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Starbucks Coffee Cake

14 years ago

Would this Coffee Cake freeze well? I mean just for a couple of weeks to make now for Thanksgiving weekend.

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Comments (8)

centralcacyclist
14 years ago
Are you purchasing it or making it yourself? Can you post the recipe?
margay
Original Author
14 years ago
I was going to make it myself using the recipe posted by Shaun that appears here on the cooking forum.
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Starbucks giving away used coffee grounds for free
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RECIPE: Starbuck's Lemon Pound Cake Recipe Anyone?
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I think this is it. Lemon Pound Cake Published: March 1, 2002 Makes one 9 by 5-inch cake, serving 8 You can use a blender instead of a food processor to mix the batter. To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid. INGREDIENTS 16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan 1 1/2 cups cake flour (6 ounces), plus 1 tablespoon for dusting pan 1 teaspoon baking powder 1/2 teaspoon table salt 1 1/4 cups granulated sugar (8 3/4 ounces) 2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons 4 large eggs 1 1/2 teaspoons vanilla extract Lemon Glaze (Optional) 1/2 cup granulated sugar (3 1/2 ounces) 1/4 cup lemon juice , from 1 or 2 medium lemons See Illustrations Below: Glazing Pound Cake 1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside. 2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids. 3. In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined. 4. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack. 5. If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. 6. After turning cake onto wire rack, poke the cake's top and sides with a toothpick and brush on Lemon Glaze (see illustrations below). Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)
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RECIPE: looking for: coffe cake with crumb topping
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Comments (6)
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 325Â° 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
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Recipe for Coffee Cake? I have to make it NOW
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Comments (17)
Recent personal favorite: ORANGE MARMALADE COFFEECAKE 1/4 cup butter 1/2 cup granulated sugar 1 large egg 1 Tblsp. orange zest 1 3/4 cup all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1/2 cup milk Topping: 3 Tblsp. melted butter 1 cup shredded coconut 3/4 cup orange marmalade 1 Tblsp. granulated sugar Preheat the oven to 350Â° F. Grease a ten-inch springform pan. Cream the butter and sugar together. Add the egg and the orange zest. Whisk the flour, baking powder and salt together in another bowl. Add about one-third of the flour mixture to the creamed mixture, then about one-half of the milk. Repeat with the flour, then milk, then flour to complete the mixing. Stir until just combined. Spread the batter in the prepared pan. With a pastry brush, spread melted butter on the top of the batter. For the topping, mix the coconut and marmalade together. Drop the topping onto the coffeecake in spoonfuls and smooth out. Sprinkle the Tblsp. of sugar over the topping. Bake 25 to 30 minutes or until done. Let it cool for five minutes. With a thin-bladed silicone spatula, loosen the ring from the cake and lift off. Recipe from The Prepared Pantry.
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centralcacyclist
14 years ago
I will have to look. I love that coffee cake.
User
14 years ago
Most coffee cakes freeze well. If you are going to dust it with powdered sugar I would do that after you have defrosted it, not before you freeze it.

Ann

* Posted by shaun (My Page) on
Fri, Sep 4, 09 at 17:21

Here's one I've made several times and it's always just delicious!

Starbucks Classic Coffee Cake
You may find slight variations of the cake at different Starbucks locations. Sometimes there is a ribbon of cinnamon running through the middle of the cake, and sometimes the cake is dusted with a bit of powdered sugar. You'll also find some versions with a few chopped pecans in the topping; and that's the version here.
Topping
1 cup all-purpose flour
1 cup light brown sugar, packed
1/2 cup butter, softened
1 teaspoon cinnamon
1/2 cup chopped pecans
Batter
1 cup butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1. Preheat oven to 325 degrees.
2. 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.
3. 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.
4. 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 milk and mix well.
5. Spoon the batter into a 9 x 13-inch baking pan that has been buttered and dusted with a light coating of flour.
6. Sprinkle the crumb topping over the batter. Be sure the topping completely covers the batter.
7. Bake cake for 50 minutes, or until the edges just begin to turn light brown. Cool and slice into 8 pieces.

Serves 8.
shaun
14 years ago
Thanks AnnT - I was just going to look for that! hahah!
margay
Original Author
14 years ago
Thanks for the advice. Its nice to make some things ahead and be able to pull them out of the freezer when needed. Also like to try something new once in a while.
momto4kids
14 years ago
Ann...thanks for posting. I was going to search for it, too. I found a similar crumbcake recipe in my trusty KA cookbook that I've been making. I thought I had typed it up and posted it before, but I couldn't locate it...so maybe I just dreamed that! I love this coffee cake. It's easy to make, stores well, and is yummy! I do remember with the KA version that the ratio of "crumb" topping to the batter seemed out of proportion, but once cooked, it was exactly how I wanted it. So...hmmmm...I'm "sconed" out for now...I think I'll make this for the weekend. Thanks!
cookingrvc
14 years ago
Oh Ann, that looks good. Going to try it this weekend. Dh is a big fan of coffee cake.

Thanks,
Sue

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