© 2007 Starbucks Coffee Company. All rights reserved.

COF F E E I S CU L INARY.

C ARAMEL I Z ED APP L E P ECAN CO F F E E C AKE

! cup coarsely chopped pecans

Cinnamon Streusel" cup packed light brown sugar1 teaspoon ground cinnamon# Tbsp unsalted butter, melted

Apple Filling and Topping" cup granulated sugar1 large Granny Smith apple, peeled, cored and cut into 3/8" dice# vanilla bean, split lengthwise, seeds scraped out

Preheat the oven to 350°F. Grease a 9 x 1#-inch round baking pan and set aside.

Spread the pecans on a baking sheet or jelly-roll pan and toast until lightly browned, about 10 to 15 minutes. Set aside to cool.

Make the Streusel Topping: In a medium bowl, combine the light brown sugar and cinnamon. Stir in the butter until well combined and mix in half the pecans. Set aside.

Continued on next page.

Makes: 8 servingsPrep Time: 40 minutesCooking Time: 1 hour 15 minutes

Pair this hearty dish with our Ubora Blend™ coffee. This enticing blend of East African coffees is elegant, with a layered complexity of delicate flavors in your cup.

From the kitchen of Marcus Samuelsson

Coffee Cake Batter1 cup all-purpose flour1 teaspoon baking powder" teaspoon baking soda" teaspoon ground cinnamon

teaspoon saltPinch ground gingerPinch ground cloves

3 cup plain whole yogurt" cup unsweetened applesauce

3 cup packed light brown sugar3 cup granulated sugar

1 large egg3 Tbsp unsalted butter, melted and cooled

© 2007 Starbucks Coffee Company. All rights reserved.

COF F E E I S CU L INARY.

C ARAMEL I Z ED APP L E P ECAN CO F F E E C AKE

Makes: 8 servingsPrep Time: 40 minutesCooking Time: 1 hour 15 minutes

Pair this hearty dish with our Ubora Blend™ coffee. This enticing blend of East African coffees is elegant, with a layered complexity of delicate flavors in your cup.

From the kitchen of Marcus Samuelsson

(recipe continued)

Make the Apple Filling and Topping: In a small heavy-bottomed saucepan, cook sugar over moderately low heat. Without stirring, shake the pan to melt sugar evenly, until melted and dark golden. Remove saucepan from heat and carefully add apples and vanilla bean pod and seeds (mixture will vigorously steam and caramel will harden). Cook mixture over moderate heat, shaking pan and stirring occasionally, until caramel is dissolved, liquid has evaporated and apples are ten-der but still hold their shape, about 10 to 15 minutes. Discard vanilla bean pod. Spread the apples on a sheet pan to cool.

Make the Coffee Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, ginger and cloves. In another medium bowl, whisk together the yogurt, applesauce, light brown sugar, granulated sugar, egg and butter until smooth. Pour the wet ingredients into the dry mixture and with a large spatula, mix until well combined. Fold in half the cooled apple filling and the remaining pecans and pour into the prepared pan. Sprinkle with half the streusel and top with the remaining apple filling. Sprinkle with the remaining streusel. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Let cool 20 minutes and cut into eight wedges. Serve warm or at room temperature.