Streusel Coffee Cake Recipe

Caramel Chocolate Streusel Coffee Cake

Coffee cake filled with the sweetness of mini chocolate chips and drizzled with melted caramel. It's great for brunch or dessert.

25 min.prep time 2:00total time
8 servings
454 Ratings

Ingredients

Streusel

1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped pecans
1/4 cup sugar
1 tablespoon Land O Lakes® Butter, melted
1/2 teaspoon ground cinnamon

Cake

3/4 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 1/2 cups all-purpose flour
1 cup light sour cream
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla

Drizzle

14 caramels, unwrapped

Directions

Heat oven to 350°F. Grease and flour 9-inch springform pan; set aside.

Combine all streusel ingredients in bowl; set aside.

Combine sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating, scraping bowl often, until well mixed. Add all remaining cake ingredients. Continue beating until well mixed.

Spoon half of batter into prepared pan. Sprinkle half of streusel mixture over batter in pan. Spoon remaining batter over streusel; top with remaining streusel. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife along sides of pan to loosen edge. Remove side of pan. Cool at least 30 minutes.

Just before serving, combine caramels and half & half in 1-quart saucepan. Cook over medium heat, stirring occasionally, 5-8 minutes or until caramels are completely melted. Cool slightly; drizzle warm caramel over cake.

Recipe Tip

- A greased and floured 9-inch square cake pan can be substituted for 9-inch greased and floured springform pan.

- To prevent over browning, place piece of aluminum foil loosely over cake during last 10 minutes of baking.

Nutrition Facts (1 serving)

Calories: 560

Fat: 28g

Cholesterol: 100mg

Sodium: 380mg

Carbohydrates: 72g

Dietary Fiber: 1g

Protein: 8g

Recipe #8075©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Wonderful recipe!
I WAS MAKING A VARIETY OF DESSERT'S FOR AN AFTER SERVICE LUNCHEON AT MY COUSIN'S HOUSE. BEING A NUT/PEANUT BUTTER FREE HOUSE, I USED THE PLAIN TOFFEE BIT'S IN PLACE OF THE PECAN'S AND USED MRS. RICHARDSON'S BUTTERSCOTCH CARMEL JAR SAUCE FOR THE TOPPING. THE RAVE'S I RECEIVED WAS OVERWHELMING. I REFERRED EVERYBODY TO YOUR WEBSITE. I SAID, "THEY HAVE THE BEST RECIPE'S." IN FACT, ALL THE THING'S I MADE CAME FROM YOUR WEBSITE.
THANK YOU,
JOANNE
This coffee cake is wonderful. I omitted the cinnamon and nuts and served this cake as a dessert with whipped cream or vanilla ice cream. Easy to prepare with great results.
Yummy!
Great served warm with a small scoop of vanilla ice cream!

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