Every time I bake a coffee cake, I envision myself sitting on our serene rooftop wearing a big, thick cardigan and sipping hot coffee while I eat a dainty slice of said coffee cake. In reality, there are some issues with that image. First of all, who has time to sit around? Secondly, the construction on our block makes our rooftop anything but serene these days. Also, I don’t drink coffee.
The one thing that’s so perfectly right about that image is the presence of coffee cake, although not usually a dainty slice.
I have a long-standing baking/eating love of coffee cake. They appeal to me on many levels. They’re usually a no-fuss recipe. They tend to be a bit more subtle on the sweetness scale. There’s almost always a crumb topping. And, best of all, they’re an excellent excuse to eat cake most any time of day.
This particular coffee cake has something a little different going for it. Caramel!
When I found the original recipe, I had one of those I-wish-I’d-thought-of-that moments when I read that there is caramel in the crumb topping. Soft caramels are melted with butter and then mixed right into the crumb for a richer than normal coffee cake topping. I added some pecans for a little crunch and upped the salt a bit, as I do love a salty crumb topping. You can, of course, omit the nuts and/or dial back the salt if you prefer.
There’s also just a hint of cinnamon in the cake to make the whole cake package even better. While it’s not a big cinnamon flavor, it’s enough to give it just that perfect little bit of added flavor.
I have to confess that Quinn and I kept most of this cake all to ourselves. We both loved the texture and flavor so, so much. Sure, we ate it in our apartment (not on the roof), and I’m pretty sure I was wearing yoga pants and a t-shirt (not a cardigan). But I assure you it was still perfectly delicious.
14 Comments on “Caramel Crumb Coffee Cake”
OMG these look amazing! My mouth is watering!
Oh yum! Love the addition of caramel to this coffee cake!
This coffee cake would be my downfall — I love caramel! That topping looks so incredible. 🙂
Wow, that looks good. Maybe even good enough to make up for the fact that you don’t get to eat it in the serene rooftop setting! 🙂
The first cake I ever tried to bake at age 14 was a coffee cake to surprise my mother. It was inedibly bitter- I think I forgot the sugar and used too much baking powder.
Since then I have never baked a coffee cake. Wonder why? 🙂
I think I’ll give this one a shot, though. Maybe even take it to Mom!
The idea of melted caramels in a crumb topping is great. I wonder if I could make a similar crust on top of a brownie. Have you ever tried crumb toppings on other pastries? If so, how did it go?
I already love coffee cake, but that topping is making me swoon!
I wanted to tell you how wonderful the Salty Cashew-Caramel Bars
are. I now have to share the recipe as everyone wants it. I love your website too. thank You
Glad you liked them, Elaine!
Deelicious, the family loved it!
YES! Seriously though….caramel in coffee cake is so genius, I don’t know how I hadn’t thought of it before either! love love loving it!
I have about a cup of caramel sauce that I made the other day for salted caramel ice cream. Can I use this for the topping and if so, about how much do,you think I’d need?
Hi, Kathy. I’d guess about 1/4 to 1/3 cup. I’d start with the lesser amount and add more if needed. Homemade caramel sauce is often thinner than melted caramels, so just keep in mind that the texture may be a bit different.
Can you put batter in a bunt pan ? Will it work the same
This is the caramel crumb coffee cake
Hi, Rose. There’s not enough batter for a standard 10- or 12-cup Bundt pan. You might try doubling the recipe and using a 12-cup pan. Keep in mind that it will very likely need more baking time.