Caramel Coffee Cake
Indulge in the rich, buttery flavors of this Caramel Coffee Cake, a decadent dessert or brunch centerpiece that combines layers of moist, tender cake, swirls of luscious caramel, and a golden streusel topping. This easy-to-make recipe features a perfectly balanced batter made with sour cream for extra moistness and a hint of vanilla for depth. Each bite is elevated with a sweet caramel ribbon and the optional crunch of chopped pecans. With just 20 minutes of prep time and a simple two-layer assembly, this homemade coffee cake is ideal for entertaining or a cozy morning treat. Serve warm with a steaming cup of coffee for the ultimate comforting experience!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 1 cup sour cream
- 0.5 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup caramel sauce
- 0.5 cup chopped pecans (optional)
- 1.5 cups streusel topping (flour, sugar, and butter mixture)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the melted butter, sour cream, milk, eggs, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Pour half of the batter into the prepared baking pan and spread evenly.
Drizzle half of the caramel sauce over the batter and swirl lightly with a knife or skewer. Sprinkle with a portion of the streusel topping and pecans if using.
Pour the remaining batter over the streusel layer and smooth it out with a spatula.
Drizzle the remaining caramel sauce on top and repeat the swirling process. Finish with the remaining streusel topping and optional pecans.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 39.7 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 127 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
