An easy Cinnamon Coffee Cake with Salted Caramel recipe that goes great with your morning cup of coffee. This decadent cinnamon coffee cake has a layer of cinnamon swirl, salted caramel, and is topped with a raisin crumb topping.

Cinnamon Coffee Cake with Salted Caramel

Yield: 16

Cinnamon Swirl Coffee Cake with Salted Caramel

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Ingredients

Coffee Cake

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• 2 1/2 cup all purpose flour
• 1 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 3/4 cup unsalted butter, softened
• 3 eggs
• 2 tsp vanilla extract
• 2/3 cup buttermilk
• 2 Tablespoons of International Delight Pure Caramel Coffee Creamer

Crumb Topping

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• 1 cup light brown sugar
• 1/3 cup granulated sugar
• 2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1 cup unsalted butter, melted
• 3 1/2 cups of all purpose flour
• 1 Cup of Raisins.

Cinnamon Swirl Filling

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• 1 1/4 cups unsalted butter, melted
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon

Salted Caramel

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• 1 cup granulated sugar
• 6 Tablespoons salted butter, cut up into 6 pieces
• 2 Tablespoons of International Delight Pure Caramel Coffee Creamer
• 1/2 cup heavy cream
• 1 teaspoon salt

Instructions

Salted Caramel

1. To make the Salted Caramel Sauce, start by heating up the sugar in a medium sauce pan over medium heat. The sugar will form into clumps and then melt into a thick brown colored liquid. Once the sugar has melted very slowly add in the butter, let bubble for about 2-3 minutes.
2. Then add in the heavy cream and International Delight Pure Caramel Coffee Creamer by drizzling it over the sugar. Stir until mixture is combined and then let cook and bubble over the heat for about 1minute.
3. Be careful for backsplash while pouring in the liquids into the melted sugar as it is possible it can splash back at you while it bubbles.Remove from heat and then toss in the salt, set aside to let it cool down

Coffee Cake

1. For the crumble cake start off by making the crumble topping first in a mixing bowl, add in the melted butter (let it sit for 1-2 minutes to cool down), stir in the sugar and brown sugar until well combined. Add flour in slowly then throw in the cinnamon, set aside for later use.
2. In a large mixing bowl combine the milk, butter, eggs and vanilla. In a separate bowl mix together the flour, baking soda and sugar, and then slowly add it to the other ingredients 1 scoop at a time. Mix together (do not over mix!). Toss in the raisins then hand stir them in with a spatula.
3. In a pre-greased 9x9 Baking pan (you can use a cooking spray. Pour half of the batter into the pan and then cook at 350 degrees for 15 minutes.
4. While that is cooking, in a medium mixing bowl blend together flour, cinnamon, sugar and brown sugar, slowly adding the melted butter until well blended.
5. Once the half of the cake has been cooked for 15 minutes, pull it out of the oven and then top it with the Cinnamon Swirl filling and then a layer of the salted caramel. Pour the other half of the cake mixture on top.
6. Top the cake with the crumb mixture we made earlier and then put it back in the oven for 50-60 Minutes. Remove from the oven and then let sit to completely cool.
7. Once cooled top with salted caramel sauce, serve warm or at room temperature with your favorite cup of coffee and a splash of the International Delight Pure Caramel Coffee Creamer.

Nutrition Information:

Yield:

20

Serving Size:

1 Servings
Amount Per Serving: Calories: 686Total Fat: 35gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 117mgSodium: 263mgCarbohydrates: 88gFiber: 2gSugar: 50gProtein: 7g