So, shortly after our return, the children begged me to make a coffee cake for breakfast. I had been eyeing a recipe in a recent issue of Cuisine at Home. It looked so good but so...high calorie. Oh well, I made it anyway.
Oh my it was wonderful!!! I have to say that it is too rich for every day fare, but Sean has now declared it our official Christmas Morning breakfast, thus displacing our typical Christmas breakfast of Blueberry Muffins. I think it is a good idea to only associate this particular recipe with a once-a-year tradition. That many butter, nuts and eggs on a regular basis could result in the onset of premature death!
"Cinnamon Roll" Coffee Cake
Makes one 9" cake
Total time: About 1 1/2 hours
Only about a million calories!
For the Caramel-
3/4 cup brown sugar
1/4 cup heavy cream
Pinch of salt
1 cup chopped pecans
For The Streusel-
1/2 cup brown sugar
1/3 cup all-purpose flour
4 tablespoons unsalted butter, sliced
1 1/2 tablespoons ground cinnamon
1/4 tablespoons salt
For The Cake-
1/2 cup buttermilk
1/4 cup lowfat vanilla yogurt (I used plain)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup unsalted butter, softened
3/4 cup sugar
Preheat oven to 350 degrees; coat a 9" cake pan with nonstick spray. [It should be a pan with rather high sides; my pan was a bit short and the caramel dripped out the sides a bit. I just used a regular 9 inch round pan.]
Stir together brown sugar, cream, and salt for the caramel. Pour into prepared pan and spread to coat the bottom. Sprinkle pecans over the caramel.
Process brown sugar, flour, butter, cinnamon, and salt for the streusel in a food processor. Pulse until small clumps form; set aside
Whisk buttermilk, yogurt, and eggs together for the cake in a measuring cup with a pour spout.
Sift flour, baking powder, soda, and salt onto a paper plate.
Cream butter and sugar with a mixer just until combined. Alternately add dry and wet ingredients, starting and ending with the dry. Blend each addition just until incorporated.
Spread half the batter over the caramel, then sprinkle with half the streusel. Carefully spread remaining batter over that and top with remaining steusel. Bake 50-60 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. Due to the sticky top, an electric knife is best for cutting, but a sharp, thin bladed knife is fine too.