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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (120g) Recipe makes 12 servings |
||
| Calories 520 | ||
| Calories from Fat 249 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.7g | 42% | |
| Saturated Fat 15.3g | 76% | |
| Monounsaturated Fat 8.2g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 97mg | 32% | |
| Sodium 270mg | 11% | |
| Potassium 193mg | 5% | |
| Total Carbohydrate 64.7g | 21% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 39.6g | ||
| Protein 5.2g | 10% | |
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Ingredients
Topping
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1/2 cup butter, softened
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
Cake
- 1 cup butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
Directions
1
Preheat oven to 325°.2
Make topping by combining 1 cup flour with brown sugar, 1/2 cup softened butter and 1 teaspoon cinnamon in a bowl.3
Mixture should have the consistency of moist sand.4
Add 1/2 cup chopped pecans.5
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.6
Add eggs and vanilla and mix well.7
In a separate bowl combine flour, baking powder and salt.8
Add this dry mixture to the moist ingredients a little at a time.9
Add milk and mix well.10
Pour the batter into a 9 x 13 baking pan that has been buttered and dusted with a light coating of flour.11
Sprinkle the crumb topping over the batter.12
Be sure the topping completely covers the batter.13
Bake 50 minutes or until the edges just begin to brown. Cool.
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- Course > Breads > Coffee Cakes
- Course > Breakfast
- Course > Desserts > Cakes
- Course > Lunch/Snacks
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Novelty > Copycat
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Ms Kimmie
On Apr 7, 2009
I made this coffee cake in a 9x13 pan and it was not very fluffy, it should be made in a smaller pan. Otherwise it was a very tasty cake
From: TinkerToy
On Feb 16, 2009
I halved the recipe and cooked for 35 minutes and it was underdone in the middle and didn't puff up very much. Next time I'll really whip the butter and sugars and beat the egg until fluffy before I add it. Also, I will cook it a bit longer. All in all, though a delicious cake! Needless to say, it didn't make it all the way through the night.
From: Deb Misseri
On Dec 11, 2002
I made this wonderful cake tonight and it was a great hit!!! It does taste like star bucks Coffee Cake. DON"T MELT BUTTER make just as the recipe says. Just checking at about 40. Min.
From: J e l i s a
On Nov 26, 2002
I have never had this or any other cake/pastry at Starbucks, so I can't really compare it, but it was a simple recipe for coffee cake. I would probably suggest starting w/less butter for the topping and gradually add more as needed for the correct consistency...mine came out a little too "wet" because I put it al in at once, then again, I also melted the butter, maybe that's what the problem was? The cake wasn't very thick either, maybe use a smaller pan next time so it's not so flat. But the taste was great, and I love the topping, kinda crunchy, I only had chopped walnuts.
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