Pumpkin Pound Cake

PUMPKIN POUND CAKE
Starbucks Copycat Recipe

Serves 8


1 1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/2 cup sugar
1/2 cup fat free vanilla yogurt
3 egg whites
1 cup canned pumpkin


Preheat oven to 350 degrees. Grease a loaf pan, set aside.

Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean Let cool on a wire rack.
Add a powdered sugar glaze or cream cheese frosting if desired.

Classic Coffee Cake

CLASSIC COFFEE CAKE
Starbucks Copycat Recipe

Topping:
1 cup all purpose flour
1 cup packed light brown sugar
1 1/4 teaspoon ground cinnamon
1/2 (1 stick) of butter, softened

Filling:
1/3 cup light brown sugar
3/4 teaspoon ground cinnamon

Cake:
3/4 cup butter, softened
1/3 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon vegetable oil
1 1/2 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup buttermilk
1/3 cup whole milk

Preheat oven to 350 degrees. Combine topping ingredients, cutting in the butter to form a crumbly texture. 2. In a separate small bowl combine the filling ingredients.  Using an electric mixer cream the butter and sugars together then add the eggs, oil and vanilla. Combine well. Sift together flour, soda, salt and powder. Add the flour mixture alternating with the milk and buttermilk. Do not overmix.

Spread 1/2 the batter in a greased 9x13 inch pan. Sprinkle filling evenly over the batter then top with remaining batter and finally, spread the topping evenly over the top. Note: The batter will be thin in the pan - it might be challenging to spread it out to cover the filling, but that's OK! Bake for 30-40 minutes or until toothpick comes out with just a few crumbs clinging to it.