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Cinnamon Roll Coffee Cake

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Ingredients

Adjust Servings:
3/4 cup brown sugar
1/4 cup heavy cream
1 pinch salt
1 cup chopped pecans, toasted
1/2 cup brown sugar
1/3 cup all-purpose flour
4 tablespoons unsalted butter, sliced
1 1/2 tablespoons ground cinnamon
1/4 teaspoon table salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1/2 cup buttermilk
1/4 cup low-fat vanilla yogurt
2 eggs
1 1/2 cups all-purpose flour

Nutritional information

545.2
Calories
252 g
Calories From Fat
28.1 g
Total Fat
12.5 g
Saturated Fat
97.6 mg
Cholesterol
352.8 mg
Sodium
70.3 g
Carbs
2.5 g
Dietary Fiber
48.3 g
Sugars
6.3 g
Protein
144g
Serving Size

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Cinnamon Roll Coffee Cake

Features:
    Cuisine:

    The flavor of a cinnamon roll and the ease of a coffee cake! A friend emailed me this recipe, which she got from a message board. This is quick to put together, super moist and simply delicious. It is different than many coffee cakes out there and I hope you enjoy it as much as we do! The original baking time I was given was 50-60 minutes. Mine was done in 40 minutes, so I changed the baking time on it. If yours takes longer than what I have stated, I guess it was just my oven. :)

    • 75 min
    • Serves 9
    • Easy

    Ingredients

    Directions

    Share

    Cinnamon Roll Coffee Cake, The flavor of a cinnamon roll and the ease of a coffee cake! A friend emailed me this recipe, which she got from a message board This is quick to put together, super moist and simply delicious It is different than many coffee cakes out there and I hope you enjoy it as much as we do! The original baking time I was given was 50-60 minutes Mine was done in 40 minutes, so I changed the baking time on it If yours takes longer than what I have stated, I guess it was just my oven :), This was a great coffee cake! I checked it after 40 minutes and it still need the full hour before it was baked fully The bottom layer did not come out when I flipped the cake over, so I scraped it out and placed it on top It did n;t look as pretty but still tasted good!


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    Steps

    1
    Done

    Preheat Oven to 350; Coat a 9" Pan With Nonstick Spray.

    2
    Done

    Stir Together Brown Sugar, Cream, and Pinch of Salt For the Caramel. Pour Into Prepared Pan and Spread to Coat the Bottom. Sprinkle Pecans Over the Caramel.

    3
    Done

    Process Brown Sugar, Flour, Butter, Cinnamon, and 1/4 Teaspoons Salt For the Streusel in a Food Processor. Pulse Until Small Clumps Form; Set Aside. If You Don't Have a Food Processor, Do It by Hand.

    4
    Done

    Whisk Buttermilk, Yogurt, and Eggs Together.

    5
    Done

    Sift Flour, Baking Powder, Soda, and 1/2 Teaspoons Salt Together.

    6
    Done

    Cream Butter and Sugar With a Mixer Just Until Combined.

    7
    Done

    Alternately Add Dry and Wet Ingredients, Starting and Ending With the Dry. Blend Each Addition Just Until Incorporated.

    8
    Done

    Spread Half the Batter Over the Caramel, Then Sprinkle With Half the Streusel. Carefully Spread Remaining Batter Over That and Top With Remaining Streusel.

    9
    Done

    Bake 40-45 Minutes, or Until a Toothpick Comes Out Clean. Cool Cake For 5 Minutes on a Rack, Then Run a Paring Knife Around the Sides to Loosen. Invert Onto a Serving Platter While Hot, Then Let Cool Slightly Before Slicing.

    10
    Done

    the Top Is a Little Sticky, So Use a Sharp Thin Bladed Knife to Cut.

    Avatar Of Emily Johnson

    Emily Johnson

    Bean aficionado brewing up the perfect cup of coffee every time.

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