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Starbucks Classic Coffee Cake: You Are Missed

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Starbucks Classic Coffee CakeIt has been over a year since Starbucks made the bold decision to switch their selection of Classic Coffee Cake, my decadent sweet breakfast treat of many years, to their new offering: a significantly less delicious cake-like substance ala their new brand: La Boulange.

I find it moderately amusing that the tagline for La Boulange is “It’s time to start thinking of Starbucks for GREAT FOOD” has had the EXACT OPPOSITE effect on me. My ‘great food’ at Starbucks has now been relegated to their sugar cookies, of which I rarely partake, because really, they ain’t that great.

I’ve thought long and hard about why the people of Starbucks would have robbed me of this simple pleasure. Let me be clear: I want to refrain from outright name-calling, corporation bashing and general hostility, but that stuff is there. It’s all there. I’m just trying to be the bigger, better version of myself in this rant (is that a contradiction in terms? Perhaps.)… onwards…

Here is what I have been able to come up with that does not involve potentially displaced anger:

The Starbucks decision makers have food allergies/gluten intolerance/other food related issues that have prevented them from ever knowing the awesomeness of the original Classic Coffee Cake – they were therefore unable to make a sound decision when it came to rebranding and adopting their new, significantly less flavorful and texturally inferior product.

There, I said it. Now I can continue on with the grieving process and head toward the acceptance that my beloved is gone, and now it is up to me to manifest new ways of celebrating the spirit of this cake and all of the ways it influenced my life for the better.

That is where Jenny, and her site The Picky Palate come in. (Thanks for the introduction, Pinterest!) She was introduced by a friend “Beth R.” to this amazing recreation of the Original Starbucks Classic Coffee Cake. If I didn’t know better, I’d swear Beth R. is a straight-up magician.

I made this Coffee Cake a few months back for a family gathering and it was a hit with everyone from the grandparents to the kiddos, and especially with me: the grief-stricken coffee cake fanatic.

I remade this cake again today, and ended up make a few adjustments which I have shared below. It is my hope through sharing this recipe, others who have been similarly affected by the loss of their favorite pastry treat could begin the healing and baking process.

Coffee Cake

  1. I used two glass casserole dishes measuring approximately 9×9 and 8×10 instead of one large dish. I found that the cake batter cooked faster and more evenly this way. Also, the crumb mix was slightly more manageable (it was significantly thicker than the cake itself when I used only one dish).
  2. I upped the ante on the cinnamon and vanilla and used 2 tablespoons of each of these instead of 1.5 tablespoons.
  3. I adjusted the timing and cooked the batter alone for 20 minutes at 350, and then had to leave the batter plus crumb topping in for another 25 minutes to ensure it was cooked all the way through.

Here’s the Full Recipe, including my adjustments:

  • 1 box Yellow Cake Mix (any standard yellow cake mix will do – be sure to include all ingredients on back of box!)

Crumb Topping: 

  • 2 sticks Cold Salted Butter
  • 2 1/4 cups Flour
  • 2 tablespoons Cinnamon
  • 1 ¾ cups Brown Sugar
  • 2 tablespoons Vanilla

Lastly: 

  • Powdered Sugar (for dusting)

Preheat oven to 350

Prepare cake mix in large bowl according to directions on the box. Grease pans with butter or non-stick spray. Evenly pour batter into pans. Bake at 350 for 20 minutes (or until center is just barely set).

Prepare crumb topping while cakes bake. If you are lucky enough to have a stand-mixer, use it for this crumbly cake topping! Add all other ingredients (minus the powdered sugar) and mix until crumbles form (but not too long or you will have one big mound – which can be broken apart by hand if necessary).

Add the crumbles by hand to the tops of the cakes as soon as you pull them out of the oven. Do your best to distribute the crumbles evenly between both cakes. Put them back in oven and bake an additional 25 minutes. Use a toothpick or skewer (I keep forgetting to buy toothpicks at the grocery store!!) to check that the center is done/is batter-free!

After the cakes have cooled, dust with powdered sugar using a sieve.

This recipe makes so much cake, I like to cut it into squares and freeze a few for a ‘grab and go’ decadent treat on my way to work when I’m short on time.

Starbucks Original Coffee Cake CopyI am thrilled to share this Coffee Cake with you and hope that you will appreciate it as much as I have. Who needs stinkin’ Starbucks, anyway!?

 

The post Starbucks Classic Coffee Cake: You Are Missed appeared first on Nerdy and Hip.


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