Caramel Swirl Coffee Cake Recipes

COUSIN MARIE'S OLD FASHIONED COFFEE CAKE WITH CARAMEL TOPPING

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.

PULL-APART CARAMEL COFFEE CAKE

Steps:

• Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

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.

CARAMEL SWIRL PECAN CAKE

Steps:

• Generously grease and flour a 10-inch bundt cake pan.
• In a large mixer bowl, combine dry cake mix, water, eggs, and vanilla.
• Blend until moistened.
• Beat as directed on package.
• Measure 1 cup batter into a small mixing bowl.
• Add the caramel topping, nuts and flour; mix well.
• Pour half the yellow cakebatter into prepared pan; pour caramel mixture over batter in pan.
• Cover with remaining batter; swirl lightly.
• Bake at 350F for 40 to 50 minutes until toothpick inserted in center comes out clean; cool upright in pan 15 minutes.
• Remove from pan.
• Cool completely.

COFFEE CARAMEL SWIRL ICE CREAM

Steps:

• Make caramel swirl:
• In a 3-quart heavy saucepan boil sugar, corn syrup, water, and a pinch salt over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel. Caramel swirl may be made 1 week ahead and chilled, covered. Bring caramel swirl to room temperature before using. (If caramel swirl is too stiff to pour, heat slightly.)
• Make custard:
• In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully pour cream and milk down side of kettle (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved.
• In a large bowl lightly beat eggs. Add hot cream mixture in a slow stream, whisking, and pour into kettle. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Whisk in espresso powder and vanilla until espresso powder is dissolved. Pour custard through a fine sieve into another large bowl and cool. Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days.
• Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it. Repeat layering with remaining ice cream and caramel swirl. Freeze ice cream until hard, at least 8 hours, and up to 1 week.