Starbucks Corporation is the leading roaster, retailer, and marketer of specialty coffee in North America In addition to a variety of coffees and coffee drinks, Starbucks shops also feature Tazo teas; pastries and other food items; and espresso machines, coffee brewers, and other assorted items. The company also sells many of these products via mail order and online at starbucks.com. It also wholesales its coffee to restaurants, businesses, education and healthcare institutions, hotels, and airlines. Through a joint venture with Pepsi-Cola Company, Starbucks bottles Frappuccino beverages and sells them through supermarkets and convenience and drugstores. Through a partnership with Kraft Foods, Inc., the company sells Starbucks whole bean and ground coffee into grocery, warehouse club, and mass merchandise stores. A third joint venture is with Dreyer's Grand Ice Cream. In addition, it distributes Starbucks premium coffee ice creams to U.S. supermarkets.
Cinnamon Streusel Coffee Cake
CINNAMON STREUSEL COFFEE CAKE
Starbucks Copycat Recipe
2/3 cups granulated sugar
pinch of salt (if you use unsalted butter)
3/4 cups all-purpose flour
1/2 tablespoon ground cinnamon
4 tablespoons butter, melted
1 cup brown sugar, light or dark
1 1/2 tablespoons ground cinnamon
1 teaspoon unsweetened cocoa powder (for color not for taste- you can leave it out if you want.)
3/4 cup butter softened
1 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 large eggs
3/4 cup plain Greek yogurt
1 1/4 cups milk (anything from skim to whole)
3 3/4 cups all-purpose flour
Preheat the oven to 350 degrees. Lightly grease a 9" x 13" pan, or two 9" round cake pans.
Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.
Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Set it aside.
To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the yogurt and milk till well combined. You don't need to whisk out all the lumps. Add the flour to the butter mixture alternately with the milk/yogurt mixture, beating gently to combine.
Pour/spread half the batter (about 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan. Sprinkle the filling evenly atop the batter. Gently spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter. Sprinkle the topping over the batter in the pan.
Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
Note: If you wanna make this ahead of time for a brunch or something just cover it tightly with plastic wrap and refrigerate overnight. Bake as directed, but you may need to add 5 mins extra or so since the batter will be cold!