Indulge in the delectable Caramel Twist Coffee Cake, a symphony of flavors that will tantalize your taste buds. This irresistible treat features a moist and tender coffee cake base swirled with a luscious caramel filling, creating a delightful contrast of textures and flavors. Topped with a crunchy pecan streusel, this coffee cake offers a delightful combination of sweetness, nuttiness, and a hint of coffee that will leave you craving more. This recipe also includes variations for a classic Coffee Cake, a decadent Chocolate Chip Coffee Cake, and a delightful Sour Cream Coffee Cake, each offering a unique twist on the beloved classic. Whether you're a coffee cake aficionado or simply seeking a delectable sweet treat, this recipe collection is sure to satisfy your cravings.
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SWEET POTATO-CARAMEL TWIST COFFEE CAKE
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
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
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
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.
Tips:
- Use room temperature ingredients: This helps the batter come together more easily and evenly.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Use a light-colored baking pan: This will help the cake bake evenly.
- Don't overbake the cake: Overbaking can make the cake dry. Check the cake for doneness a few minutes before the baking time is up.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
- Store the cake in an airtight container at room temperature for up to 3 days: You can also freeze the cake for up to 2 months.
Conclusion:
This Caramel Twist Coffee Cake is a delicious and easy-to-make coffee cake that is perfect for any occasion. With its moist and flavorful cake, gooey caramel filling, and sweet cream cheese frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this Caramel Twist Coffee Cake a try. You won't be disappointed!
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