Caramel Swirl Coffee Cake Recipes

COFFEE SWIRL CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix coffee and hot water; cool 10 minutes.
• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Beat in flour mixture, milk and sour cream on low speed until blended.
• Remove 1 cup of the batter; stir into cooled coffee. Pour remaining batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter in pan. Cut through batters with knife for marbled design.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack; remove from pan to wire rack. Cool at least 1 hour 30 minutes. Serve warm or cool.

COFFEE-CARAMEL SWISS ROLL

Steps:

• Preheat oven to 350 degrees. Brush a 13-by- 18-inch rimmed baking sheet with oil. Line bottom with parchment; brush parchment with oil.
• Cake: Whisk together flour, salt, and baking powder to combine. In a large heatproof bowl, whisk hot water with 1/2 cup granulated sugar until dissolved. Whisk in oil, then egg yolks and vanilla until smooth. Whisk flour mixture into sugar mixture just until combined. In a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until frothy. Add cream of tartar, increase speed to medium-high, and continue beating until soft peaks form. Gradually add remaining 1/4 cup granulated sugar; continue beating until stiff, glossy peaks form. Stir one-third of egg whites into batter. Gently fold in remaining egg whites just until no white streaks remain. Transfer to sheet; spread evenly to edges with an offset spatula.
• Bake until pale golden and pulling away from edges, and top springs back when lightly touched, 17 to 19 minutes. Let cool on a wire rack 5 minutes. Meanwhile, generously dust a kitchen towel with confectioners' sugar. Flip cake out onto towel, remove parchment, and generously dust top with more confectioners' sugar. Starting at one short end, roll up cake in towel. Let cool completely, about 1 hour.
• Syrup: Meanwhile, in a small saucepan, bring granulated sugar and 3 tablespoons water to a boil, stirring until dissolved. Remove from heat; whisk in espresso powder until dissolved (mixture will foam). Transfer to a heatproof bowl and refrigerate until cold, about 30 minutes.
• Filling: Meanwhile, prepare an ice-water bath. In a saucepan, combine granulated sugar, 1 tablespoon water, and salt. Cover; cook over medium heat, swirling a few times, until boiling and sugar has dissolved, about 5 minutes. Uncover and continue boiling, undisturbed, until mixture turns golden amber, 3 to 5 minutes more. Remove from heat. Carefully add cream in a slow, steady stream (it will bubble up and splatter). Return to medium heat; cook, stirring, until smooth. Transfer to a bowl set in ice-water bath; let stand, stirring a few times, until cold, about 30 minutes. Remove from bath; whisk to stiff peaks.
• Unroll cake. Brush any residual sugar from top, then brush evenly with espresso syrup. Dollop with filling and spread evenly with an offset spatula, leaving a 1/2-inch border. Starting at one short end, roll up cake (without towel). Wrap cake roll in towel and transfer to a baking sheet, seam-side down, to maintain cylindrical shape. Refrigerate until filling sets, at least 8 hours and up to 1 day.
• Frosting: In a saucepan, bring 2 inches of water to a simmer over medium heat. In a large heatproof bowl, combine egg whites, granulated sugar, cream of tartar, corn syrup, and water. Transfer bowl to pan (do not let bottom touch water). Beat on high speed until stiff peaks form, about 5 minutes. Remove bowl from heat; continue beating on high until mixture is no longer warm to the touch, about 5 minutes more.
• Remove cake roll from towel; transfer to a cake plate. Spread frosting evenly over top and sides. (Frosted cake can be refrigerated, uncovered, up to 3 hours before slicing and serving.) Briefly wave a kitchen torch over frosting until golden brown in places. Slice cake into rounds; serve.

PUMPKIN ROLL WITH COFFEE-CARAMEL CREAM

Steps:

• Heat the oven to 350 degrees. Butter a 13-by-18-inch rimmed baking sheet. Line it with parchment paper, then butter the parchment.
• Prepare the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.
• Spread the batter onto the prepared sheet in an even layer. (It won't look very thick.) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.
• Meanwhile, set a clean dish towel on a work surface. Dust until evenly coated with confectioners' sugar.
• Remove the cake from the oven and use a paring knife to loosen it from the edges. Immediately flip the cake out onto the prepared towel and peel off the parchment paper. Starting from one of the short edges of the towel, roll the cake and towel up into a spiral, taking care not to compress the cake. Transfer the towel-wrapped cake to a rack to cool completely, about 1 hour.
• While the cake bakes, prepare the filling: Add 1 tablespoon water to a small saucepan. Add the granulated sugar and bring to a simmer, without stirring, over medium-high heat. Once the sugar starts to turn amber in spots, swirl the pan to help the sugar cook evenly. Continue to cook the sugar mixture, swirling occasionally, until it turns a deep amber color, 6 to 8 minutes. Remove it from the heat and immediately stir in the cream, butter and ground coffee. (Be careful, as the mixture will steam and bubble.)
• Cook for another minute or two over medium heat, stirring until the mixture is smooth and creamy, then carefully pour it into the bowl of a stand mixer fitted with the paddle attachment. Let the caramel cool for a few minutes but don't let it cool completely, as it will harden.
• With the mixer on low, add the cream cheese a few pieces at a time until it's all incorporated, scraping down the sides of the bowl as needed. (Don't worry if the first few pieces melt a bit when they hit the caramel.) Beat in the confectioners' sugar. Transfer to a smaller bowl, if you'd like, cover and chill until completely cold, at least 1 hour.
• When you're ready to assemble, whip 1/2 cup heavy cream to stiff peaks. Fold the whipped cream into the chilled cream cheese mixture.
• Carefully unroll the cooled cake. Spread the filling evenly over the cake and then roll it back up without the dish towel. Trim about 1 inch from each end of the cake. Transfer to a serving plate, dust with confectioners' sugar, if using, and serve immediately. (You can also make the cake in advance and refrigerate up to 24 hours, but wait to dust with confectioners' sugar until you're ready to serve.)

CARAMEL SWIRL COFFEE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees Grease a bundt pan Beat butter and sugars, add eggs, vanilla and buttermilk. Gradually add dry ingredients. Reserve 2 cups of batter in a separate bowl. Pour remaining batter into bundt pan. Add 3/4 cup of the caramel sauce to the reserved batter and then pour this over the batter in the bundt pan. Swirl it through the batter. Bake for 50 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes and invert on a plate. After another 20 minutes poke holes over top of cake and drizzle remaining sauce over cake.

EASY CARAMEL CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
• Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
• Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
• Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.