CINNAMON ROLL COFFEE CAKE
INGREDIENTS:
Caramel:
3/4 cup brown sugar
1/4 cup heavy cream
Pinch of salt
1 cup chopped pecans, toasted
Streusel:
1/2 cup brown sugar
1/3 cup all-purpose flour
4 T. unsalted butter, sliced
1 1/2 T. ground cinnamon
1/4 t. table salt
Cake:
1/2 cup buttermilk
1/4 cup lowfat vanilla yogurt
2 eggs
1 1/2 cups all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. table salt
1/2 cup unsalted butter, softened
3/4 cup sugar
DIRECTIONS:
Preheat oven to 350 F; coat a 9" cake pan with nonstick spray.
For the Caramel:
Stir together brown sugar, cream, and salt for the caramel. Pour into prepared pan and spread to coat the bottom. Sprinkle pecans over the caramel.
For the Streusel:
Process brown sugar, flour, butter, cinnamon, and salt for the streusel in a food processor. Pulse until small clumps form; set aside.
For the Cake:
Whisk buttermilk, yogurt, and eggs together for the cake in a measuring cup with a pour spout.
Sift flour, baking powder, soda, and salt onto a paper plate.
Cream butter and sugar with a mixer just until combined. Alternately add dry and wet ingredients, starting and ending with the dry. Blend each addition just until incorporated. Carefully spread half the batter over the caramel and nuts, taking care not to mix in the nuts as you move it around, then sprinkle with half the streusel. Carefully spread remaining batter over that and top with remaining streusel.
Bake 50 - 60 minutes, or until a toothpick comes out clean. Cool cake for 5 minutes on a rack, then run a paring knife around the sides to loosen. Invert onto a serving platter while hot, then let cool slightly before slicing. Due to the sticky top, an electric knife is best for cutting, but a sharp, thin-bladed knife is fine too.
Makes: One 9 inch Cake
edited from Cuisine At Home
http://www.cuisinerecipes.com/e-recipes/061204.php
INGREDIENTS:
Caramel:
3/4 cup brown sugar
1/4 cup heavy cream
Pinch of salt
1 cup chopped pecans, toasted
Streusel:
1/2 cup brown sugar
1/3 cup all-purpose flour
4 T. unsalted butter, sliced
1 1/2 T. ground cinnamon
1/4 t. table salt
Cake:
1/2 cup buttermilk
1/4 cup lowfat vanilla yogurt
2 eggs
1 1/2 cups all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. table salt
1/2 cup unsalted butter, softened
3/4 cup sugar
DIRECTIONS:
Preheat oven to 350 F; coat a 9" cake pan with nonstick spray.
For the Caramel:
Stir together brown sugar, cream, and salt for the caramel. Pour into prepared pan and spread to coat the bottom. Sprinkle pecans over the caramel.
For the Streusel:
Process brown sugar, flour, butter, cinnamon, and salt for the streusel in a food processor. Pulse until small clumps form; set aside.
For the Cake:
Whisk buttermilk, yogurt, and eggs together for the cake in a measuring cup with a pour spout.
Sift flour, baking powder, soda, and salt onto a paper plate.
Cream butter and sugar with a mixer just until combined. Alternately add dry and wet ingredients, starting and ending with the dry. Blend each addition just until incorporated. Carefully spread half the batter over the caramel and nuts, taking care not to mix in the nuts as you move it around, then sprinkle with half the streusel. Carefully spread remaining batter over that and top with remaining streusel.
Bake 50 - 60 minutes, or until a toothpick comes out clean. Cool cake for 5 minutes on a rack, then run a paring knife around the sides to loosen. Invert onto a serving platter while hot, then let cool slightly before slicing. Due to the sticky top, an electric knife is best for cutting, but a sharp, thin-bladed knife is fine too.
Makes: One 9 inch Cake
edited from Cuisine At Home
http://www.cuisinerecipes.com/e-recipes/061204.php