Saturday, September 28, 2013

Starbucks Coffee Cake

I hadn't planned to include this coffee cake in the series I'm featuring this week. I changed my mind because it proved to be very popular at several of the meetings I've attended this month. The cake is very easy to make, so I decided to share it with those of you who have not yet tried the homemade version of this famous crumb cake. I am going to request culinary clemency from those of you who do not like recipe clones or overly sweet cakes. Make no bones about it, this is one sweet cake and it may be off putting to those who prefer European-style pastries. I've made no changes to the recipe which I found at Famous Restaurant Recipes because that seems to defeat the purpose of a recipe clone. Here is their version of Starbuck's Coffee Cake.

Starbuck's Coffee Cake...from the kitchen of One Perfect Bite courtesy of Famous Restaurant Recipes



1 cup all-purpose flour

1 cup light brown sugar, packed

1/2 cup butter, softened

1 teaspoon cinnamon

1/2 cup chopped pecans


1 cup butter, softened

3/4 cup light brown sugar, packed

1/2 cup granulated sugar

2 eggs + 1 egg yolk

1-1/2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup milk


1) Preheat oven to 325 degrees. Butter and flour a 9 x 13-inch pan. Set aside.

2) 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 consistency of moist sand. Add 1/2 cup chopped pecans.

3) 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 whole eggs, egg yolk and vanilla and mix well.

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

5) Spoon batter into prepared baking pan.

6) Sprinkle crumb topping over batter. Be sure topping completely covers batter.

7) Bake cake for 50 minutes, or until edges just begin to turn light brown. Cool. Yield: 12 servings.

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You might also enjoy these recipes:

Cinnamon-Streusel Coffee Cake - Culinary in the Country

Blueberry and White Chocolate Coffee Cake - Baking Bites

Blueberry Lemon Coffee Cake - Kitchen Runway

New York Style Crumb Cake - Gourmeted

Cocoa and Cinnamon Swirl Coffee Cake - Sweetest Kitchen

Sour Cream Cherry Coffee Cake - Baking and Boys

Blueberry Almond Coffee Cake - Burn Me Not

Cranberry Kuchen - Amanda's Cookin'

Sour Cream Coffee Cake - The Apron Archives

Cranberry Orange Coffee Cake - Noble Pig

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