This caramel coffee cake is an absolute dream. The sour cream cake base is wonderfully tender, topped with a delicious crumb and finished off with a drizzle of salted caramel sauce. It comes together in no time, making it perfect for a cozy afternoon. The salted caramel brings a rich, salty-sweet depth that pairs beautifully with a cup of coffee or tea. Trust me, this is the kind of treat that makes any day feel a little more comforting!
Caramel coffee cake is the perfect choice for any occasion, especially brunch get-togethers. Its rich, buttery flavor and the warm aroma that fills your kitchen while it bakes create a cozy atmosphere that everyone loves. It's super easy to whip up on a weekend baking day—perfect for those of us who want to impress without spending all day in the kitchen. Whether you’re enjoying a slice after dinner or as a mid-afternoon treat, this cake’s moist texture and sweet & salty caramel topping makes it a delicious favorite anytime you need a treat!!
Looking for more sweet Brunch inspo? Check out my orange chocolate muffins, blueberry chocolate chip muffins, lemon curd muffins, cardamom banana bread, and banana chocolate chunk muffins!
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Why you'll love this recipe
- Super Tender Crumb: The cake has a light and fluffy texture that melts in your mouth thanks to the sour cream and butter!
- Crumb Topping: The buttery, crunchy crumb topping with cinnamon adds a delicious contrast to the soft cake, taking it to the next level.
- Salted Caramel: That rich salted caramel drizzled on top perfectly balances sweet and salty, giving it a gourmet touch. If you love caramel notes, check out my banoffee tarts!
- Ease of Preparation: With simple ingredients and straightforward steps, this recipe is a breeze to make, so you can enjoy it anytime!
Equipment
Using a kitchen scale for this caramel coffee cake recipe is a total game changer. Weighing your ingredients ensures you get the right amounts every time, which is especially important for flour—if it’s packed too tightly, your cake can turn out dry. With a scale, you can just add everything directly to the mixing bowl, eliminating the guesswork and resulting in perfect consistency. Plus, it cuts down on cleanup since you’re only using one bowl and the scale instead of multiple measuring cups. In the end, you get a deliciously tender cake with minimal hassle, making your baking experience much more enjoyable!
Ingredients
Caramel and coffee cake ingredients:
- Sour Cream: Using sour cream gives the cake its rich moisture and tender crumb. If you don’t have it, whole milk plain greek yogurt works as a great substitute.
- Butter: A must-have for a rich flavor and moist texture; using high-quality butter makes a noticeable difference.
- Dark Brown Sugar: This ingredient in the crumb topping adds a deep molasses flavor, enhancing the overall taste of the cake. I love using dark brown sugar in baking.
- Salted Butter in the Crumb: I love using salted butter for the crumb topping because it adds a nice saltiness. If you’re using unsalted butter, add ½ teaspoon of kosher salt.
- Cinnamon: A must in the crumb mixture for that warm, comforting flavor that perfectly complements the sweetness of the cake!
- Salted Caramel Topping: Drizzling salted caramel over the cake makes it extra special and delicious. Adding a rich, deep, and slightly salty layer that ties everything together beautifully! Check out my caramel cheesecake no bake and chocolate cake salted caramel too!
See recipe card below for quantities.
Substitutions
- Pecans in the Crumb: Adding chopped pecans to the crumb topping provides a great crunch. Pecans would make it perfect for holiday baking.
- Orange Zest: Incorporating orange zest into the batter or crumb mixture adds a bright, citrusy note that makes it extra cozy!
- Chocolate Chips: Tossing in some chocolate chips in the crumb gives the cake a chocolatey note. Who doesn't love caramel chocolate?
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make this crumb coffee cake recipe!
Step 1. Preheat the oven to 325°F. Line an 8X8 metal baking pan with parchment paper. In a medium bowl combine the ¾ cup of flour, sugars, and cinnamon. (recipe has been tweaked photo might look different above)
Step 2. Stir in the melted butter and mix well. It will be crumbly. Stir in the remaining flour until crumbly with large pieces. Set aside.
Step 3. Using a handheld mixer or stand mixer, beat the butter and sugar until light and fluffy, about 2 minutes.
Step 4. Add the egg, mix until combined. Add the milk, vanilla, and sour cream, mix until combined, about 30 seconds. Scrape down the bowl as needed.
Step 5. Whisk together the flour, salt, baking soda, and baking powder. Add it in 2 batches, mix until combined. Do not over mix. Pour the batter into the pan, spreading it out evenly.
Step 6. Top with the crumble evenly (break it up if needed) Bake for 40 minutes or until a toothpick inserted comes out clean. Set aside to cool before topping with caramel. Drizzle with salted caramel when cooled down. I used about ½ a cup, you can drizzle with as much as your heart desires!
Hint: Don't over mix the crumb topping, it will become one big clump, just mix until the flour is combined.
Pro tips
- Don’t Over Mix the Cake Batter: Mix just until the ingredients are combined to keep the cake tender and fluffy; over mixing can lead to a dense texture.
- Use Room Temperature Ingredients: Allowing your eggs and dairy to come to room temperature helps create a smoother batter and ensures even mixing.
- Don’t Skip the Salt or Vanilla Extract: These ingredients are essential for enhancing flavor, the vanilla is the main flavor in the cake.
FAQ
Can I freeze this caramel coffee cake?
Yes! I recommend freezing the cake without the caramel sauce on top. Defrost on the counter at room temperature and top with caramel before serving.
Can I double this recipe?
Yes! I highly recommend using a metal baking pan, a 9X13 pan will work if doubling this recipe, the baking time will be longer, check after 35 minutes.
Can I bake this in a round cake pan?
Yes! Make sure to grease and line the pan with parchment paper.
Storage
Room Temperature
The coffee caramel cake can be stored at room temperature in an airtight container for up to 3 days.
Refrigerator
I do not recommend storing the cake in the refrigerator. Regriferating baked goods dries them out!
Freezer
Store the cooled down can in an airtight container for up to 2 months in the freezer. I recommend freezing without the caramel sauce if you can.
Related
Looking for other recipes like this? Try these:
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📖 Recipe
Caramel Coffee Cake
Equipment
- 8X8 metal baking pan
- Mixing bowls
- Measuring cups or a kitchen scale
- Measuring Spoons
- Parchment Paper
Ingredients
- If you want to make homemade salted caramel find the link in the notes section and make it first so it has time to cool and thicken.
Crumb Topping
- 8 tablespoons (113 grams) melted salted butter add ¼ teaspoon of kosher salt if you do not have salted butter
- ½ cup (100 grams) dark brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 2 teaspoons cinnamon
- 1 ¼ cups (156 grams) all purpose flour
Cake
- 8 tablespoons (113 grams) unsalted butter room temperature
- ½ cup (100 grams) granulated sugar
- 1 large egg room temperature
- ⅓ cup sour cream room temperature
- ¼ cup whole milk
- 2 teaspoons vanilla extract
- 1 ½ cups (180 grams) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
Crumble
- Preheat the oven to 325°F. Line an 8X8 metal baking pan with parchment paper.
- In a medium bowl combine the ¾ cup of flour, sugars, and cinnamon. Stir in the melted butter and mix well. It will be crumbly. Stir in the remaining flour until crumbly with large pieces. Set aside.
Cake
- Using a handheld mixer or stand mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the egg, mix until combined. Add the milk, vanilla, and sour cream, mix until combined, about 30 seconds. Scrape down the bowl as needed.
- Whisk together the flour, salt, baking soda, and baking powder. Add it in 2 batches, mix until combined. Do not over mix.
- Pour the batter into the pan, spreading it out evenly.
- Top with the crumble evenly (break it up if needed) Bake for 40 minutes or until a toothpick inserted comes out clean. If the cake is browning before 40 minutes, loosely cover with foil.
- Set aside to cool before topping with caramel.
- Drizzle with salted caramel when cooled down. I used about ½ a cup, you can drizzle with as much as your heart desires!
Brian says
This went perfectly with my morning coffee!
Lauren says
The crumb on top with the caramel, oh my gosh
Amanda says
yay! thank you!!