COUSIN MARIE'S OLD FASHIONED COFFEE CAKE WITH CARAMEL TOPPING
A light, moist and richly delicious coffee cake that is perfect for Brunch, Breakfast or any ole time at all.
Provided by Judy
Categories Dessert
Time 40m
Number Of Ingredients 13
Steps:
- Mix the brown sugar, cinnamon and melted butter well
- Stir in chopped walnuts and set aside
- In food processor add dry ingredients, baking powder, flour, white sugar, salt, and pulse until blended
- Cut softened cream cheese and butter into chunks and add to food processor and pulse until blended. The mixture will stick together if pressed in your hand.
- Put the mixture from the food processor into a large bowl. Make a well in the centre and add the cream, vanilla, and egg. Break the egg yolk and blend slowly, just until everything is moistened. Like when you are making muffins.
- Preheat the oven to 375 and grease and 8 X 8 square pan.
- Press the cake mixture into the plan
- Add small chunks of cream cheese around the top - I push them in slightly with my finger!
- Spoon on the brown sugar topping (this will sink into the cake as it bakes)
- Bake for 30 to 35 minutes.
- Let cool and Enjoy with a smoky dark coffee.
BLUM'S COFFEE CRUNCH CAKE
Martha recreates the iconic dessert from Blum's Bakery in San Francisco. It teams a light sponge cake with rich coffee frosting and crunchy shards of coffee-flavored candy. Martha made this recipe on "Martha Bakes" episode 710.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. Add 3/4 cup water, oil, egg yolks, zest, and vanilla; beat until smooth.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed. With machine running, add remaining 3/4 cup sugar in a slow steady stream, beating until incorporated and stiff glossy peaks form.
- Remove bowl from mixer. Gently but thoroughly, fold beaten egg whites into batter, in two additions. Pour batter into a 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven, and invert onto a narrow necked bottle if your pan doesn't have feet. Let stand until cool, about 1 hour, before removing pan.
- Place cake on a serving platter. Cover cake with an even layer of frosting. Just before serving, sprinkle top and sides of cake generously with coffee crunch.
CARAMEL CRUNCH COFFEE CAKE
Make and share this Caramel Crunch Coffee Cake recipe from Food.com.
Provided by Dani Jean
Categories Breads
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Cream together 1/4 cup margarine, 1/2 teaspoon vanilla, 1 1/2 cup confectioners' sugar, 1/2 tablespoon milk.
- Set aside.
- Heat oven to 275 degrees F.
- Combine brown sugar and water in a 4 cup microwave proof cup.
- Microwave on high 5 minutes until sugar is completely dissolved.
- Remove from microwave and stir in vanilla and salt.
- In mixing bowl, mix oats and brown sugar mixture.
- Spread onto parchment lined cookie sheet and bake 45 minutes-1 hour until golden brown.
- Preheat oven to 325°.
- In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy.
- Add eggs and vanilla and mix well.
- In a separate bowl combine flour, baking powder and salt.
- Add this dry mixture to the moist ingredients a little at a time.
- Add milk and mix well.
- Pour half the batter into a 9 x 13 baking pan that has been buttered and dusted with a light coating of flour.
- Sprinkle with caramels and cinnamon.
- Pour remaining batter over.
- Bake 50 minutes or until edge begins to brown.
- Spread cream cheese topping over slightly cooled cake.
- Sprinkle granola topping over cream cheese.
Nutrition Facts : Calories 548.4, Fat 25.3, SaturatedFat 13.3, Cholesterol 87.9, Sodium 353.4, Carbohydrate 75.1, Fiber 2, Sugar 48.1, Protein 6.9
CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE
Number Of Ingredients 6
Steps:
- Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
- I keep this cake in the fridge- it's delicious cold!
Nutrition Facts : Servingsize 1 serving, Calories 77 kcal
CARAMEL CRUNCH CAKE
I received this recipe from my sister-in-law, and I love how the cake comes together with a convenient mix, water and egg whites. Crushed candy bars make a fun addition to the moist treat. -Heather Dollins of Poplar Bluff, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, water and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving.
Nutrition Facts : Calories 250 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 290mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL CRUNCH CAKE
Make and share this Caramel Crunch Cake recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350F.
- Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth.
- In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through.
- Gradually add sugar and continue beating until meringue is firm and stands in peaks.
- Fold batter gently into meringue until just blended; do not stir.
- Gently spoon batter into ungreased tube pan.
- Cut through batter with a knife to break up bubbles and level mixture.
- Bake in preheated oven for 50-55 minutes or until top springs back when touched.
- Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool.
- Let stand until cool, then loosen with spatula and place on plate.
- Split cake into four layers.
- While cake is baking, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer.
- Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan.
- Immediately pour into ungreased shallow metal pan.
- Do not stir or spread; let cool without moving.
- Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
- Whip cream, sugar and vanilla until stiff.
- Spread half of cream between layers and remainder on top and sides.
- Refrigerate until ready to serve.
- Just before serving, cover cake with crushed caramel candy.
CARAMEL CRUNCH
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes scant 1/2 cup
Number Of Ingredients 1
Steps:
- Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
- Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.
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- Line a baking sheet with parchment paper or Silpat. Measure the baking soda into a small bowl and set aside. In a medium saucepan, combine the sugar, water and corn syrup and place over medium high heat. Stir until the sugar is dissolved. Bring to a boil and cook undisturbed until the sugar starts to color around the edges. Gently swirl the pan to even out the color and continue to cook until the mixture turns a light amber. Immediately remove the pan from the heat and stir in the nuts. Stir until the nuts are thoroughly coated. Stir in the baking soda, it will foam. Pour the mixture onto the prepared baking sheet. Do not spread the mixture. Let it cool completely.
- In the bowl of stand mixer, combine the heavy cream, crème fraiche and sugar. With the whisk attachment beat on low speed to combine the ingredients and then increase to medium high speed and whip until soft peaks form.
CARAMEL-CRUMB COFFEE CAKE RECIPE
From myrecipes.com
5/5 (3)Calories 514 per serving
- Prepare streusel: Combine butter and candies in a small microwavable bowl and microwave on medium (50%) power 2 minutes. Stir, and if mixture is still stiff, continue to cook at medium power in 30- second intervals and stir just until melted and smooth. Let cool for 5 minutes. Combine flour, brown sugar and salt in a medium bowl, mixing well with fingers. Add caramel mixture; stir with a fork until crumbly. Set aside.
- Cream butter and sugar in bowl of an electric mixer at high speed until fluffy, about 5 minutes. Beat in eggs one at a time until well blended. Mix in sour cream and vanilla extract at low speed until incorporated. Add flour mixture 1/2 cup at a time, mixing at low speed just until blended. Scrape half of batter into prepared pan. Crumble half of streusel on top. Spoon remaining batter on top, spreading gently. Crumble remaining streusel on top.
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