Easy Caramel Coffee Cake (using Store-Bought Caramel)

square slice of coffee cake with icing drizzled on top surrounded by other slices.

Easy Caramel Coffee Cake (using Store-Bought Caramel)

This soft & tender Caramel Coffee Cake has a delicious soft vanilla cake, layer of a buttery, cinnamon streusel, and topped with ribbons of delicious caramel sauce using easy store-bought caramel.

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 365kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

Streusel

8 tbsp unsalted butter melted and cooled
¾ cup granulated sugar
1 cup all-purpose flour spooned and leveled
1 ½ tsp cinnamon

Cake

2 cups all-purpose flour spooned and leveled
2 tsp baking powder
½ tsp salt
¼ cup unsalted butter at room temperature
¾ cup granulated sugar
1 large egg at room temperature
1 large egg yolk at room temperature
2 tsp vanilla extract
¼ cup sour cream at room temperature
½ cup whole milk at room temperature
3 tbsp caramel sauce

Icing

½ cup confec sugar
¼ tsp vanilla
1 ½-2 teaspoons milk or cream

Instructions

Make streusel- in a bowl, melt the butter and let it cool for a few minutes. Mix in the sugar, flour, and cinnamon until combined. Place this in the fridge while making the rest of the cake.
8 tbsp unsalted butter, ¾ cup granulated sugar, 1 cup all-purpose flour spooned and leveled, 1 ½ tsp cinnamon
Preheat oven to 350 F and grease an 8x8 square pan. Line with parchment paper for easy removal. Set aside.
In a small bowl, mix together the flour, baking powder, and salt.
2 cups all-purpose flour, 2 tsp baking powder, ½ tsp salt
In a separate large bowl, use an electric mixer to cream sugar and butter together until smooth, about 1-2 minutes. Add the egg, egg yolk, vanilla extract, and sour cream, mixing until combined.
¼ cup unsalted butter, ¾ cup granulated sugar, 1 large egg, ¼ cup sour cream, 2 tsp vanilla extract, 1 large egg yolk
Add the flour mixture and milk in alternating additions, starting and ending with the flour mixture. Mix until just combined, be careful not to overmix here.
½ cup whole milk
Pour half the batter in the greased pan. Sprinkle a little less than half of the streusel on top of the batter. Carefully spread the rest of the batter on top. Top evenly with the remaining streusel, and then drizzle the caramel sauce on top of that (I heated my caramel in the microwave for a few seconds to get it to be more runny)
3 tbsp caramel sauce
Bake for 35-40 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan for 10-15 minutes, and then allow to cool completely.
Once cooled, top with icing- in a small bowl whisk together the powdered sugar and milk until smooth. Drizzle the sugar glaze over the cake, slice, and enjoy.
½ cup confec sugar, ¼ tsp vanilla, 1 ½-2 teaspoons milk or cream

Notes

If you want, you can leave the layer of streusel out of the middle of the cake and just crumble it all on top of the batter.

I tested this in an 8x8 square pan and 9-inch round pan, both worked great. 9x9 square pan is too large.

Depending on your oven temperature, this cake might take longer to bake.
Store in an airtight container at room temperature for 3-4 days, or up to a week in the fridge. It can also be frozen for up to 3 months.

Nutrition