Caramel Swirl Coffee Cake
Prep Time 15 mins
Cook Time 50 mins
Serves 16
Difficulty N/A
Ingredients
- 3 cup (175 mL) butter, softened
- 3 cup (175 mL) packed brown sugar
- 1/2 cup (125 mL) granulated sugar
- 3 eggs
- 2 tsp (10 mL) pure vanilla extract
- 3/4 cup (175 mL) plain yogurt or buttermilk
- 2 1/4 cups (550 mL) Robin Hood® All Purpose Flour
- 1 tsp (5 mL) baking powder
- 3/4 tsp (7 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 can (300 mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
Directions
Step 1:
Preheat oven to 350°F (180°C). Grease a 10” (25 cm) tube pan. Beat butter and sugars until light, about 2 minutes. Add eggs and vanilla and beat well. Beat in yogurt. With mixer on low add remaining dry ingredients. Reserve 2 cups (500 mL) of batter in a separate bowl.
Step 2:
Pour remaining batter in prepared pan.
Step 3:
Add 3/4 cup (175 mL) of the caramel flavoured sauce to the 2 cups (500 mL) of batter. Pour mixture over batter that is in the pan. Swirl it through the batter.
Step 4:
Bake in preheated oven for 50 minutes or until a toothpick inserted in center of cake comes out clean.
Step 5:
Cool cake for 30 minutes. Poke holes over top of cake and drizzle remaining caramel sauce over warm cake.