Thursday, November 20, 2008

Starbucks Streusel-Crumb Coffee Cake

I found this recipe while I was browsing through cookbooks at the library. This is by far my favorite 'coffee cake' recipe! It really is like Starbucks, especially if it is baked in a 8 inch square pan.

Oops! This is what happens if you don't butter and dust with flour!

Streusel-Crumb Coffee Cake

For the Streusel:

1-1/2 cups graham cracker crumbs
3/4 cup finely chopped walnuts
3/4 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup unsalted butter, melted

For the Cake:
2 cups cake flour
1 cup granulated sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temp
2 eggs
1-1/2 teaspoons vanilla extract
1 cup milk

Preheat oven to 350 degrees. Butter and flour a10-inch tube pan, a 9-inch springform pan or an8-inch square pan.

To make the streusel, in a medium bowl, combinethe graham cracker crumbs, walnuts, brown sugar,cinnamon, cardamom, and melted butter. Blend welland set aside.

To make the cake, sift the flour, sugar, bakingpowder, and salt into a large bowl. Add the butter, eggs, vanilla, and milk. Beat vigorouslyuntil smooth and quite thick, about 1 minute.Spread half of the batter into prepared pan andsprinkle with half the streusel mixture. Spoonremaining batter over the streusel and top withremaining streusel.

Bake until cake tests done, about 50 minutes. Cool about 20 minutes, then remove cake from pan.
Serves 10-12

This is from the Starbucks Cookbook! I added the cream cheese frosting because Michael requested it (we made this for his Thanksgiving Feast at school).