Breakfast / Brunch
Cinnamon-Roll Coffee Cake with Caramel Topping
If the crinkle of wrapping paper, the sparkle of bows, and the prospect of gifts aren’t enough to rouse everyone on Christmas morning, then let the smell of this Cinnamon-Roll Coffee Cake be their new favorite wake-up call.
When it comes to favorite aromas to wake up to, many people would probably be hard-pressed to choose between coffee cake and cinnamon rolls — so why not combine the best elements of both into one brunch-worthy baked good?
Start with a gooey pecan topping — it caramelizes while it bakes, so all you have to do is mix it together. A cinnamon-brown sugar streusel evokes both cinnamon roll filling and coffee cake topping, for a hybrid treat worthy of Christmas morning
Ingredients
FOR THE CARAMEL, STIR:
FOR THE STREUSEL, PULSE:
FOR THE CAKE, WHISK:
Test Kitchen Tip
We prefer pecans in our coffee cake, but feel free to substitute your favorite nut. Using vanilla yogurt boosts the flavor, but plain yogurt works, too.
Instructions
Preheat oven to 350°. Coat a 9×2-inch round cake pan with nonstick spray.
For the caramel, stir together brown sugar, cream, and pinch of salt. Pour caramel into prepared pan, spreading to coat bottom. Sprinkle pecans over caramel.
For the streusel, pulse brown sugar, flour, butter, cinnamon, and salt in a food processor until fine.
For the cake, whisk together flour, baking powder, baking soda, and salt.
Whisk together buttermilk, yogurt, and eggs in a measuring cup with a pour spout.
Beat butter and granulated sugar with a mixer just until combined. Alternately add flour mixture and buttermilk mixture to the butter mixture, starting and ending with the flour mixture; blend only enough to incorporate the dry ingredients into the batter.
Spread half the batter over the caramel, then sprinkle with half the streusel. Carefully spread remaining batter over streusel; top with remaining streusel.
Bake coffee cake until a toothpick inserted in the center comes out clean, 50–60 minutes. Cool cake 5 minutes on a rack, then run a paring knife around the sides to loosen cake. Invert cake onto a serving plate while hot. Let coffee cake cool slightly before serving.
Coat the pan well with nonstick spray before adding the caramel and nuts so the cake unmolds easily.
To prevent the caramel and nuts from mixing, drop the batter by spoonfuls, then gently spread it.
Sprinkle the streusel mixture evenly over the batter, reserving half of it to sprinkle over the top.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 457
% Daily Value*
Total Fat 25g 38%
Saturated Fat 11g 55%
Cholesterol 83mg 27%
Sodium 306mg 12%
Carbs 58g 19%
Fiber 2g 8%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.