My recipe researchers (readers of my newsletters and blogs who volunteer to help submit recipes) have come up ACES with all sorts of gorgeous Starbucks creations. This one is for the classic coffee cake - urm, it sort of makes sense to have a slice of coffee cake with your coffee, doesn't it? :) Call me a traditionlist, but it sounds like bliss to me.
Anyway, thanks to Sue B. for this & many other fabulous Starbucks recipes!! (I'm going to work on a huge page of Starbucks copycat recipes. Will let you all know as soon as it's done.)
INGREDIENTS: 1 cup butter softened, 3/4 cup light brown sugar packed, 1/2 cup granulated sugar, 2 eggs, 1 1/2 tsp's. vanilla, 2 cups all-purpose flour, 1 tsp. baking powder, 1/4 tsp. salt, 1/3 cup milk.
TOPPING: 1 cup all-purpose flour, 1 cup light brown sugar packed, 1 cup butter softened, 1 tsp. cinnamon, 1/2 cup chopped pecans (optional).
DIRECTIONS: Preheat oven to 325°F. Make TOPPING by combining 1 cup flour with brown sugar, a stick of softened butter and 1 tsp. 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 a electric mixer, mix 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 it at a time. Add milk and mix well. Spoon the batter into a 9x13-inch 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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