Skinny Cinnamon Crumb Coffee Cake

This Skinny Cinnamon Crumb Coffee Cake is made with a light and fluffy cinnamon sponge cake which is soaked in coffee simple syrup, and this cake is a version of the summertime classic that is easy to make.

Skinny Cinnamon Crumb Coffee Cake

French Toast Souffle…Sun dried tomato Goat Cheese Quiche….Banana Streusel Muffins…Mmm..mmm…what do these all have in common?? Besides sticking to the butts of even you super humans out there training for your spring half marathons… ?

Haha umm….actually – pretty much nothing you all care about. It’s just everything I want to wolf down at Easter Brunch.

So in order to justify my brunch obsession I’m going to be overloading the blog in deliciously brunch recipes – think syrup. pancakes. eggs. cinnamon rolls. Yum! Because then if I try out 20 different french toast recipes its not weird…its just blog research. Right.. ?? Right……?

So lets get down to business – Skinny Cinnamon Crumb Coffee Cake.

Skinny Cinnamon Crumb Coffee Cake

We all know the brunch buffet can be a long line of butter and sugar… with a side of butter and a slab of bacon. But by making the right choices when you’re out to a restaurant (we’ll talk about this later next week!) or choosing the right recipes and substitutions at home; you can come up with a delish indulgent  brunch spread with less guilt and lots of the love.

Traditional New York Style Crumb Coffee Cakes can set you back 600 calories Starbuck’s cake has 670 per serving ! that’s why its fun to make your own at home – swap out some fat and reduce the crumb topping for a generous piece for just 278 calories and 10 grams of fat.

Lower cal & lower fat : So eat up! And enjoy a little brunch splurge

How to Make Skinny Cinnamon Crumb Coffee Cake

Step 1

Make the Streusel In a medium bowl, whisk together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring well until combined. Set aside while you make the cake.

Step 2

Make the Cake – Position a rack in the center of the oven and heat the oven to 350°F. Grease bottom and sides of a 8-inch square metal cake pan with baking spray.

Step 3

In a small bowl, whisk the sour cream and vanilla extract.

Step 4

In a large bowl, cream the butter, yogurt, granulated sugar, and egg yolk with a wooden spoon until blended, about 20 seconds. Using a whisk, whisk in the whole egg and salt and continue to whisk until the batter is smooth and the sugar begins to dissolve, about 30 seconds. Whisk in the sour cream mixture.

Step 5

Sift the cake flour, baking powder, and baking soda directly onto the batter. Whisk until the mixture is smooth and free of lumps.

Step 6

Spread the batter evenly in the pan. Sprinkle the streusel over the batter. Bake until puffed and golden and a skewer inserted in the center of the cake comes out with only moist crumbs clinging to it, 28 to 30 minutes. Set the pan on a rack to cool for 15 minutes.

Step 7

Run a knife between the cake and the sides of the pan. Invert the cake onto the rack and remove the parchment. Invert again onto a serving plate, so the streusel is on top. Let cool at least 10 minutes before serving. This cake is best served warm.

Skinny Cinnamon Crumb Coffee Cake

Kitchen Equipment You’ll Need

  • Mixing bowls : 1 large, 1 medium, 1 small
  • Measuring cups and spoons
  • Whisk or spoon
  • 8×8 inch baking pan
  • Fork “for crumb topping”
  • Oven mitts
  • Parchment paper or cooking spray
  • Spatula

Helpful Tips

save time : Use one bowl for dry and one for wet ingredients. Clean as you go!

Don’t overbake : Check it at 30 minutes to keep it moist.

Add-ins : Try adding chopped apples, raisins, or walnuts to the batter for fun.I prefer adding raisins.

Let kids help : Kids can mix the topping and sprinkle it on the cake for fun!! It helps children to have fun and avoid playing with the phone.

Skinny Cinnamon Crumb Coffee Cake

What To Eat With ESkinny Cinnamon Crumb Coffee Cake ?

This coffee cake is lovely on its own, but it’s even better when paired with a warm drink like coffee, tea, or a glass of milk For children at breakfast. Or serve it with some scrambled eggs or a smoothie. It also goes well with fresh fruit like berries or raisins.

FAQ’S

What makes this coffee cake “skinny” ?

It’s made with Greek yogurt and applesauce instead of butter and oil, so it’s lower in fat and calories.

What if I don’t have brown sugar ?

You can use white sugar with a teaspoon of molasses or just use white sugar for a different flavor.

Can I use gluten-free flour ?

Yes! Use a 1 / 1 gluten-free baking flour blend for best results.

Is this recipe good for kids?

Yes! It’s light, not too sweet, and has simple ingredients—plus kids love the cinnamon crumb topping.

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Skinny Cinnamon Crumb Coffee Cake

Skinny Cinnamon Crumb Coffee Cake

Recipe by Mary FloerkeCourse: Breakfast, Brunch, Snack, DessertCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep time

10

minutes
Cooking time

35

minutes
Calories

180

kcal

For a dairy-free version just swap out the regular yogurt for dairy-free yogurt, and swap the regular butter for vegan! Also – if you like a thicker crumb topping "think New York Style" double the amount of the streusel topping

Ingredients

  • For the Cake

  • 1/2 cup reduced-fat sour cream, at room temperature

  • 1 tsp. pure vanilla extract

  • 1/4 cup unsalted butter, softened

  • 1/4 cup low fat plain yogurt

  • 3/4 cup granulated sugar

  • 1 large egg yolk, at room temperature

  • 1 large egg, at room temperature

  • 1/4 plus 1/8 tsp. table salt

  • 1 1/3 cups cake flour

  • 1 tsp. baking powder

  • 1/8 tsp. baking soda

  • For the Streusel Topping

  • 1/2 cups plus 2 tbs. granulated sugar

  • 1/8 teaspoon salt

  • 1/2 cups all-purpose flour

  • 1 teaspoon ground cinnamon

  • 2 tablespoons unsalted butter, melted

Directions

  • Make the Streusel – In a medium bowl, whisk together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring well until combined. Set aside while you make the cake.
  • Make the Cake – Position a rack in the center of the oven and heat the oven to 350°F. Grease bottom and sides of a 8-inch square metal cake pan with baking spray.
  • In a small bowl, whisk the sour cream and vanilla extract.
  • In a large bowl, cream the butter, yogurt, granulated sugar, and egg yolk with a wooden spoon until blended, about 20 seconds. Using a whisk, whisk in the whole egg and salt and continue to whisk until the batter is smooth and the sugar begins to dissolve, about 30 seconds. Whisk in the sour cream mixture.
  • Sift the cake flour, baking powder, and baking soda directly onto the batter. Whisk until the mixture is smooth and free of lumps.
  • Spread the batter evenly in the pan. Sprinkle the streusel over the batter. Bake until puffed and golden and a skewer inserted in the center of the cake comes out with only moist crumbs clinging to it, 28 to 30 minutes. Set the pan on a rack to cool for 15 minutes.
  • Run a knife between the cake and the sides of the pan. Invert the cake onto the rack and remove the parchment. Invert again onto a serving plate, so the streusel is on top. Let cool at least 10 minutes before serving. This cake is best served warm.

Notes

  • Don’t Overmix the Batter: Stir just until the ingredients are combined to keep the cake light and fluffy.
  • Customize the Topping: Add a pinch of nutmeg or chopped nuts like pecans or walnuts for extra crunch.
  • Bake Evenly: Make sure to spread the batter evenly in the pan so the cake bakes consistently.
  • Check Early: Oven temps can vary. Check at the 30-minute mark to avoid overbaking.
  • Let It Cool Slightly: The cake will be easier to slice and the crumbs will stay on top if it cools for at least 10 minutes.
whippedbaking
Mary Floerke

Hi, I'm Mary Floerke! A 28-year-old Chicago-based food lover with a major sweet tooth.

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