Recipe by yooper
A delicious coffee cake from the famed espresso chain. You'll earn brownie points with your co-workers if you bring this in to work with you!
Top Review by J e l i s a
I have never had this or any other cake/pastry at Starbucks, so I can't really compare it, but it was a simple recipe for coffee cake. I would probably suggest starting w/less butter for the topping and gradually add more as needed for the correct consistency...mine came out a little too "wet" because I put it al in at once, then again, I also melted the butter, maybe that's what the problem was? The cake wasn't very thick either, maybe use a smaller pan next time so it's not so flat. But the taste was great, and I love the topping, kinda crunchy, I only had chopped walnuts.
- 236.59 ml all-purpose flour
- 236.59 ml packed light brown sugar
- 118.29 ml butter, softened
- 4.92 ml cinnamon
- 118.29 ml chopped pecans
- 236.59 ml butter, softened
- 177.44 ml light brown sugar, packed
- 118.29 ml granulated sugar
- 2 large eggs
- 7.39 ml vanilla
- 473.18 ml all-purpose flour
- 4.92 ml baking powder
- 1.23 ml salt
- 78.07 ml milk
Directions See How It's Made
- Preheat oven to 325°.
- Make topping by combining 1 cup flour with brown sugar, 1/2 cup softened butter and 1 teaspoon cinnamon in a 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 at a time.
- Add milk and mix well.
- Pour the batter into a 9 x 13 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 50 minutes or until the edges just begin to brown. Cool.