CINNAMON ROLL COFFEE CAKE

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The flavor of a cinnamon roll and the ease of a coffee cake! A friend emailed me this recipe, which she got from a message board. This is quick to put together, super moist and simply delicious. It is different than many coffee cakes out there and I hope you enjoy it as much as we do! The original baking time I was given was 50-60 minutes. Mine was done in 40 minutes, so I changed the baking time on it. If yours takes longer than what I have stated, I guess it was just my oven. :)

Provided by LizP5885

Categories     Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 18

3/4 cup brown sugar
1/4 cup heavy cream
1 pinch salt
1 cup chopped pecans, toasted
1/2 cup brown sugar
1/3 cup all-purpose flour
4 tablespoons unsalted butter, sliced
1 1/2 tablespoons ground cinnamon
1/4 teaspoon table salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1/2 cup buttermilk
1/4 cup low-fat vanilla yogurt
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt

Steps:

  • Preheat oven to 350°; coat a 9" pan with nonstick spray.
  • Stir together brown sugar, cream, and pinch of 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 1/4 teaspoons salt for the streusel in a food processor. Pulse until small clumps form; set aside. If you don't have a food processor, do it by hand.
  • Whisk buttermilk, yogurt, and eggs together.
  • Sift flour, baking powder, soda, and 1/2 teaspoons salt together.
  • 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 40-45 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.
  • The top is a little sticky, so use a sharp thin bladed knife to cut.

Nutrition Facts : Calories 545.2, Fat 28.1, SaturatedFat 12.5, Cholesterol 97.6, Sodium 352.8, Carbohydrate 70.3, Fiber 2.5, Sugar 48.3, Protein 6.3

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