Caramel Twist Coffee Cake Recipes

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SWEET POTATO-CARAMEL TWIST COFFEE CAKE



Sweet Potato-Caramel Twist Coffee Cake image

Three different sweets create the yummy goodness in these twists: brown sugar, corn syrup and sweet potatoes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 12

Number Of Ingredients 9

1/3 cup butter or margarine
1/2 cup packed brown sugar
1/4 cup corn syrup
1/2 cup chopped pecans
2 1/2 cups Original Bisquick™ mix
2/3 cup mashed vacuum-pack sweet potatoes
1/3 cup milk
2 tablespoons butter or margarine, softened
3 tablespoons packed brown sugar

Steps:

  • Heat oven to 400°F. Melt 1/3 cup butter in ungreased square pan, 9x9x2 inches, in oven. Stir in 1/2 cup brown sugar and the corn syrup. Sprinkle with pecans.
  • Mix Bisquick mix, sweet potatoes and milk until dough forms a ball. Turn dough onto surface dusted with Bisquick mix. Knead lightly 10 times. Roll or pat into 12-inch square. Spread 2 tablespoons butter over dough. Sprinkle 3 tablespoons brown sugar over butter. Fold dough into thirds; press edges together to seal. Cut crosswise into twelve 1-inch strips. Twist ends of each strip in opposite directions. Arrange twists on pecans in pan.
  • Bake 25 to 30 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; leave pan over coffee cake 1 minute. Serve warm.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 19 g, TransFat 1 g

CARAMEL TWIST COFFEE CAKE



Caramel Twist Coffee Cake image

This is another of Bisquick's great recipes. Sweet potatoes, corn syrup and brown sugar. Very yummy! Note: I used Maple Syrup instead of the corn syrup.

Provided by Pat Duran

Categories     Other Breakfast

Time 55m

Number Of Ingredients 9

1/3 c butter or margarine
1/2 c brown sugar, firmly packed
1/4 c corn syrup or maple syrup
1/2 c chopped pecans
2 1/2 c bisquick mix
2/3 c sweet potatoes, whole canned,drained and mashed
1/3 c milk -i used evaporated pet milk
2 Tbsp butter or margarine, softened
3 Tbsp brown sugar, firmly packed

Steps:

  • 1. Heat oven to 400^. Melt 1/3 cup butter in ungreased square pan, 9x9-inch, in oven. Stir in sugar and corn syrup. Sprinkle with pecans.
  • 2. Mix Bisquick, sweet potatoes and milk until dough forms a ball. Turn dough onto surface dusted with Bisquick. Knead lightly 10 times. Roll or pat into 12-inch square. Spread butter over dough. Sprinkle with brown sugar over butter. Fold dough into thirds; press edges together to seal. Cut crosswise into 12 one-inch strips. Twist ends of each strip in opposite directions. Place twists on pecans in pan.
  • 3. Bake 25-30 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; leave pan over coffee cake 1 minute. Serve warm. Great cool too.

PULL-APART CARAMEL COFFEE CAKE



Pull-Apart Caramel Coffee Cake image

The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. -Jaime Keeling, Keizer, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 4

2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 457mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

ARLENE'S CARAMEL & STREUSEL COFFEE CAKE



Arlene's Caramel & Streusel Coffee Cake image

We just love this light and tasty coffee cake. The extended mixing time may be a bit of work, but the result is worth every minute!

Provided by Arlene Jacobson

Categories     Cakes

Number Of Ingredients 19

1 box extra moist yellow cake mix
1 box instant vanilla pudding (small)
3/4 c vegetable oil
3/4 c water
4 eggs
1 Tbsp each - butter extract/ flavoring and vanilla extract
1/4 c caramel ice cream topping, heated
STREUSEL MIX
1/4 c white sugar
1/4 c packed light brown sugar
1 Tbsp cinnamon (more if you like more cinnamon flavor)
1/3 c bisquick® mix
3-4 Tbsp cold butter, cut into small pieces... (place in freezer to get them cold)
GLAZE
3/4 c powdered sugar
1-2 Tbsp hot milk or cream
1 Tbsp melted butter or ( ½ t. butter extract/flavoring if preferred)
1/3 c softened cream cheese
1/4 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350. (I use the convection setting which takes off about 10 minutes baking time). Spray a 9x13-glass(must be glass) baking pan with cooking spray. Add first 5 ingredients to mixer in order given. Beat exactly 8 minutes at medium speed. Add butter and vanilla extract. Pour the batter into oiled pan. Sprinkle the streusel mix over top. Take a knife (I use a chop stick...it works great) and swirl the streusel throughout making sure to go only about 1" deep into the batter by making "S" swirls, and then drizzle the caramel topping over this.
  • 2. Bake @350 on middle rack for 40-45 minutes, or until toothpick inserted in the middle comes out clean. After removing from oven, let sit on wire rack for a few minutes.
  • 3. For the glaze Warm the milk/cream. Whip cream cheese, adding milk/cream, butter/butter extract and powdered sugar, mixing well to blend. Add vanilla and stir until smooth and creamy.
  • 4. While cake is still quite warm, drizzle with Glaze, then cool completely on rack

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