Copycat Starbucks Classic Coffee Cake
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 2 eggs
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 cup butter (softened)
- 1 1/2 teaspoons vanilla
- 1/2 cup butter (softened)
- 1/2 cup pecans (chopped)
- 1/3 cup half-and-half
- 1 cup light brown sugar (packed)
- 3/4 cup light brown sugar (packed)
- Carbohydrate 331.398092034068 g
- Cholesterol 998.918334122182 mg
- Fat 403.905721958206 g
- Fiber 16.7420170266099 g
- Protein 74.4009200583482 g
- Saturated Fat 230.997164348521 g
- Serving Size 1 1 9x13 baking dish, 8 serving(s) (1757g)
- Sodium 7368.12767441471 mg
- Sugar 314.656075007458 g
- Trans Fat 27.8881698539669 g
- Calories 5201 calories
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.
