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!
I wanted a thicker cake, so I used an 8" square baking dish instead. I only altered the recipe by not including the pecans because of a nut allergy. I poured half the batter into the pan, then poured half the topping over the batter. Next, I layered the remaining batter on top. This created a cinnamon swirl, like the Starbucks coffee cake. I used the remaining topping as directed. I baked the cake for 1 hour and 5 minutes. Check with a toothpick to make sure the cake is done.
Very similar in flavor to the coffee cake that I can get at my local Starbucks. Not as thick as S'bucks when baked in a 13"x9" pan, but I think I prefer the higher ratio of topping to cake here anyhow. I left out the pecans (my pecans were destined for another recipe), but I really didn't miss them. I thought about doubling the crumb mixture and putting some in the middle, but ultimately I didn't because I thought that the cake part would be too thin that way. I baked it for the minimum suggested bake time, but I think I could've afforded to shave a couple minutes off of that -- the cake edges seemed like they were just slightly overbaked with the recommended time. All in all, a keeper. Thanks for posting! Made for PAC Spring 2014
This was a great recipe! So delicious. Although I agree not exactly like Starbucks, I appreciated the thinner cake with extra topping. All who tried this gave me compliments and really enjoyed it. Thanks to the poster of this recipe!
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)