Originally from Land 'o Lakes, Caramel Chocolate Streusel Coffee Cake is an easy, fluffy, soft coffee cake (coffee cake does not have coffee in it, btw!) with a chocolate streusel and a caramel drizzle. And it's an easy caramel drizzle. To make it, you just melt caramels with a little half & half and drizzle over. So it's simple!
This is a picture of how it looked the first time I made it. I'll take a more polished one next time (with a better camera), but you get the idea.
The technique for this coffee cake is a little different. It does not use the reverse creaming method like some coffee cakes. Insead, you mix the dry ingredients ahead of time so that when it's time to bake the cake, all you do is cream the butter and sugar, add the egg and dump them in. So mixing the streusel and the flour, etc. ahead saves a little time if you're making this early in the morning and want to serve it when everyone gets up.
As you can imagine by the name, Caramel Chocolate Streusel Coffee Cake is a very delicious cake. My only tip is to let the cake cool completely and allow the melted caramel to cool and thicken before drizzling. I poured the caramel on when it was too warm and the caramel not only spread, it melted the chocolate chips on top. I sprinkled more chocolate chips on top when I thought the caramel was cool, but it wasn’t and they melted too. So don’t be like me, be patient. It’s a good cake if you follow directions.
Caramel Chocolate Streusel Coffee Cake
- ½ cup mini or ⅔ cup regular size semi-sweet chocolate chips
- ½ cup chopped pecans toasted and cooled
- ¼ cup sugar
- 1 tablespoon butter – melted and cooled
- ½ teaspoon ground cinnamon
- ½ cup butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup light sour cream
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 14 caramels – unwrapped
- 2 tablespoons half & half or milk
Mix Streusel and Dry Ingredients First
- Combine all streusel ingredients in small bowl; set aside or put in the refrigerator if making the night before.
- Mix together the flour, baking soda, baking powder and salt. Put in a bag or in a covered bowl and leave at room temperature until ready to bake.
Make the Cake
- Preheat oven to 350°F. Spray a 9 inch round springform pan with baking spray. If making the cake gluten-free, just grease with butter or shortening.
- In a mixing bowl, beat butter and sugar until creamy. Add eggs; continue beating, scraping bowl often, until well mixed. Beat in vanilla extract.
- Beat in dry ingredients by hand or using low speed of mixer.
- Spoon half of the batter into the pan. Sprinkle half of streusel mixture over batter in pan. Spoon remaining batter over streusel; top with remaining streusel. Bake for 45 to 55 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. (Anna’s Note: Cool completely if you have the time).
- Just before serving, combine caramels and half & half (or milk) in 1-quart saucepan. Cook over medium heat, stirring occasionally, until caramels are completely melted (5 to 8 minutes). Cool until thick enough to drizzle nicely; drizzle warm (not hot!) caramel over cake.
For the melted caramel, I melted ¾ cup caramel bits with 2 tablespoons of milk for 2 minutes on high and stirred every 30 seconds. Let cool and thicken before drizzling.
I also “micro-toasted” the pecans. Lay pecans on a sheet of paper towel and microwave on high for 2 ½ minutes. Let cool completely, then chop
Regular size chocolate chips work just fine.