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Ingredients
| all-purpose flour (unsifted): 1 cup |
| light brown sugar (packed): 1 cup (packed) |
| salted butter: 1/2 cup (softened) |
| ground cinnamon: 1 tsp |
| pecans: 1/2 cup (chopped) |
| salted butter: 1 cup (softened) |
| light brown sugar (packed): 3/4 cup (packed) |
| granulated sugar: 1/2 cup |
| eggs: 2 |
| vanilla extract: 1 1/2 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| half and half cream: 1/3 cup |
Copycat Starbucks Classic Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
50 min -
Servings
1 serving(s)
Tags
- 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.