Imagine sinking your fork into a decadent, moist coffee cake that's swirled with rich caramel and topped with a cinnamon-sugar crumb that'll make your taste buds dance! This Caramel Crumb Coffee Cake isn't just a dessert - it's a culinary experience that transforms an ordinary morning into an extraordinary moment of pure bliss. Whether you're looking to impress brunch guests or treat yourself to a luxurious breakfast, this recipe promises to be your new obsession.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel sauce
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to create a uniform dry ingredient mixture.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour half of the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Drizzle half of the caramel sauce over the first layer of batter, creating a swirled pattern.
- In a small bowl, mix brown sugar and cinnamon to create the crumb topping.
- Sprinkle half of the brown sugar-cinnamon mixture over the caramel layer.
- Add the remaining cake batter on top, carefully spreading it to cover the previous layer.
- Drizzle the remaining caramel sauce over the top layer, and sprinkle the remaining brown sugar-cinnamon crumb mixture.
- Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the coffee cake cool in the pan for 15-20 minutes before slicing and serving.
- Optional: Serve warm and drizzle additional caramel sauce on top for extra indulgence.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and light.
- Caramel Swirl Technique: For beautiful caramel swirls, use a knife or toothpick to gently create marbled patterns when drizzling the caramel sauce.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Serving Suggestion: Warm the cake slightly before serving and add an extra drizzle of caramel sauce for maximum indulgence.
- Storage Tip: Store covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
