Starbucks Classic Coffee Cake Recipes

CLASSIC COFFEE CAKE

Steps:

• Preheat the oven and prep the pan: Preheat the oven to 350°F and butter or spray a 9 x 13-inch pan.
• Store the cake: You can make this cake a day or two in advance. Remove the cake from the pan and cover with plastic wrap. Keep it on the counter at room temperature. To freeze the cake, wrap it in plastic, followed by foil.

CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 325°F.
• In a large bowl, mix together room temperature butter and sugar. It should be light and fluffy; do not over whip.
• Stop and scrape down the sides and bottom of bowl.
• Now add in 1 egg at a time, mixing in between each addition. Stop and scrape down the sides and bottom of bowl.
• Combine the vanilla extract and Greek yogurt.
• In a separate bowl, combine the flour, baking powder, baking soda and salt.
• Add ⅓ of the flour mixture to the egg mixture, followed by ⅓ of the yogurt mixture. Repeat 2 more times until all the ingredients are incorporated.
• Combine all cinnamon streusel ingredients with a fork until they reach a crumbly consistency, do not over mix into paste.
• Fill ⅓ of a greased muffin tin or mini loaf pan with batter, sprinkle thin layer of cinnamon streusel mixture on top of batter, then repeat process one more time so that muffin tin or loaf pan is ⅔ filled with streusel on top.
• Bake for 12-15 minutes, let cool, then serve and enjoy alongside a freshly brewed cup of Starbucks® Breakfast Blend coffee.

STARBUCKS COFFEE CAKE RECIPE

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Grease a mini loaf pan with butter or baking spray, or line it with parchment paper.
• Beat together 2 tablespoons of softened butter and granulated sugar at medium speed, scraping the sides of the bowl, until pale yellow and fluffy - about 2 to 3 minutes.
• Add the eggs, one at a time, beating after every addition and scraping the sides of the bowl. In a separate bowl, whisk together vanilla extract and Greek yogurt.
• In another separate bowl, sift together cake flour, baking powder, baking soda, and 1/2 teaspoon of salt.
• Add 1/3 of the flour mixture into the egg mixture, followed by 1/3 of the yogurt mixture, gently mixing after every addition. Repeat until all ingredients are combined, careful not to overmix.
• For the cinnamon streusel, stir together light brown sugar, all-purpose flour, cinnamon, 1/4 teaspoon of salt, and butter cubes with a fork until crumbly with small to medium lumps.
• Pour 1/3 of the batter into the greased loaf pan and spread it evenly towards the sides, and sprinkle a thin layer of cinnamon streusel on top. Repeat with the remaining batter and cinnamon streusel.
• Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs. Let the cake cool for 10 minutes before slicing. Enjoy with a hot cup of coffee.

COPYCAT STARBUCKS CLASSIC COFFEE CAKE

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.