I went to a meeting at my friend Erica's house the other night. She had made the most fabulous coffee cake muffins; I didn't try one that evening but took one home for breakfast, and I'm so glad I did! They were superb. I wish I could credit her for the recipe, but it is one she got from a website called, "Picky Palate," and that site credits someone named "Beth R." for the recipe.
Anyhoo, to make a long story short, my thanks to Erica and "Picky Palate" for sharing this fabulous recipe!!!
(For a direct link to the recipe on "Picky Palate" click HERE.)
Beth’s Starbuck’s Coffee Cake
1 Box Yellow Cake Mix (plus ingredients on back of box)
2 Sticks cold salted butter
2 1/4 Cups flour
1 1/2 Tablespoons cinnamon
1 ¾ Cups brown sugar
1 1/2 Tablespoons vanilla
Powdered sugar (for dusting)
PREHEAT oven to 350.
PREPARE cake mixe in large bowl according to directions on box. Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set.
WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.
IMMEDIATELY after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.
CUT into squares and serve.
****Beth doubles the recipe and uses a 8 or 9 inch baking dish in addition to the 9×13 inch dish, feel free to double it to make more if desired. I only had one cake mix, so decided to half it.**** 2 9X13 inch baking dishes would also work fine.