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Copycat Starbucks Coffee Cake

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A delightful homemade version of the iconic Starbucks Coffee Cake, featuring a moist and buttery texture with a crunchy nut topping.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pecans or walnuts, chopped
  • 1/2 cup powdered sugar (for glaze, optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
  4. Fold in the sour cream until well combined.
  5. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  6. Combine the dry ingredients with the wet ingredients, stirring until just combined.
  7. Pour half of the batter into the prepared pan, smoothing it out.
  8. Sprinkle half of the chopped nuts on top of the batter.
  9. Add the remaining batter over the nuts, smoothing the top.
  10. Finish with the remaining nuts, and add optional streusel topping if desired.
  11. Bake for 30-35 minutes or until a toothpick comes out clean.
  12. Cool slightly before serving, and drizzle with a glaze made from powdered sugar and milk if desired.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Freeze slices for up to three months.

Nutrition

Find it online: https://tashirecipez.com/copycat-starbucks-coffee-cake/

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