Continued on the next page
Preheat the oven: Preheat your oven to 165°C (325°F) for electric ovens or 175°C (350°F) for gas ovens. Grease a 21.5 cm x 11 cm (8.5 in x 4.5 in) baking pan and line it with parchment paper for easy removal.
Prepare the cinnamon filling:
In a small bowl, mix together 50 g of brown sugar, 10 g of flour, and 1 tsp of ground cinnamon. Set aside.
Prepare the cinnamon streusel topping:
In another small bowl, mix together 50 g of flour, 40-50 g of brown sugar, 1 1/2 tsp of ground cinnamon, and a pinch of salt.

Add 30 g of cold, unsalted butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Set aside in the refrigerator.
Mix the dry ingredients for the cake batter:
In a medium bowl, whisk together 140 g of flour, 30 g of powdered milk or cornstarch, 1 tsp of baking powder, and 1/8 tsp of baking soda. Set aside.
Prepare the cake batter:
In a large bowl, beat 150 g of unsalted butter at room temperature until softened (about 1 minute).
Add 140 g of sugar and 1/4 tsp of salt. Beat at medium speed for 3-4 minutes until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition.
Gradually add the dry ingredients in three parts, alternating with the yogurt and milk mixture (20 g each), starting and ending with the dry ingredients.
Finally, add 1 1/2 tsp of vanilla extract and mix until well combined.
Assemble the cake:
Pour half of the batter into the prepared baking pan and spread it evenly.
Sprinkle the cinnamon filling mixture over the batter.
Add the remaining batter on top and spread it evenly.
Sprinkle a bit of the leftover cinnamon filling on top of the batter.
Sprinkle the cinnamon streusel topping evenly over the batter.
Bake the cake:
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Mine was ready in 50 minutes.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serving Suggestions
Serve this cake warm or at room temperature with a cup of coffee or tea.
Enjoy it as a breakfast treat, a snack, or a dessert.
Cooking Tips
Make sure the butter is softened to room temperature for easy mixing.
You can add chopped nuts to the streusel topping for added texture and flavor.
Nutritional Benefits
This cake is rich in flavor and provides a comforting treat for any time of the day.
Dietary Information
This recipe contains gluten, dairy, and eggs.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days.
You can also freeze individual slices for up to 1 month. Thaw at room temperature before serving.
Why You’ll Love This Recipe
This cinnamon coffee cake has a tender crumb and a deliciously sweet and spicy swirl, making it perfect for any coffee lover.
Conclusion
Enjoy this homemade Starbucks-style cinnamon coffee cake with your favorite cup of coffee for a delightful treat that brings the coffee shop experience to your home.

Continued on the next page
Preheat the oven: Preheat your oven to 165°C (325°F) for electric ovens or 175°C (350°F) for gas ovens. Grease a 21.5 cm x 11 cm (8.5 in x 4.5 in) baking pan and line it with parchment paper for easy removal.
Prepare the cinnamon filling:
In a small bowl, mix together 50 g of brown sugar, 10 g of flour, and 1 tsp of ground cinnamon. Set aside.
Prepare the cinnamon streusel topping:
In another small bowl, mix together 50 g of flour, 40-50 g of brown sugar, 1 1/2 tsp of ground cinnamon, and a pinch of salt.

Add 30 g of cold, unsalted butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Set aside in the refrigerator.
Mix the dry ingredients for the cake batter:
In a medium bowl, whisk together 140 g of flour, 30 g of powdered milk or cornstarch, 1 tsp of baking powder, and 1/8 tsp of baking soda. Set aside.
Prepare the cake batter:
In a large bowl, beat 150 g of unsalted butter at room temperature until softened (about 1 minute).
Add 140 g of sugar and 1/4 tsp of salt. Beat at medium speed for 3-4 minutes until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition.
Gradually add the dry ingredients in three parts, alternating with the yogurt and milk mixture (20 g each), starting and ending with the dry ingredients.
Finally, add 1 1/2 tsp of vanilla extract and mix until well combined.
Assemble the cake:
Pour half of the batter into the prepared baking pan and spread it evenly.
Sprinkle the cinnamon filling mixture over the batter.
Add the remaining batter on top and spread it evenly.
Sprinkle a bit of the leftover cinnamon filling on top of the batter.
Sprinkle the cinnamon streusel topping evenly over the batter.
Bake the cake:
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Mine was ready in 50 minutes.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serving Suggestions
Serve this cake warm or at room temperature with a cup of coffee or tea.
Enjoy it as a breakfast treat, a snack, or a dessert.
Cooking Tips
Make sure the butter is softened to room temperature for easy mixing.
You can add chopped nuts to the streusel topping for added texture and flavor.
Nutritional Benefits
This cake is rich in flavor and provides a comforting treat for any time of the day.
Dietary Information
This recipe contains gluten, dairy, and eggs.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days.
You can also freeze individual slices for up to 1 month. Thaw at room temperature before serving.
Why You’ll Love This Recipe
This cinnamon coffee cake has a tender crumb and a deliciously sweet and spicy swirl, making it perfect for any coffee lover.
Conclusion
Enjoy this homemade Starbucks-style cinnamon coffee cake with your favorite cup of coffee for a delightful treat that brings the coffee shop experience to your home.