Arlene's Caramel & Streusel Coffee Cake
By
Arlene Jacobson
@Skibabe876
1
Blue Ribbon Recipe
We just love this light and tasty coffee cake. The extended mixing time may be a bit of work, but the result is worth every minute!
The Test Kitchen
Ingredients
-
1 boxextra moist yellow cake mix
-
1 boxinstant vanilla pudding (small)
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3/4 cvegetable oil
-
3/4 cwater
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4eggs
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1 Tbspeach - butter extract/ flavoring and vanilla extract
-
1/4 ccaramel ice cream topping, heated
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STREUSEL MIX
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1/4 cwhite sugar
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1/4 cpacked light brown sugar
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1 Tbspcinnamon (more if you like more cinnamon flavor)
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1/3 cbisquick® mix
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3-4 Tbspcold butter, cut into small pieces... (place in freezer to get them cold)
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GLAZE
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3/4 cpowdered sugar
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1-2 Tbsphot milk or cream
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1 Tbspmelted butter or ( ½ t. butter extract/flavoring if preferred)
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1/3 csoftened cream cheese
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1/4 tspvanilla extract
How to Make Arlene's Caramel & Streusel Coffee Cake
- Preheat oven to 350. (I use the convection setting which takes off about 10 minutes baking time).
Spray a 9x13-glass(must be glass) baking pan with cooking spray.
Add first 5 ingredients to mixer in order given. Beat exactly 8 minutes at medium speed.
Add butter and vanilla extract.
Pour the batter into oiled pan. Sprinkle the streusel mix over top. Take a knife (I use a chop stick…it works great) and swirl the streusel throughout making sure to go only about 1" deep into the batter by making "S" swirls, and then drizzle the caramel topping over this. - Bake @350 on middle rack for 40–45 minutes, or until toothpick inserted in the middle comes out clean.
After removing from oven, let sit on wire rack for a few minutes. - For the glaze
Warm the milk/cream. Whip cream cheese, adding milk/cream, butter/butter extract and powdered sugar, mixing well to blend.
Add vanilla and stir until smooth and creamy. - While cake is still quite warm, drizzle with Glaze, then cool completely on rack