I've made this one several times, each time it's a hit! You ever had Starbucks Classic Coffee Cake? This is that recipe! Yes it is! -Topping- 1 c flour (all purpose) 1 c light brown sugar packed 1/2 c butter softened 1tsp cinnamon 1/2 c chopped pecans -cake- 1 cup butter softened 3/4 c light brown sugar packed 1/2 c sugar 2 eggs 1 1/2 tsp vanilla 2 cups all purpose flour 1 tsp baking powder 1/4 tsp salt 1/3 c milk preheat oven 325° Make topping by combining flour w/brown sugar, stick of butter and cinnamon in medium bowl. Mixture should have consistency of moist sand. Add pecans. In large bowl, cream butter, brown sugar, sugar w/mixer til smooth and fluffy. Add eggs, vanilla and mix well. In a Separate bowl combine flour, baking powder, salt. Add dry mixture to moist ingredients, a little at a time. Add milk and mix well. Spoon batter into 9 x 13 pan, buttered and dusted with light coating of flour. Sprinkle crumb topping over batter, be sure topping completely covers batter. Bake cake for 50 mins or until edges begin to turn light brown. Cool and slice. Serves 8

I just made a recipe from the November 2011 issue of Bon Appetit magazine called "Brown Butter Ginger and Sour Cream Coffee Cake" I made it because it looked just like the Starbucks coffee cake(light brown) which is really the same coffee cake you can get all over Portland in most coffee shops. I suspect a local bakery is making it? Anyway, if you skip the ginger and the almonds...it's the cake! Obviously the "browned butter" is the key to the color and wonderful unique flavor.

This is one my family likes. Believe it came out of a BHG magazine. Best Coffee Cake Prep: 35 minutes Bake: 65 minutes Cool: 2 hours 1 recipe Pecan Streusel (see recipe below) 4 eggs 6 tablespoons butter, softened 1-1/2 cups chopped pecans 2-1/4 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup butter, softened 1 8-ounce package cream cheese, softened 1-1/2 cups sugar 2 teaspoons vanilla Directions 1. Prepare Pecan Streusel. Preheat oven to 325 degree F. Let eggs stand at room temperature for 30 minutes. Generously butter the inside of a 10-inch tube pan or 10-inch fluted tube pan using as much of the 6 tablespoons butter as possible. Coat the inside of the pan with the pecans, pressing the nuts into the butter as necessary; set aside. 2. In a medium bowl combine the flour, baking powder, and salt; set aside. 3. In a large mixing bowl beat the 3/4 cup butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the sugar and vanilla and beat 4 to 5 minutes until light and fluffy. 4. Add eggs, one at a time, beating for 10 to 20 seconds after each addition and scraping bowl down well. Beat in flour mixture, one-third at a time, until just combined. 5. Spoon one-third to one-half of the batter into the prepared pan, spreading evenly. Sprinkle with half of the Pecan Streusel, spreading evenly. Spoon the remaining batter over the Pecan Streusel, spreading evenly. Sprinkle evenly with remaining Streusel. 6. Bake in preheated oven for 65 to 70 minutes or until cake pulls away from sides of pan and top springs back when lightly touched and/or a wooden toothpick inserted near the center comes out clean. 7. Cool in pan on a wire rack for 15 to 20 minutes. Remove from pan. Turn upright and cool completely on rack. Makes 12 servings. Pecan Streusel: In a small bowl combine 1/2 cup chopped pecans, 1/4 cup sugar, 1 tablespoon unsweetened cocoa powder, and 1-1/2 teaspoons ground cinnamon.

I made a very similar recipe for Sunday breakfast, but I used walnuts. For the topping, instead of flour, I used 1/3 cup granola, and my topping did not have butter, but now I think it should. While I used the same amount of flour and other ingredients, I baked mine in a 9x9 pan, and I put half the batter in the bottom, sprinkled it with half of the topping, topped that with the rest of the batter with the rest of the topping on top of that. Next time I will add butter to the topping, although I don't think it would be necessary in the filling. I got my recipe from Cooking with Gourmet Grains, published by the Orowheat Bakery back in the 1970s. The grains in this case were in the granola. I'm not sure the granola was necessary, but it didn't hurt. Mine too 50 minutes to bake.Thanks for the reminder of this recipe!