Portland Coffee Cake

I have a confession.  I am an addict.  I am totally, and utterly, addicted to Starbuck's Portland coffee cake.  I love it so much, I would eat it every morning if I could.  I even dream about it.  Recently a co-worker made a copycat recipe that turned out ah-mazing, so amazing that I decided I needed to do a little recon to find the recipe for myself.   I found a Starbucks Portland Coffee cake recipe here and decided to give it a go. 

Cake batter

Batter with topping, pre-baked

Just like Starbucks :)

Topping

1 c flour

1 c light brown sugar packed

1/2 c butter softened

1tsp cinnamon

Cake
1 cup butter softened

3/4 c light brown sugar packed

1/2 c sugar

2 eggs

1 1/2 tsp vanilla

2 cups all purpose flour

1 tsp baking powder

1/4 tsp salt

1/3 c milk

preheat oven 325°

Make topping by combining flour w/brown sugar, stick of butter and cinnamon in medium bowl. Mixture should have consistency of moist sand.

In large bowl, cream butter, brown sugar, sugar w/mixer til smooth and fluffy. Add eggs, vanilla and mix well

In a Separate bowl combine flour, baking powder, salt. Add dry mixture to moist ingredients, a little at a time. Add milk and mix well. Spoon batter into 9 x 13 pan, buttered and dusted with light coating of flour.

Sprinkle crumb topping over batter, be sure topping completely covers batter. Bake cake for 50 mins or until edges begin to turn light brown. 

My tips for this recipe after making it:

This recipe could be easily halved.  Also, you could use an 8 x 10, make the same amount of cake mixture and just us half the topping to cut out some calories.  Adjust baking time accordingly.

 I always stick a small oven proof bowl of water in the oven anytime I bake to be sure to keep my baked goods moist. 

Not sure after watching 2 whole sticks of butter go into this recipe that I can realistically excuse myself to have this more than once a week, or maybe even only as a treat.  Now I know why it is so good, and addicting.  TWO STICKS of butter.  Sigh.