November 11, 2010 / 2 comments »

Starbucks Berry Coffee Cake

I went recently to Starbucks and I had the most magnificently moist berry coffee cake. I thought to myself, I can make this. So I went home and I looked for it under the copycat recipe on the Internet. I made a few and well, they were good, but they didn’t taste like Starbucks. I scoured my plethora of cookbooks on my bookshelf. Eureka! I thought, as I gazed at Ina Gartens cinnamon coffee cake recipe. So I took a Barefoot Contessa recipe and I modified it. I think that it turned out to be just as good as the Starbucks recipe. Now, if I could only copycat the pumpkin spice latte, life would be oh so good right now.
Starbucks Berry Coffee Cake
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
3 tablespoons cold unsalted butter, cut into pieces

1/2 cup blueberries

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour and butter in a bowl and mix together with your fingers until it forms a crumble. Mix in the blueberries.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.
OK, so now it is time for you to enjoy. Lets pretend it is our day off. I don’t know why they call it a day off. Off from what?  My two days off usually consist of errands and housework. So, instead of doing the dishes, or laundry, lets you and I sit down with this yummy coffee cake. I will make us a frothy cup of pumpkin spice latte to enjoy with it, and we can chat. God truly does love me!
Appetizer, Breads/Rolls, Breakfast, Brunch, Dessert, Snacks, Sweets
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2 Responses to “Starbucks Berry Coffee Cake”

  1. #
    1
    June — November 11, 2010 at 5:45 pm

    You should open a coffe shop/coffee cake shop giving them some competition ;)

    Reply

  2. #
    2
    Anonymous — April 20, 2012 at 9:20 am

    You can copycat the pumpkin spice latte – I do! Just get the syrup, which is available online, heat your milk and away you go.

    Reply

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