Copycat Starbucks Classic Coffee Cake

"I have found THEE Starbucks Classic Coffee Cake CopyCat!! 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!!"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess photo by Muffin Goddess
Ready In:
1hr 20mins
Ingredients:
14
Yields:
1 9x13 baking dish
Serves:
8

ingredients

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directions

  • 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.
  • Serves 8.

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Reviews

  1. *VEGAN MOD* Wonderful with some modifications to make the recipe Vegan! First off, I did use a 9 x 9 pan, as several other reviewers did. I used Earth Balance sticks to replace the butter. For the batter, I substituted half of the all purpose flour for whole wheat flour. I used 'flax eggs' (one tbls flax mixed in 3 tbls water=one egg replacement) to replace the chicken eggs, and almond milk to replace the half-and-half. In my oven, I had to bake them 1 hr 15 min. I took them out and checked them with a toothpick every 5 minutes after the recommended 5o minute cooking time. They turned out awesome with no animal secretions needed!!!
     
  2. The batter was not enough to cover a 9x13, so I used an 8" square pan. The ratio of cake batter to topping was way off. There was as much topping as cake. I made this for breakfast on the morning after a sleep over with some 8 year old boys. Even the kids had to scrape off the topping. I won't be making this again. To the recycle bin with the recipe.
     
  3. 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.
     
  4. 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!
     
  5. Amazing recipe! We make it when family comes into town and it is gone in seconds!
     
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RECIPE SUBMITTED BY

I am a single mother of a terrific six-year old little girl who is a finicky eater. I love to cook, bake, etc. but I am always dieting, so I don't make my favorite foods unless its special occasions. I am known for my famous decadent pastries, baked goods, especially CHOCOLATE!!! Any recipe I can do unless I don't have the tools. I love to collect antiques even old cookie molds that I use for my baking as well as a vintage clothing collector. I am a martha stewart at home, love to create and be artistic. I have lately been creative with recipes trying to create healthy, diet dishes that are tastey and not going on the waist with much success that also don't mess with my blood sugar and getting rave reviews from people in the local gym I attend. My Favorite things to cook: Anything my late Mother used to make for us kids (well, almost..still don't like liver!). I wish I had her cookbook but it was lost in a move years ago. I love making all slovak dishes my mother used to make and do it just from my head from watching her over the years in the kitchen. I hope I pass this to my daughter as well. My Family cooking traditions: Growing up in a european home, the tradition is in the kitchen, if you want to learn how to cook is to sit and watch. This was told to me by my mother as she was told to by her grandmother the same for generations. That's how they become such great cooks that no one could match. My Cooking triumphs: Anytime I make bakery for special occasion, the satisfaction is the smiles on their faces. I have a reputation to keep up for my sweets!! For one function I attend, they always expect me to bring a rich, decadent chocolate dessert which every year is different from the last!!! Cooking BooBoos': no sugar chocolates..oops! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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