Cuisine at Home Cinnamon Roll Coffee Cake
- Number of Servings: 12
Ingredients
Cuisine at Home Cinnamon Roll Coffee CakeMakes: One 9 inch Cake.Total Time: About 1 1/2 HoursFor the Caramel/Pecans —3/4 cup brown sugar1/4 cup half and half (recipe calls for heavy cream)Pinch of salt1 cup chopped pecans, toasted (used walnuts)For the Streusel —1/2 cup brown sugar1/3 cup all-purpose flour4 T. unsalted butter, sliced1 1/2 T. ground cinnamon1/4 t. table saltFor the Cake —1/2 cup buttermilk1/4 cup lowfat vanilla yogurt (used plain yogurt w/vanilla ext.)2 eggs1 1/2 cups all-purpose flour1/2 t. baking powder1/2 t. baking soda1/2 t. table salt1/2 cup unsalted butter, softened3/4 cup sugar
Preheat oven to 350°; coat a 9" cake pan with nonstick spray.
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.
Process brown sugar, flour, butter, cinnamon, and salt for the streusel in a food processor. Pulse until small clumps form; set aside.
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. Spread half the batter over the caramel, 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.
Number of Servings: 12
Recipe submitted by SparkPeople user HOTNHEALTHYGIRL.
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.
Process brown sugar, flour, butter, cinnamon, and salt for the streusel in a food processor. Pulse until small clumps form; set aside.
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. Spread half the batter over the caramel, 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.
Number of Servings: 12
Recipe submitted by SparkPeople user HOTNHEALTHYGIRL.
Nutritional Info Amount Per Serving
- Calories: 314.5
- Total Fat: 16.2 g
- Cholesterol: 56.1 mg
- Sodium: 235.6 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 1.4 g
- Protein: 5.1 g
Member Reviews