Recipes (moderated) ( A moderated forum. The purpose of is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers.

LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 07-01-2010, 03:51 AM posted to
external usenet poster
Join Date: Mar 2007
Posts: 46
Default 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
2 eggs
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.

Recipe Notes:
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.

-- is moderated by Tracy E. Carman at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
need help with my Cinnamon roll dough Chet Baking 0 29-12-2011 05:01 PM
Sensational Cinnamon Coffee Cake Kathy[_2_] Recipes (moderated) 0 15-05-2008 03:35 AM
Cinnamon roll-cinnamon danish Dee Randall Baking 33 20-09-2005 03:16 AM
Cinnamon Roll Cocktail [email protected] Recipes (moderated) 0 21-07-2005 05:47 AM
Cinnamon Coffee Cake Tim Recipes 0 07-07-2005 09:15 PM

All times are GMT +1. The time now is 06:14 PM.

Powered by vBulletin® Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.
Copyright 2004-2021
The comments are property of their posters.

About Us

"It's about Food and drink"


Copyright © 2017