Caramel Coffee Cake
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 treat.
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 (70 grams) sour cream room temperature
- ¼ cup (65 grams) whole milk room temperature
- 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. The mixture might look lumpy, that's okay.
- 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) Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 35-40 minutes or until a toothpick inserted comes out clean. If the cake is browning before done, 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! Recipe linked in notes
- This cake is best enjoyed the day it’s made. If you’re enjoying leftovers the next day, simply pop each slice in the microwave for 10-15 seconds to soften the crumb, it makes a huge difference!
Notes
This is my favorite caramel sauce recipe!
*Make sure your oven is set to 325°F, not 350°F.
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.
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.
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. Refrigerating 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 on top if you can.
sour cream cake base recipe adapted from preppykitchen
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.