When life hands you lemons, make electric lemonade, no done that… When life gives you a whopper, make Simon Cowell’s Malt Shoppe Pie, no done that already. Okay, this is it – When life tells you that you are officially being reassigned to another position at work, make this coffee cake and open a bottle of Kendall Jackson. I am in desperate need of a piece of this coffee cake. This batch disappeared within minutes of arriving on my Easter buffet table. My dad wasn’t quick enough to get any on Easter, so that and the fact that I was told yesterday that I did lose my current job are reasons to make and indulge in another batch of coffee cake. (I promise to save you a piece Dad!)

My coping mechanisms of choice are currently baking, sipping wine, and living in that lovely world called “denial” (ever been there?). So back to what’s really important - this coffee cake. Starbucks, unfortunately, did not make it into my weekly budget and I am a recovering addict (from Starbucks, just to be clear). My coffee frother made by Nespresso is amazing and has eased my Starbucks withdrawal through this recession. And now that I’ve discovered this copycat recipe, who needs Starbucks? 

I’m not going to hide it, the recipe starts with a cake box mix. I’m not ashamed.  That didn’t stop the crowd from devouring it a few days ago. The crumb topping is to die for and just like Starbucks crumb cake.  So when life hands you a lemon and you’re not in the mood for lemonade, make up a batch of this and join me in the land of denial! I’ll bring the whine (I mean wine!).

Copycat Starbucks Coffee Cake

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 3/4 Cups brown sugar

    1 1/2 Tablespoons vanilla

    Powdered sugar (for dusting)

Prepare cake mix in large bowl according to directions on box. Spray 9 X 13 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 with electric mixer combine, butter, flour, cinnamon, brown 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.