COFFEE CARAMEL CAKE RECIPES

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PULL-APART CARAMEL COFFEE CAKE RECIPE: HOW TO MAKE IT



Pull-Apart Caramel Coffee Cake Recipe: How to Make It image

The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. —Jaime Keeling, Keizer, Oregon

Provided by Taste of Home

Categories     Breakfast    Brunch    Desserts

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 16 servings.

Number Of Ingredients 4

2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 204 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 457mg sodium, CarbohydrateContent 31g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

COFFEE-TOFFEE CAKE WITH CARAMEL FROSTING RECIPE ...



Coffee-Toffee Cake with Caramel Frosting Recipe ... image

Quick and easy, this homey cake is rich in coffee, toffee and caramel flavors.

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Yield 15

Number Of Ingredients 9

1/4 cup instant coffee granules or crystals
1/4 cup boiling water
1 box Betty Crocker™ Super Moist™ white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1/4 cup caramel topping
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan. In small bowl, dissolve coffee granules in boiling water.
  • In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered.

Nutrition Facts : Calories 390 , CarbohydrateContent 55 g, CholesterolContent 45 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 360 mg, SugarContent 39 g, TransFatContent 3 g

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