Are you recommending powdered sugar in the cake better or the topping? Or both? Thanks!
Can you use a Bundt pan for this?
Hi there! You could adapt this for a Bundt pan, but Cindy developed the recipe to have a ratio of cinnamon filling and streusel topping proportionate to the surface area of a 9″ x 13″ pan. I imagine the streusel would be quite piled up in a Bundt. Perhaps halve that part of the recipe. And I’m not sure about the baking time, you’ll need to keep an eye on it. Please let us know how this works if you give it a shot, we’d love to hear :)
TY Sara. I used the Bundt w/ your suggestions in mind. Cooked ~8 mins longer and used 1/2 the streusel; it came out perfectly!
Fantastic! We’re really glad to hear this.
Do NOT put the crumble on prior to baking the cake.!! The topping immediately melted into this ugly mess. ( There’s lots of pictures on Pinterest showing how the topping just melts, I should have listened. ) Makes sense, the crumble is butter…… Next time, I’m going to bake the cake and add the crumble five minutes before it’s finished. Definitely potential here, just be sure to save the crumble til the end!
Thanks for your feedback, and we’re glad you liked the coffee cake. I did go and check out the Pinterest photos, and I only saw a few with melty crumble toppings–one where the reader used margarine instead of butter, and another where the reader used only half a recipe of the streusel. Since there’s flour in the streusel, I think you’ll get a raw taste unless you bake it at least 10 minutes–plus it won’t get crunchy if it’s not baked for a good spell. If you do make adjustments, we’d love to hear about it! Baking is really fun when you tinker with recipes to make them your own.
I disagree. I made exactly as the recipe states and the crumble was perfect. Was your butter at room temperature and combined well?
Made it yesterday and had to make another one today! Thank you for the recipe!
Made this for the first time about a month ago, and it turned out so well that I’m making it again for guests tomorrow! Looking forward to how they react to this very yummy recipe. I would say this is the best coffee cake I’ve ever had.
Just made this today! Waiting for it to cool. However my streusel layer sank into the batter and I can’t figure out why. Any tips on how to avoid that next time and why it happened? Much appreciated!
Hmm, Mona, that’s interesting your streusel sank. I’m glad you said something. Was the batter thick and a bit stiff, or was it more pourable and thin? If the batter was more liquidy then it would not have been able to support the streusel as well. You can see the desired consistency of the batter in the recipes step-by-step photos, as well as in the video. It’s possible there was either not enough flour in yours, or too much liquid. That’s my best guess.
I do hope your finished cake was tasty, despite not having as much crumbly topping still on top!
Big hit with all. My daughter said it’s the best coffee cake she’s ever had. Thank you!
***** Holy Mackerel!! My first time making this recipe and it came our fantastic. Now, everyone wants more!!!! Excellent recipe! Easy to follow & Soooo Delicious!
Thank you! You make me look like a super baker (wink, wink) I’m making it again today. Yummm!
I use cake flour, texture was really good except too sweet for me. Shall reduce sugar and try with icing sugar next time. Thank you for recipe.
It was delicious and super easy!
I’ve made this recipe SO MANY TIMES! My entire family love them!
Making this now, worried that my topping didn’t come out the way yours does in the picture. Mine is a lot lighter and less clumpy, I followed the directions exactly. Any tips on that, I know it’s already so easy. Thanks!
Hmm, Julia, what an interesting mystery! Perhaps your butter was *too* soft. I know the streusel topping calls for “very soft” butter. But if it’s quite soft, it’ll render right into the sugar and not form clumps. I know the bug crumbles are part of the appeal, but I hope your coffee cake was delicious nonetheless.
If that happens to you again, flick a few drips of water in the filling mixture and work them in very, very briefly. (Actually kneading it would make it tough).
I live in Germany and am a little confused with the ingredients measurements.
How is 1 cup = 150g sugar, and at the same time 1 cup is 96g flour? This really confuses me a lot. So are the amounts in g correct?
Would love to try the recipe though, cos I used to love the Starbucks coffee cake years ago on my trip to N.Y.
Thanks a lot :-)
Sugar is denser, and weighs more per volume than flour. That’s why a cup of sugar is 150 grams, and a cup of flour is 96 grams. If you have a scale, yes, please do weigh your ingredients. I hope this recipe will bring back happy memories of travel for you.
Double filling for middle of cake.
You did this–doubled the cinnamon filling–and it worked out for you, Arni? If so, thanks for sharing!
Delicious!!!! Thank you so much for providing me with such an easy to follow and scrumptious recipe for my first coffee cake ever! I made this for my daughter’s 27th birthday. It turned out perfect!
I’m looking for that super spongy, light, fluffy texture that makes the Starbucks coffee cake so delectable. It’s almost like a dense angel food cake, I know that sounds contradictory, but if you’ve had Starbucks coffee cake, you know what I mean. Does more crumb mean it doesn’t have these attributes? I would like to know before I try it because I will need to eat it all by myself before trying again if it’s not right.
I always get the oatmeal cookies at Starbucks, so I’m a poor judge of character here. But I recommend you look over past comments, because fans of Starbucks coffee cake have chimed in one way or the other as to its similarity.