Reduced-Fat Cinnamon Swirl Coffee Cake—This cinnamon swirl coffee cake with a crumb topping is just like the one they serve at Starbucks but even better!

If you didn’t know by now, my family loves coffee cake. This recipe for Starbucks Reduced-Fat Cinnamon Swirl Coffee Cake is like a coffee cake you get in a bakery, a little more dense but soft and moist with a delicious cinnamon swirl.

Cinnamon Swirl Coffee Cake slice on a napkin with a fork

Being a frequent Starbucks customer, I naturally signed up for their rewards program. If you haven’t checked it out, it is totally worth it. My favorite perks are free drinks, coupons, and a free drink on your birthday.

Besides my free birthday drink, I also love it when they send emails about their bonus days, meaning you buy a particular item and get a certain amount of bonus stars! Huge perk! One of these bonus emails inspired me to make this Copycat Starbucks Reduced-Fat Cinnamon Swirl Coffee Cake recipe. I bought a piece for my son Madden, who devoured it within minutes. He loved it so much that he wanted to return for another piece the following day. So, I made my own instead of taking all five kids to Starbucks.

Reduced-Fat Cinnamon Swirl Coffee Cake cinnamon coffee cake with crumb topping on side

After Madden took his first bite of my homemade Copycat Starbucks Reduced-Fat Cinnamon Swirl Coffee Cake, he exclaimed, “Mom, this is even better than Starbucks!” I will say I agree! It wasn’t as crumbly as the Starbucks version.

This coffee cake is unique. It is a reduced-fat version that is a little more dense and moist than other coffee cakes I have had. It is not overly dry but makes a great pasty with your morning cup of milk or coffee.

How do you store coffee cake?

  • Store in an airtight container at room temperature or in the refrigerator. If stored properly, the cake will last 1-2 weeks.
Reduced-Fat Cinnamon Swirl Coffee Cake cinnamon coffee cake slice on paper
Reduced-Fat Cinnamon Swirl Coffee Cake cinnamon coffee cake close up with mug

Pin To Your Favorite Pinterest Board!

Starbucks Reduced-Fat Cinnamon Swirl Coffee Cake

Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Servings: 12
Calories: 528 kcal
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!


Streusel Topping

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


  • 1 cup light brown sugar
  • 1 ½ tablespoon ground cinnamon
  • 1 teaspoon unsweetened cocoa powder This is just for color, you can leave it out and it won't affect the taste at all.

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


  • 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 combined add melted butter, stirring until well combined. Set aside.
  • Prepare the filling by stirring together all of the ingredients in a small bowl, set aside.
  • 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 a small bowl whisk together the fat-free sour cream and skim milk until well combined.
  • Slowly alternate adding small amounts of the flour and milk mixture into the butter mixture until well 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!
Calories: 528kcalCarbohydrates: 101gProtein: 7gFat: 11gSaturated Fat: 6gCholesterol: 67mgSodium: 332mgPotassium: 249mgFiber: 2gSugar: 62gVitamin A: 440IUVitamin C: 0.1mgCalcium: 134mgIron: 2.7mg
Tried this recipe?Let us know what you think!

This post was recently updated since it’s original post date in June of 2015.

Copycat Starbucks Reduced-FatCinnamon Swirl Coffee Cake

Similar Posts


  1. Oh my goodness, lady! This looks incredible! I’m a sucker for Starbucks coffee cake, and you’d better believe I’ll be trying this at home now because, while I thoroughly enjoy my coffeehouse trips and using my rewards card, there’s something comforting about making something equally delicious at home. Nice work!

  2. I always thought the rewards were the same too…until my hubby was boasting about how many stars he got for whatever the deal of the day was. I was shocked because he was getting double what I was offered. Now it’s a game to see who has the better one. Sadly we spend way too much time on Starbucks drinks and treats! I love this fun and healthier version of one of my favorites! I do seriously wish we lived closer so I could come steal a piece!

  3. Do you know the nutritional breakdown? I’m especially concerned about carbs. Would it be the same as Starbuck’s?

  4. Omg have to say this recipe beats Starbucks by a long mile!!! I can’t explain how excited I was to make this coffee cake and when I tasted to results I was astounded by the flavor and moisteness of the cake! I give you 10 stars and thank you for sharing this recipe with the world!!!!


    1. I peel and remove the apple seeds. Then cut the apples into chunks. In a sauce pan – add the apples and coat with cinnamon and sugar to your taste, I don’t measure. Add some lemon juice (tablespoon or so) and some water (1/2 – 1 cup) and bring to a boil until apples are soft and tender. Remove from heat – we eat it like this but you could blend it as well.

  6. Hi, I was also wondering about the nutritional breakdown of this recipe. Have you calculated the values?

  7. I just made this and I have to say…It. Is. Amazing. I’m lactose intolerant so I made a few substitutions — I replaced sour cream with plain Greek yogurt, milk with unsweetened original almond milk and butter with Earth Balance and it truly does still taste just like Starbucks’ (but better)! Thank you for this fabulous recipe! 🙂

  8. I realize THS was posted in 2015, but since I just found your site, this cake looks So moist and yummy, I am on my way to get my slice. Thanks for posting.

  9. Love that I don’t have to go out for this anymore! I’m going to surprise my boys and make this for them Saturday morning.

  10. Step 8 says to mix in flour “mixture” into the butter mixture alternating with the sour cream mixture. Was the flour supposed to be mixed with something prior to adding it to the butter mixture, or is it just flour by itself? Thanks!!!

    1. Hi Jackie! Sorry for the confusion. It has been updated to be more clear! The flour is not mixed with anything before being added to the butter mixture. Hope this clears things up! Enjoy!

    1. Hi Samantha! To fit an 8×8 pan I would recommend halving the recipe. To help calculate, hover over the total servings in the recipe card and use the sliding bar to adjust to 6 servings. I hope this helps, enjoy!

  11. 4 stars
    We recently had Starbuck’s coffee cake and were amazed at how good it was. I found this recipe and made it in two smaller cake pans to take some to work and keep some at home. It’s delicious. Here are my thoughts…

    It has a lot of sugar in it and on top of it, so I reduced the sugar in the batter by half a cup and it was still very sweet. I also used nonfat yogurt since I didn’t have sour cream. Worked out well. I think that the mixing stage is critical, since it is easy to over-mix and make the batter tough. I wonder if the milk and flour mixture could be mixed first and then added to the eggs and sugar mixture to minimize the mixing stage that involves baking powder. I wonder if anyone has thoughts on this. I realize the recipe post is now five years old, but I am so glad I found it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating