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Caramel Crown Coffee Cake

Caramel Crown Coffee Cake
A moist caramel “crown” tops this delicious bubble coffee cake.
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Ingredients

Dough

  • 4 1/2 to 5 cups all-purpose flour
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/2 cup granulated sugar
  • 1 teaspoon table salt
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 cup shortening or butter
  • 2 large eggs

Filling

  • 1 1/2 cups packed brown sugar
  • 1/3 cup evaporated milk
  • 1/3 cup unsalted butter
  • 2 tablespoons corn syrup
  • 1 cup flaked coconut
  • 1/2 cup chopped walnuts or pecans

Instructions

  • In a stand mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe container, heat milk, water and shortening until warm (120-130°F; shortening does not need to melt). Add milk mixture to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare filling: In medium saucepan, combine brown sugar, evaporated milk, butter and corn syrup. Cook over low heat, stirring occasionally, until sugar has dissolved and butter has melted; set aside.
  • Punch down dough. Divide into pieces the size of a walnut; shape each piece into a smooth ball. Pour one third of filling into well-greased 12-cup bundt pan. Sprinkle with half of coconut and walnuts/pecans. Place half of the balls in pan. Pour one third of filling over balls; sprinkle with remaining coconut and walnuts/pecans. Add remaining balls; pour remaining filling on top. Cover; let rise in warm place until indentation remains after lightly touching, about 30 minutes.
  • Preheat oven to 375°F.
  • Bake for 45 to 50 minutes until golden brown. Cool 10 minutes in pan; invert onto serving plate. Serve warm or cold.

Notes

Photo by Amanda Livesay.

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