Happyhen- certainly!
Starbucks Classic Coffecake
Topping:
1C. flour
1C.brown sugar
1/2C.butter, softened
1t.cinn.
1/2C/ chopped pecans
Cake:
1C.butter, softened
3/4C. brown sugar
1/2C. sugar
2 eggs
1 1/2t.vanilla
2C. flour
1t.bk. powder
1/4t. salt
1/3C. milk
Preheat oven to 325*
Make topping, combine flour, br. sugar, butter and cinn.in bowl. It should have the consistancy of moist sand. Add pecans, set aside.
In large bowl, cream butter and sugars until smooth and fluffy. Add eggs and vanilla, mix well.
In another bowl combine flour, bk. powder and salt. Add to butter mixture a little at a time. Add milk, mix well.
Spoon into 9x13" greased baking pan .
Sprinkle topping over batter, completely covering batter.
Bake 50min. or until edges just begin to turn brown. Cool, slice.
This is very good!
Monica