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Caramel Coffee Cake Recipe

Caramel Coffee Cake

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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 16
Course: Breakfast, Dessert
Cuisine: American
Calories: 437
Ingredients Equipment Method

Ingredients
  

  • For the Coffee Cake Batter:
  • ½ cup 1 stick / 115 g unsalted butter, softened
  • 1 cup 220 g packed light brown sugar
  • 2 large eggs room temperature
  • 1 cup 240 g full-fat sour cream, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups 250 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup 60 ml whole milk, room temperature
For the Cinnamon Pecan Streusel:
  • ¾ cup 95 g all-purpose flour
  • ½ cup 110 g packed light brown sugar
  • ¼ cup 50 g granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 6 tablespoons 85 g unsalted butter, melted and slightly cooled
  • ¾ cup 85 g pecans, toasted and roughly chopped
For the Homemade Salted Caramel Sauce (5 Ingredients, 10 Minutes)
  • 1 cup 200 g granulated sugar
  • 6 tablespoons 85 g unsalted butter, cut into pieces
  • ½ cup 120 ml heavy cream, warmed to room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ teaspoon flaky sea salt Maldon recommended
For Finishing
  • Extra flaky sea salt for sprinkling
  • Powdered sugar for dusting
  • Extra toasted pecans for garnish

Equipment

  • 9 x 13-inch baking pan (or 9-inch springform for a taller cake)
  • Electric hand mixer or stand mixer
  • Medium heavy-bottomed saucepan (for caramel - avoid thin pans)
  • Large mixing bowls (2-3)
  • Medium bowl (for streusel)
  • Wire cooling rack
  • Parchment paper
  • Offset spatula or wooden spoon
  • Whisk and rubber spatula

Method
 

  1. Make the Caramel: Heat sugar in a saucepan over medium heat, stirring until melted and deep amber (6-8 minutes). Add butter, whisk until melted. Slowly pour in warmed cream while whisking. Stir in vanilla and sea salt. Cool in a jar. Stores 2 weeks refrigerated.
  2. Toast the Pecans: Spread on a baking sheet and toast at 325°F for 6-8 minutes until fragrant. Cool and chop. Boosts flavor by at least 40% compared to raw.
  3. Make the Streusel: Whisk flour, sugars, cinnamon, nutmeg, and salt. Pour in cooled melted butter and mix with a fork until clumpy. Fold in pecans. Keep chunks big.
  4. Make the Batter: Preheat oven to 350°F. Cream butter and brown sugar for 3-4 minutes. Add eggs one at a time, then sour cream and vanilla. Alternate adding flour mixture and milk on low speed. Do not overmix.
  5. Assemble: Spread half the batter in the pan. Add half the streusel and drizzle 3-4 tablespoons of caramel. Top with remaining batter, then remaining streusel. Press lightly.
  6. Bake: Bake at 350°F for 45-55 minutes until a toothpick comes out clean. Tent with foil if browning too fast.
  7. Cool and Drizzle: Cool 20-30 minutes in the pan (warm, not hot). Drizzle remaining caramel over top. Sprinkle with flaky sea salt. Slice and serve.