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Ingredients
| light brown sugar (packed): 3/4 cup |
| heavy whipping cream (fluid): 1/4 cup |
| salt: 1 dash |
| pecans (chopped): 1 cup (toasted) |
| light brown sugar (packed): 1/2 cup |
| all-purpose flour (unsifted): 1/3 cup |
| unsalted butter: 4 Tbl (sliced) |
| ground cinnamon: 1 1/2 Tbl |
| Kosher salt: 1/4 tsp |
| unsalted butter: 1/2 cup (softened) |
| granulated sugar: 3/4 cup |
| buttermilk: 1/2 cup |
| lowfat vanilla yogurt: 1/4 cup |
| eggs: 2 |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| Kosher salt: 1/2 tsp |
Cinnamon Roll Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
9 serving(s)
Tags
- Preheat oven to 350°; coat a 9" pan with nonstick spray.
- Stir together brown sugar, cream, and pinch of 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 1/4 teaspoons salt for the streusel in a food processor. Pulse until small clumps form; set aside. If you don't have a food processor, do it by hand.
- Whisk buttermilk, yogurt, and eggs together.
- Sift flour, baking powder, soda, and 1/2 teaspoons salt together.
- 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 40-45 minutes, or until a toothpick 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.
- The top is a little sticky, so use a sharp thin bladed knife to cut.