Cinnamon Roll coffee cake

Lynnda Cloutier


feel free to use your favorite nuts instead of the pecans in this recipe. You can also use vanilla yogurt for a flavor boost. Source unknown

★★★★★ 2 votes


for the caramel topping:
3/4 cup packed brown sugar
1/4 cup heavy cream
pinch of table salt
1 cup chopped toasted pecans
for the streusel:
1/2 cup packed brown sugar
1/3 cup flour
4 tablespoons unsalted butter, cut into pieces
1 tablespoon ground cinnamon
1/4 teaspoon table salt
for the cake:
1 1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup buttermilk
1/4 cup low-fat vanilla yogurt
two eggs
one stick unsalted butter, softened, 8 tablespoons
3/4 cup sugar


1preheat oven to 350°. Coat a 9 inch round 2 inch deep cake pan with nonstick spray.
Stir together the 3/4 cup Brown sugar, cream, and a pinch of salt for the caramel topping in a measuring cup. Pour caramel into the prepared pan, spreading to coat bottom of the pan. Sprinkle pecans over caramel.
2Process the 1/2 cup Brown sugar, 1/3 cup flour, 4 tablespoons butter, cinnamon, and 1/4 teaspoons salt for the streusel in a food processor, pulse until mixture is sandy but without clumps. Set streusel aside.
3Whisk the 1 1/2 cups flour, baking powder, baking soda, and 1/2 teaspoon table salt for the cake in a bowl. Set dry ingredients aside.
4Whisk together buttermilk, yogurt, and eggs in a measuring cup with a pouring spout. Set aside.
Using a hand mixer, cream together the one stick butter and three quarter cup sugar in a bowl only until combined. Alternately add flour mixture and buttermilk mixture to the creamed mixture, starting and ending with flour mixture. Blend only and not to incorporate the dry ingredients into the batter.
Spread half of the batter over the caramel in the cake pan, then sprinkle with half of the streusel. Carefully spread remaining batter over streusel in cake pan. Top with the remaining streusel.
5Bake coffee cake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool cake for five minutes on a rack, then run a paring knife around the sides to loosen cake.
Let coffee cake cool slightly before serving.

About this Recipe

Course/Dish: Cakes