This Coffee Cake with Caramel Frosting stands out because of its perfectly balanced flavors and moist texture. The use of sour cream adds richness and ensures a tender crumb, while the homemade caramel frosting takes it to another level. This is not just any cake; it's a celebration of sweet and savory flavor combinations that will leave your taste buds dancing.
Ingredients
Scale:
2 cups All-purpose flour
1 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup Unsalted butter, softened
1 cup Sour cream
2 Large eggs
1 teaspoon Vanilla extract
1 cup Granulated sugar (for caramel frosting)
1/2 cup Unsalted butter (for caramel frosting)
1/4 cup Heavy cream (for caramel frosting)
1 teaspoon Vanilla extract (for caramel frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
In another bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the caramel frosting. In a saucepan over medium heat, melt the butter and sugar together, stirring continuously until the mixture turns a deep amber color.
Remove from heat and carefully stir in the heavy cream and vanilla extract. Allow to cool slightly before frosting the cake.
Once the cake is completely cool, drizzle the caramel frosting over the top. Slice and serve.
