Cinnamon Roll Coffee Cake
Mar 19, 2024 23:39:42 GMT -5
Post by PrisonerOfHope on Mar 19, 2024 23:39:42 GMT -5
Cinnamon Roll Coffee Cake
Caramel Topping-
3/4 cups packed brown sugar
1/4 cup heavy cream
1 cup toasted chopped pecans
Streusel-
1/2 cup packed brown sugar
1/3 cup flour
1/4 cup unsalted butter, cold
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon orange zest
1/4 teaspoon salt
Cake-
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup buttermilk
1/4 cup vanilla yogurt or plain sour cream (if you use Greek yogurt, use an extra 2 tablespoons buttermilk to offset the thickness of the yogurt)
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup unsalted butter, room temp
3/4 cup sugar
Preheat oven to 350 degrees. Butter a 9 inch cake pan or spray with cooking spray.. Make SURE to use a 2 inch deep pan, not the typical 1 1/2 deep one. (Use a springform pan if you don't have a regular deep cake pan.)
In a small bowl, mix together all your caramel topping ingredients except the pecans; stir well to mix. Spread in the prepared pan, sprinkle the pecans on top and wash the bowl immediately or it will be difficult to clean.
For the streusel, whisk together the brown sugar, flour, spices and orange zest in a small bowl. Using a pastry blender, cut in the cold butter until fine crumbs form. Set aside.
For the cake, combine the flour, spices baking powder, salt and baking soda. Set aside.
In a large measuring cup, whisk together the buttermilk, yogurt or sour cream, eggs and vanilla. Set aside.
In a large bowl cream together the 1/2 cup butter and the 3/4 cup sugar just until combined. Alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mix. Only beat until just combined each time.
Spoon half of the batter on top of the topping in the pan. Smooth to the edges, then sprinkle on half of the streusel. Spoon on the rest of the batter, smooth, then sprinkle on the rest of the streusel.
Bake cake at 350 degrees for 50 to 60 minutes or until a toothpick comes out clean.
Leave in pan for only about 2 minutes; then run a knife along the edge to loosen it and quickly invert it onto a plate. If any of the topping sticks to the pan, scrape it off and smooth it onto the top of the cake. Either finish cooling or eat it while it’s nice and toasty warm.
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Caramel Topping-
3/4 cups packed brown sugar
1/4 cup heavy cream
1 cup toasted chopped pecans
Streusel-
1/2 cup packed brown sugar
1/3 cup flour
1/4 cup unsalted butter, cold
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon orange zest
1/4 teaspoon salt
Cake-
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup buttermilk
1/4 cup vanilla yogurt or plain sour cream (if you use Greek yogurt, use an extra 2 tablespoons buttermilk to offset the thickness of the yogurt)
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup unsalted butter, room temp
3/4 cup sugar
Preheat oven to 350 degrees. Butter a 9 inch cake pan or spray with cooking spray.. Make SURE to use a 2 inch deep pan, not the typical 1 1/2 deep one. (Use a springform pan if you don't have a regular deep cake pan.)
In a small bowl, mix together all your caramel topping ingredients except the pecans; stir well to mix. Spread in the prepared pan, sprinkle the pecans on top and wash the bowl immediately or it will be difficult to clean.
For the streusel, whisk together the brown sugar, flour, spices and orange zest in a small bowl. Using a pastry blender, cut in the cold butter until fine crumbs form. Set aside.
For the cake, combine the flour, spices baking powder, salt and baking soda. Set aside.
In a large measuring cup, whisk together the buttermilk, yogurt or sour cream, eggs and vanilla. Set aside.
In a large bowl cream together the 1/2 cup butter and the 3/4 cup sugar just until combined. Alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mix. Only beat until just combined each time.
Spoon half of the batter on top of the topping in the pan. Smooth to the edges, then sprinkle on half of the streusel. Spoon on the rest of the batter, smooth, then sprinkle on the rest of the streusel.
Bake cake at 350 degrees for 50 to 60 minutes or until a toothpick comes out clean.
Leave in pan for only about 2 minutes; then run a knife along the edge to loosen it and quickly invert it onto a plate. If any of the topping sticks to the pan, scrape it off and smooth it onto the top of the cake. Either finish cooling or eat it while it’s nice and toasty warm.
link