Recipe: Starbucks Classic Coffee Cake

STARBUCKS CLASSIC CINNAMON COFFEE CAKE

FOR THE CRUMB TOPPING:
3 cups all-purpose flour, divided use
1 3/4 cup light brown sugar, packed, divided use
1 1/2 cup butter, softened, divided use
1 teaspoon cinnamon
1/2 cup chopped pecans
FOR THE CAKE:
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk

Preheat oven to 325 degrees. Butter and flour 9x13 inch pan.

TO MAKE THE CRUMB TOPPING:
Combine 1 cup flour with 1 cup brown sugar, a 1/2 softened butter and 1 teaspoon cinnamon in a medium bowl. Mixture should have the consistency of moist sand. Add 1/2 cup chopped pecans. Set aside.

TO MAKE THE CAKE:
In a large bowl, cream together the remaining 1 cup butter, remaining 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 the remaining 2 cups flour, baking powder and salt. Add this dry mixture to the moist ingredients a little bit at a time. Add milk and mix well. Spoon the batter into prepared 13x9-inch baking pan.

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.

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