About Caramel Coffee Cake
This is the kind of cozy bake that feels right at home on a brunch table or beside an afternoon cup of coffee. A tender, buttery cake is layered with a sweet cinnamon-sugar swirl and finished with a rich caramel drizzle that melts into every bite. Soft on the inside with just the right amount of sweetness, it’s comforting without being heavy. Serve it warm or at room temperature for an easy, crowd-pleasing treat.
Ingredients for Cinnamon Streusel Topping and Filling
10 tablespoons unsalted butter, room temperature
1 1/3 cups all purpose flour
1 cup brown sugar
2 1/2 teaspoons ground cinnamon
Ingredients for Coffee Cake
1 cup unsalted butter, room temperature
1 1/3 cups granulated sugar
1/2 cup brown sugar
4 eggs, room temperature
1 tablespoon vanilla extract
1 cup Greek yogurt, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
Ingredients for Caramel Topping
1/2 cup heavy cream, room temperature
6 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon salt
Preparation
01Preheat the oven to 350 F. Line a 9x13” baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
02To make the Cinnamon Streusel topping and filling, make the cinnamon streusel topping/filling first as it needs to chill in the fridge. In a bowl, whisk together 1 1/3 cups all-purpose flour, 1 cup brown sugar, and 2 1/2 teaspoons ground cinnamon. Then, add in 10 tablespoons of room temperature unsalted butter, cubed. Using a fork, spatula, or your hands, work the butter into the dry ingredients. Be patient as this will take some time. Small crumbles will begin to form.
03Once all the ingredients are fully incorporated and crumble pieces have formed, place the bowl in the refrigerator to chill.
04To make the Coffee Cake, in a stand mixer with the paddle attachment or using a hand mixer, mix together 1 cup room temperature unsalted butter, 1 1/3 cups granulated sugar, and 1/2 cup brown sugar. Beat for 2 to 3 minutes until the mixture is creamed.
05Beat in 4 room temperature eggs and 1 tbsp vanilla extract. Mix until combined.
06Add in 1 cup of room temperature plain Greek yogurt. Mix until incorporated.
07In a bowl, whisk together 3 cups all-purpose flour, 2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Slowly add the dry ingredients to the wet ingredients on low speed. Mix until just combined.
08Add in 1/2 cup room temperature milk. Mix until just incorporated. Do not overmix.
09In the prepared baking pan, pour in half of the coffee cake batter. Use a spatula to spread it into an even layer.
10Take half of the cinnamon streusel and cover the layer of coffee cake batter. If needed, break the streusel into smaller pieces. It does not need to completely cover the batter.
11Gently spoon the remaining coffee cake batter over the cinnamon streusel layer. Use a knife to gently spread the batter.
12Then, top the second layer of coffee cake batter with the remaining cinnamon streusel.
13Place the baking pan in the oven and bake for 35 to 40 minutes. Start checking at 30 minutes. The coffee cake is done baking when a toothpick inserted into the center comes out clean.
14Remove the coffee cake from the oven and let it cool.
15While the coffee cake is cooling, make the caramel topping by placing a small to medium size pot over low to medium heat on the stove.
16Add in 1 cup of granulated sugar and let it melt completely. Do not stir the sugar. If needed, gently move it with a spatula, but the more you move/stir it, the more clumpy it will be.
17Keep a close eye on the sugar, once completely melted, you want the sugar to turn from being clear to a lightly golden color. This will happen fast (30 seconds or less), so be prepared to remove it from heat immediately.
18Remove the melted sugar from the stove, mix in 6 tablespoons of room temperature unsalted butter, cubed. Stir until everything is combined.
19Add in 1 teaspoon of salt and stir. Then, add in 1/2 cup room temperature heavy cream. Stir until combined and a thicker consistency develops.
20Set aside and let the caramel cool. Once cooled, drizzle the caramel over the coffee cake. You will have enough caramel for a generous layer (not just a light drizzle).
21Let the caramel layer set (coffee cake flavors will develop even more overnight!) and then slice into 18 pieces. You can store the coffee cake in an airtight container at room temperature for 3 days.
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