☕ Gooey Coffee Caramel Cake
🔸 Ingredients:
For the Coffee Cake:
• 1 ½ cups (180g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp instant coffee (dissolved in ¼ cup hot water or milk)
• ½ cup sour cream or Greek yogurt
For the Gooey Caramel Layer:
• 1 cup (200g) granulated sugar
• 6 tbsp unsalted butter
• ½ cup heavy cream
• 1 tsp sea salt (optional)
For Topping (Optional):
• Whipped cream
• Crushed nuts (like pecans or walnuts)
• Extra caramel drizzle
• Espresso powder or cocoa for dusting
🔸 Instructions:
1. Make the Caramel Sauce (can be made ahead):
1 In a medium saucepan, heat sugar over medium heat, stirring constantly.
2 When the sugar melts and turns amber, add butter (careful – it will bubble).
3 Slowly stir in heavy cream and simmer for 1–2 minutes.
4 Remove from heat, stir in salt if using, and cool slightly.
2. Prepare the Cake Batter:
1 Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square pan.
2 In a medium bowl, whisk flour, baking powder, baking soda, and salt.
3 In a large bowl, beat butter and brown sugar until fluffy.
4 Add eggs one at a time, then vanilla and coffee mixture.
5 Mix in sour cream, then gradually add dry ingredients until just combined.
3. Assemble:
1 Pour half the batter into the pan.
2 Drizzle a generous layer of caramel sauce (about ½ cup) in the middle.
3 Pour remaining batter on top, spreading gently.
4 Swirl gently with a knife for a marbled effect (optional).
5 Bake 30–35 minutes, or until a toothpick inserted on the edge comes out clean (center may stay gooey).
4. Cool & Serve:
• Let cool for 15 minutes. Serve warm with whipped cream, more caramel, and a dusting of espresso powder or cocoa.
🔸 Tips:
• Want it extra gooey? Underbake slightly and serve warm.
• Store leftovers covered at room temp for 2–3 days or refrigerate up to 5 days.
• The caramel can be made up to a week ahead and stored in the fridge.