Copycat Starbucks Classic Coffee Cake Recipes

COPYCAT STARBUCKS CLASSIC COFFEE CAKE

Copycat Starbucks Classic Coffee Cake image

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!!

Provided by Wicked Creations

Categories Breads

Time 1h20m

Yield 1 9x13 baking dish, 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 cup light brown sugar (packed)
1/2 cup butter (softened)
1 teaspoon cinnamon
1/2 cup pecans (chopped)
1 cup butter (softened)
3/4 cup light brown sugar (packed)
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup half-and-half

Steps:

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.

Nutrition Facts : Calories 788.5, Fat 42.2, SaturatedFat 23.5, Cholesterol 141.7, Sodium 458.5, Carbohydrate 97.5, Fiber 2.1, Sugar 59.8, Protein 7.8

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