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Starbucks Coffee Cake

posted by sparrow on Send in the Clones. Adapted from Starbucks Passport for Coffee - 1994 Sunset


List of Ingredients




Streusel
1 1/2cups (375 ml)graham cracker crumbs
3/4cup (175 ml)brown sugar
1 tsp (5 ml)cinnamon
1/2 cup (125 ml)melted butter

Cake
2 cups ( 500 ml ) all purpose flour
1 cup( 250 ml ) granulated sugar
1 1/2 teaspoons ( 7 ml ) baking powder
1 teaspoon ( 5 ml ) baking soda
dash of salt
1/2 cup ( 125 ml ) butter, at room temperature
2 large eggs
1 teaspoon ( 5 ml ) vanilla
1 cup ( 250 ) buttermilk



Recipe



Combine graham cracker crumbs, brown
sugar & cinnamon in a medium bowl
-mix in melted butter: Set aside. Cake
2 cups ( 500 ml ) all purpose flour
1 cup( 250 ml ) granulated sugar
1 1/2 teaspoons ( 7 ml ) baking powder
1 teaspoon ( 5 ml ) baking soda
dash of salt
1/2 cup ( 125 ml ) butter, at room temperature
2 large eggs
1 teaspoon ( 5 ml ) vanilla
1 cup ( 250 ) buttermilk

Preparation:
Cake: In large bowl combine dry ingredients ( flour, sugar, baking
soda, baking powder & salt.) Add butter, eggs, vanilla and
buttermilk. Beat until smooth.

Grease and flour 9 inch ( 23 cm ) springform pan.

Spread half of the batter in prepared pan and sprinkle with half the
streusal mixture. Spoon remaining batter over streusel, then top with
remaining streusal.

Bake at 350 degrees fahrenheit ( 180C ) for 50 minutes or until a
wooden toothpick comes out clean. Loosely cover with foil during last
20 minutes to prevent topping from becoming too brown. Place cake in
pan on wire rack; let cool for 20 minutes. Remove cake from pan.