Cinnamon Roll Coffee Cake
CINNAMON ROLL COFFEE CAKE
Published in: Cuisine At Home Holiday Baking, page 23
Publish Date: December, 2009
For the Caramel Topping:
3/4 cup brown sugar -- packed
1/4 cup heavy cream
1 cup toasted Pecans -- chopped
For the Streusel:
1/2 cup brown sugar -- packed
1/3 cup flour
1/2 stick butter -- unsalted cut into pieces
1 1/2 cup All-Purpose Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup vanilla yogurt
1 stick butter -- softened
3/4 cup sugar
Preheat the oven to 350F. Coat a 9" round 2" deep cake pan with nonstick spray.
Stir together brown 3/4 cup sugar, cream, and a pinch of salt for the caramel topping in a measuring cup. Pour caramel into the prepared pan spreading
to coat the bottom of the pan. Sprinkle pecans over caramel.
Process the 1/2 cup brown sugar 1/3 cup flour, the 1/2 stick butter, cinnamon, and the 1/4 teaspoons salt for the streusel in a food processor, pulsing
until mixture is sandy but without clumps; set streusel aside.
Whisk the 1 1/2 cups All-Purpose flour, baking powder, baking soda, and the 1/2 teaspoon table salt for the cake in a bowl; set dry ingredients aside.
Whisk together buttermilk, yogurt and eggs in a measuring cup with a pouring spout; set aside.
Using a hand mixer, cream together the 1 stick butter and the 3/4 cups granulated sugar in a bowl only until combined. Alternately add flour mixture
and the buttermilk mixture to the creamed mixture, starting and ending with the flour mixture. Blend only enough to incorporate the dry ingredients
into the batter.
Spread half of the batter over the caramel in the cake pan, then sprinkle with half of the streusel. Carefully spread remaining batter over the
streusel in cale pan; top with the remaining streusel.
Bake coffee cake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool cake for 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 caramel and nuts so cake will unmold easily.
To prevent the caramel and nuts from mixing, drop the batter by spoonfuls, then gently spread it.
To avoid oiliness, process streusel ingredient only until they're sandy, not until chunks reform.
Unmold the cake while it's warm. This keeps the caramel from sticking to the pan as it cools.
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