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Caramel Pecan Streusel Coffee Cake

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  • Yield: 12 1x

Ingredients

Scale
  • Streusel:
  • 1 3/4 cups granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 cup rolled oats ( not instant)
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
  • 1/2 cup sea salt caramel chips
  • Filling:
  • 1 cup brown sugar
  • 3/4 cup chopped pecans
  • 3 tablespoons dark cocoa powder
  • 1 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup sea salt caramel chips
  • Cake:
  • 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1/3 cup brown sugar
  • 1 tablespoon vanilla
  • 3 large eggs
  • 3 3/4 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoons kosher salt
  • 1 1/4 cups buttermilk
  • 3/4 cup sour cream
  • 1 cup sea salt caramel chips

Instructions

  1. Preheat oven to 350° F. Spray a 9″x13″ baking pan,with non-stick cooking spray. Line pan with a sheet of parchment paper (leaving long edges for easy removal later) and spray parchment paper.
  2. Streusel topping:
  3. Whisk all of the dry ingredients together in a medium bowl until combined. Place all ingredients into a food processor bowl and add butter. Pulse mixture until moist and has texture of pebbles. Alternately: cut the butter into small bits, add to bowl, and use your fingers to mix. Set aside.
  4. Filling:
  5. Whisk all of the ingredients together in a small bowl until combined. Set aside.
  6. Cake Batter:
  7. Using a mixer (stand or hand), beat the butter and sugars together in a large bowl until they are well-combined, 3-4 minutes. Beat in the vanilla and one egg at a time until light and fluffy.
  8. In a medium bowl whisk the flour, baking powder, and salt together, set aside
  9. Measure buttermilk into a glass measuring cup and add sour cream, stir until blended.
  10. Beat the dry mixture into the butter sugar mixture in thirds, alternating with the wet mixture, until just combined. Gently fold in the salted caramel chips
  11. Scoop half of the batter into the prepared pan and smooth evenly.
  12. Scatter the filling mixture evenly over the batter.
  13. Add the remaining batter on top of the filling in dollops, then using an off-set spatula or knife, gently spread it over the filling. Run a skewer, through the batter a few times to swirl the filling a bit.
  14. Scatter the streusel over the top of the whole thing
  15. Place pan into the preheated oven and bake for 60 minutes, or until the streusel is golden and a toothpick or skewer inserted in the center should come out clean.
  16. Allow to cool for 30 minutes before cutting,using the parchment paper “handles” to lift it from the pan.
  17. Store completely cooled cake wrapped, at cool room temperature, for up to 5 days.

Notes

The 12 serving size is a large piece. May be cut smaller.
Maybe drizzled with caramel sauce.

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Find it online: https://whattheforksfordinner.com/caramel-pecan-streusel-coffee-cake/