This salted caramel coffee cake was one of the standout treats from our at home coffee shop spread, a delicious, buttery cake with a crumb topping and a splash of Jackson Morgan Southern Cream baked right in. Perfect to enjoy with a cup of coffee.
Ingredients:
Crumb Topping
8 Tablespoons Butter, melted
½ Cup Brown Sugar
¼ Cup Sugar
2 Teaspoons Cinnamon
1 ¼ Cup Flour
Coffee Cake
8 Tablespoons Butter, room temperature
½ Cup Sugar
1 Egg, room temperature
1/3 Cup Sour Cream, room temperature
¼ Cup Whole Milk, room temperature
2 Tablespoons Jackson Morgan Southern Cream in Salted Caramel
2 Teaspoons Vanilla
1 ½ Cup Flour
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
½ Cup Caramel Sauce, homemade or store bought
Directions:
Preheat the oven to 325 degrees. Line a square baking dish with parchment paper and grease with non stick spray.
For the crumble, mix half the flour with the sugar and cinnamon, stir in the melted butter, then mix in the remaining flour. Set aside.
Cream the butter and sugar until fluffy with a stand mixer, then mix in the egg, milk, Jackson Morgan, vanilla, and sour cream. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Then fold into the wet ingredients.
Spread the batter in the pan, top evenly with the crumble, and bake 35 to 40 minutes, until a toothpick comes out clean, tenting with foil if browning too quickly.
Cool completely, cut into squares, then drizzle with caramel sauce before serving. Cheers!
