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- 2 cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup buttermilk - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon coffee granules - 1/2 cup caramel sauce (plus extra for drizzling) - 1/2 cup espresso or strong brewed coffee, cooled - 1/4 cup chopped pecans or walnuts (optional) To make my Caramel Macchiato Coffee Cake, you will need a mix of dry and wet ingredients. First, gather your dry ingredients. You need flour, sugar, baking powder, baking soda, and salt. These combine to create the cake's structure and sweetness. Next, for the wet ingredients, you’ll use softened butter, buttermilk, eggs, vanilla extract, and coffee granules. Each of these adds moisture and flavor. The buttermilk gives the cake a nice tang, while the eggs provide richness. Then, we add the flavor enhancers. Caramel sauce brings sweetness and a lovely drizzle later. The cooled espresso or strong brewed coffee adds depth of flavor. If you want a little crunch, add nuts too. Choose pecans or walnuts for a nice touch. With these ingredients in hand, you're ready to create a delicious treat that blends the flavors of coffee and caramel. Enjoy the process, and savor each step! - Preheat the oven to 350°F (175°C). - Grease a 9x13-inch baking pan or line with parchment paper. - In a large bowl, sift together 2 cups of flour, 1 cup of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. - In another bowl, cream 1/2 cup of softened butter until smooth. Gradually add the dry mixture to the butter. Mix until crumbly. - In a separate bowl, whisk together 1 cup of buttermilk, 2 large eggs, 1 teaspoon of vanilla extract, and 1 tablespoon of coffee granules. Once smooth, mix it into the dry ingredients until just combined. - Fold in 1/2 cup of cooled espresso and 1/2 cup of caramel sauce. Reserve some caramel for drizzling later. - If you like, fold in 1/4 cup of chopped pecans or walnuts for extra crunch. - Pour the batter into the prepared pan. Use a spatula to smooth the top. - Bake for 30-35 minutes. Check if a toothpick comes out clean from the center. - After baking, let the cake cool in the pan for about 10 minutes. - Carefully transfer the cake to a wire rack. Let it cool completely before serving. To avoid overmixing the batter, mix until just combined. If you see dry flour, stop stirring. Overmixing makes the cake dense and tough. To know if the cake is properly baked, insert a toothpick into the center. If it comes out clean, the cake is done. If it has wet batter, bake for a few more minutes. Pair your cake with a cup of coffee or tea. The warm flavors mix well. You can also serve it with a glass of milk for a sweet treat. For garnishing, add whipped cream on top. Chopped nuts also make a nice topping. Drizzle extra caramel sauce for a beautiful finish. One common pitfall is not measuring ingredients correctly. Always use measuring cups and spoons for accuracy. Another mistake is skipping the cooling time. If you cut the cake too soon, it may crumble. To achieve the best flavor, make sure to use fresh coffee granules. Old coffee can dull the taste. Also, let the cake cool completely before serving for the best texture. {{image_2}} You can change up the flavor of your Caramel Macchiato Coffee Cake in fun ways. - Add chocolate or mocha flavors: Mix in cocoa powder or chocolate chips for a rich twist. This gives the cake a deep flavor that pairs well with the coffee. - Incorporate seasonal fruits: Use fresh apples or peaches to add sweetness. The fruit adds moisture and a burst of flavor, great for any season. If you need to adjust the recipe for dietary needs, here are some easy swaps. - Gluten-free substitutes for flour: Use almond flour or a gluten-free blend. This keeps the cake tasty while making it safe for those with gluten issues. - Dairy-free options for buttermilk and butter: Try almond milk or coconut milk for buttermilk. For butter, use coconut oil or a dairy-free spread. Both options work well and keep the cake moist. Make your cake look even more appealing with some creative ideas. - Ideas for alternate serving styles: Try making layered cakes instead of a single layer. Stack with whipped cream and caramel in between for a stunning look. - Creative drizzling ideas for added visual appeal: Use caramel sauce to create fun designs on top. You can also splash some melted chocolate or a berry sauce for a colorful effect. To keep your Caramel Macchiato Coffee Cake fresh, wrap it tightly in plastic wrap. This helps prevent it from drying out. You can also place it in an airtight container. In the fridge, this cake lasts up to five days. If you want to store it longer, freeze it. It can stay in the freezer for up to three months. Just make sure to wrap it well to stop freezer burn. When you want to enjoy your leftover cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet and cover it with foil. This helps keep the cake moist. Warm it for about 10 to 15 minutes. If you are in a hurry, you can use the microwave. Heat it in 15-second bursts until warm. Just be careful not to overheat it, as this can make the cake dry. If you have leftover cake, get creative! You can make cake pops. Just crumble the cake and mix it with a little frosting. Form small balls and dip them in chocolate. Another fun idea is to make a trifle. Layer pieces of cake with whipped cream and fruit in a glass. This makes a beautiful and tasty dessert. You can also serve leftover cake with ice cream for a delightful treat! It takes about 20 minutes to prep the cake. You will bake it for 30 to 35 minutes. The total time from start to finish is about 1 hour. This includes cooling time after baking. Yes, you can use regular coffee. However, espresso gives a stronger flavor. If you want the cake to taste like a real caramel macchiato, espresso is best. If you use regular coffee, brew it strong for better results. Yes, you can make this cake a day in advance. Bake it and let it cool completely. Then, wrap it tightly in plastic wrap. Store it at room temperature. This keeps it moist. Drizzle caramel just before serving for the best look. Serve the cake warm or at room temperature. Cut it into squares for easy serving. Drizzle extra caramel sauce on top for a sweet touch. Pair it with a hot cup of coffee or tea for a delightful treat. This blog post detailed how to create a delicious Caramel Macchiato Coffee Cake. You learned about the key dry and wet ingredients, as well as flavor enhancements. I shared step-by-step instructions for mixing, baking, and cooling the cake. I also offered tips, variations, storage options, and answers to common FAQs. Now you have everything needed to make a fantastic dessert. Enjoy the rich flavors, and don't forget to share with friends and family!

Caramel Macchiato Coffee Cake

Indulge in the ultimate dessert experience with this delicious Caramel Macchiato Coffee Cake recipe! Perfectly moist and flavorful, this cake combines the rich taste of espresso, buttery goodness, and sweet caramel for a delightful treat. Whether you're hosting a brunch or craving something special, this recipe is a must-try. Click to discover how to bake this irresistible coffee cake that will impress your family and friends!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

1 tablespoon coffee granules

1/2 cup caramel sauce (plus extra for drizzling)

1/2 cup espresso or strong brewed coffee, cooled

1/4 cup chopped pecans or walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.

    Mix Dry Ingredients: In a large mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt.

      Cream Butter: In another bowl, beat the softened butter until creamy. Gradually add the dry mixture to the butter, mixing until crumbly.

        Combine Wet Ingredients: In a separate bowl, combine buttermilk, eggs, vanilla extract, and coffee granules. Whisk together until smooth.

          Mix Batter: Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.

            Add Caramel: Fold in the cooled espresso and caramel sauce, reserving a few tablespoons of caramel for drizzling later. If using, fold in the chopped nuts for added texture.

              Pour and Bake: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                Cool: Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

                  Serve: Once cooled, drizzle additional caramel sauce on top and cut into squares for serving.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12