Starbucks Coffee Cake Food

COPYCAT STARBUCKS CLASSIC COFFEE CAKE

Steps:

• 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.

EASY STARBUCKS COFFEE CAKE

Steps:

• Prepare cake mixe in large bowl according to directions on box. (cake mix, water, oil, and eggs).
• Spray 9X13 pan with non-stick spray.
• Pour batter into pan.
• Bake at 350 degrees for 15-20 minutes or until center is just barely set.
• While cake is baking, prepare crumb topping.
• In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.
• Immediately after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top.
• Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw).
• Let cool fully then dust with powdered sugar, using a sieve.
• Cut into squares and serve.

STARBUCKS COFFEE CAKE RECIPE

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Grease a mini loaf pan with butter or baking spray, or line it with parchment paper.
• Beat together 2 tablespoons of softened butter and granulated sugar at medium speed, scraping the sides of the bowl, until pale yellow and fluffy - about 2 to 3 minutes.
• Add the eggs, one at a time, beating after every addition and scraping the sides of the bowl. In a separate bowl, whisk together vanilla extract and Greek yogurt.
• In another separate bowl, sift together cake flour, baking powder, baking soda, and 1/2 teaspoon of salt.
• Add 1/3 of the flour mixture into the egg mixture, followed by 1/3 of the yogurt mixture, gently mixing after every addition. Repeat until all ingredients are combined, careful not to overmix.
• For the cinnamon streusel, stir together light brown sugar, all-purpose flour, cinnamon, 1/4 teaspoon of salt, and butter cubes with a fork until crumbly with small to medium lumps.
• Pour 1/3 of the batter into the greased loaf pan and spread it evenly towards the sides, and sprinkle a thin layer of cinnamon streusel on top. Repeat with the remaining batter and cinnamon streusel.
• Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs. Let the cake cool for 10 minutes before slicing. Enjoy with a hot cup of coffee.

ULTRA MOIST STARBUCKS CHOCOLATE CAKE (OR CUPCAKES)

Steps:

• Preheat oven to 350°.
• In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.
• Stir in sugar, cocoa powder, salt, baking soda and baking powder.
• Alternate stirring in flour and milk.
• Don't worry if batter seems runny to you, this is normal and makes the cake so moist!
• Pour batter into two greased 9-inch round cake pans.
• Or if you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.
• Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).
• After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, recipe #139518).
• TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.
• Frosting Instructions: It is really easy to create the two-tone icing as shown in the photo above. Make your favorite buttercream icing recipe and divide it into 4 equal batches. Then add a dab of food coloring to each batch (I like Wilton's Icing Colors gels, purchased my local Michael's Craft Store). I used 4 different Wilton colors -- yellow, pink, sky blue and leaf green. Use a long metal spatula to fill a pastry bag with 2 colors. Put one color down each side of the bag. When you twist the top of the bag closed, the colors will form "striped" icing. Use the Wilton 2D Drop Flower tip to decorate the cupcakes, starting on the outer edge of the cupcake and working your way to the center in a circular motion. Each cupcake will be unique and beautiful!