Caramel Crunch Coffee Cake
Indulge in the irresistible layers of sweetness and crunch with this Caramel Crunch Coffee Cake, a perfect treat for breakfast, brunch, or an indulgent snack. This recipe combines the rich flavors of buttery cake, gooey caramel, and a crumbly cinnamon streusel topped with a delightful sprinkle of chopped pecans or walnuts. The moist texture of the cake comes from buttermilk and melted butter, while the caramel sauce adds a decadent twist to every bite. Easy to prepare in just under an hour, this coffee cake is baked to golden perfection and finished with a drizzle of caramel for an extra touch of sweetness. Whether served warm or at room temperature, this comforting delight is guaranteed to be the highlight of your table.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.75 teaspoon salt
- 0.5 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup caramel sauce
- 0.5 cup chopped pecans or walnuts
- 0.5 cup all-purpose flour (for streusel)
- 0.5 cup light brown sugar (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 0.25 cup unsalted butter, cold and cubed (for streusel)
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 bowl, whisk together 2 1/2 cups of flour, 1 cup of granulated sugar, 1/2 cup of light brown sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Spread half of the batter evenly into the prepared baking pan.
Drizzle 1/2 cup of caramel sauce over the batter, then sprinkle 1/2 cup of chopped nuts over the caramel layer.
Spread the remaining batter evenly over the caramel and nuts. Smooth the top with a spatula.
Prepare the streusel topping: In a small bowl, combine 1/2 cup of flour, 1/2 cup of light brown sugar, and 1 teaspoon of ground cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the mixture until it resembles coarse crumbs.
Sprinkle the streusel evenly over the top of the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 15 minutes in the pan before drizzling the remaining 1/4 cup of caramel sauce over the cake for extra indulgence.
Slice into squares and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 376 mg | 16% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 45.9 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 128 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.
