This Sinful Cinnamon Coffee Cake is the perfect breakfast treat for the upcoming Holiday. This recipe has a lot of similarities to cinnamon rolls, but doesn’t require the same amount of time. The topping is made with pecans and a brown sugar caramel sauce. For best results, be sure to grease the pan well and invert the cake while it’s hot, the caramel sticks more as it cools. The buttermilk and yogurt give the cake a tangy quality and reduce the fat content a bit. For me, I know you will find that hard to believe. I don’t know about the rest of you but I’m having a hard time getting my act together for decorating this year. We put up two trees, one in the living room and one in the family room. One up, one to go! I have had boxes out for a week now and can’t seem to pull the plug! I guess the most important thing is that I will have it all done by the time our boy’s get home for Christmas. I should just relax and know all will get done eventually, but then I start thinking about buying present’s and I haven’t even started that yet either. Okay just relax! I will cook instead, because as some of you know that is my true passion and therapy, I’m the happiest in the kitchen looking through recipes or creating my own. Really, some of the best gifts are homemade foods and baked goods. So I will take a breath and make this “Cinnamon Roll” Coffee Cake and share it with loved ones and best friends. I hope you will be inspired to bake or cook and give the gift of homemade love this year! Please leave me a comment and let me know what you think. Thanks, Stacey
“Cinnamon Roll” Coffee Cake:
This recipe is from the magazine Cuisine At Home.
For the Caramel:
Stir together; Sprinkle with:
3/4 cup brown sugar
1/4 cup heavy cream
pinch of salt
1 cup chopped pecans, toasted
For the Streusel:
1/2 cup brown sugar
1/3 cup all-purpose flour
4 Tbs. unsalted butter, sliced
1-1/2 Tbs. ground cinnamon
1/4 tsp. table salt
For the Cake:
1/2 cup buttermilk
1/4 cup lowfat vanilla yogurt
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
1/2 cup unsalted butter, softened
3/4 cup sugar
Preheat oven to 350; coat a 9″ cake pan with nonstick spray.
Stir together brown sugar, cream, and 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 salt for the streusel in a food processor. Pulse until small clumps form; set aside.
Whisk buttermilk, yogurt, and eggs together for the cake in a measuring cup with a pour spout.
Sift flour, baking powder, soda, and salt onto a paper plate.
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 50-60 minutes, or until a tooth-pick 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.