Starbucks Coffee Cake Copycat Recipe

READY IN: 1hr 20mins

SERVES: 8

YIELD: 1 9x13 baking dish

UNITS: US

INGREDIENTS

Nutrition

• TOPPING

• 1

  cup all-purpose flour
• 1

  cup light brown sugar (packed)
• 1⁄2

  cup butter (softened)
• 1

  teaspoon cinnamon
• 1⁄2

  cup pecans (chopped)

• BATTER

• 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

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.