The Best Recipe Book

Starbucks Classic Coffee Cake

 Ingredients 

1 cup all-purpose flour

1 cup packed light brown sugar

1 1/4 teaspoons ground cinnamon

1/2 cup butter (1 stick), softened

Optional (for topping)

1/2 cup chopped pecans

Cinnamon Sugar

1/3 cup light brown sugar

3/4 teaspoon ground cinnamon

3/4 cup butter, softened

1/3 cup packed light brown sugar

1/2 cup granulated sugar

2 eggs

1 tablespoon vegetable oil

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup buttermilk

1/3 cup whole milk

Directions

1. Preheat the oven to 325 degrees F.

2. Make topping by combining the flour with the brown sugar and cinnamon in a medium bowl. Mix in the softened butter and use your hands to combine until the mixture is crumbly and has the consistency of moist sand.

3. Make the cinnamon sugar that will go in the middle of the cake by combining the light brown sugar with the cinnamon in a small bowl.

4. In a large bowl, cream together the butter, 1/3 cup packed light brown sugar, and the granulated sugar with an electric mixer for 1 minute. Add the eggs, oil, and vanilla and mix until fluffy.

5. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Combine this dry mixture with the bowl of moist ingredients. Add the buttermilk and milk and mix well.

6. Spoon half of the batter into a 9 x 13-inch baking pan that has been buttered and dusted with a light coating of flour. Sprinkle the cinnamon sugar over the batter and pat it down into the batter. Spread the rest of the batter over the crumb topping. You may have to moisten your hands with warm water or coat them with a little oil to move the batter around so that it spreads out to the edges of the pan.

7. Sprinkle the topping over the batter, making sure that the topping evenly covers all of the batter.

8. Bake the cake for 50 to 55 minutes, or until the edges just begin to turn light brown. Cool and slice into 12 pieces.

Serves 12.