Starbucks Classic Coffee Cake

By Addie

"I have found THEE Starbucks Classic Coffee Cake CopyCat recipes! You may find slight variations of the cake at different Starbucks locations. Sometimes there is a ribbon of cinnamon running through the middle of the cake, and sometimes the cake is dusted with a bit of powdered sugar. You'll also find some versions with a few chopped pecans in the topping; and that's the version here. Double up on the topping for the ultimate topping to match starbuck's cake..and can use smaller pan if needed. Footnotes To add ribbon of cinnamon to cake, double recipe of topping and reserve half (minus nuts if you like), pour half of batter, use half of doubled recipe, make sure to cover entire cake, pour the rest of the batter and top the cake with the reserve. This batter is very thick!! Option: Dust cake with powdered sugar after cooled to give more a Starbucks feel!"

Ingredients

• TOPPING:
• 1 cup all-purpose flour
• 1 cup light brown sugar ( packed)
• 1/2 cup butter ( softened)
• 1 teaspoon cinnamon
• 1/2 cup pecans ( chopped)
• .................................
• BATTER:
• 1 cup butter ( softened)
• 3/4 cup light brown sugar ( packed)
• 1/2 cup granulated sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup half-and-half

Details

Servings 12
Adapted from topsecretrecipes.com

Preparation

Step 1

Preheat oven to 325 degrees.

Make topping by combining 1 cup flour with brown sugar, a stick of softened butter and 1 teaspoon cinnamon in a medium bowl. Mixture should have the consistency of moist sand. Add 1/2 cup chopped pecans.

In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy. Add eggs and vanilla and mix well.

In a separate bowl combine flour, baking powder and salt. Add this dry mixture to the moist ingredients a little bit at a time. Add half n half and mix well.

Spoon the batter into a 9 x 13-inch baking pan that has been buttered and dusted with a light coating of flour.

Sprinkle the crumb topping over the batter. Be sure the topping completely covers the batter.

Bake cake for 50 minutes, or until the edges just begin to turn light brown. Cool and slice into 8 pieces.
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REVIEWS:

I substituted dextrose for the white sugar (use 1 1/4 times as much) and heavy cream in place of half and half. It was moist and just sweet enough. I made it in two square pans, and put the topping on top only, but poked at it with a knife to blend some of into the cake. Can't stop eating it!

Ok. The flavor is good, but it is definitely not the same as the Starbuck's recipe. The classic coffee cakes you get at Starbuck's are thicker. The cake in this recipe is not. It's almost all topping. If you made it in a square pan, you may be able to come close to the thickness of the original, but you have to take cooking time into consideration then too. Also, Starbuck's does not have chopped pecans on their coffee cake either. I do like chopped pecans on my cake, but the original Starbuck's cake does not have it. I will probably keep looking for another recipe if I can't get this one to cook appropriately in a square pan for a thicker base.

This recipe was created by Todd Wilbur for his book entitled "The Best Of Top Secret Recipes" (Penguin/Putnam 2003)