Caramel Chocolate Streusel Coffee Cake
A tender butter cake layered with cinnamon-pecan chocolate streusel and finished with warm caramel drizzle. The combination of buttery crumb, nutty topping, and gooey caramel makes this an impressive centerpiece for brunch, afternoon coffee, or dessert. This version uses sour cream for moisture and tang, creating a fine crumb that holds up to the streusel layers and caramel finish.
Ingredients
- ½ cup mini semi-sweet chocolate chipsdark chocolate chips1:1chocolate
deeper flavor
- ½ cup pecans, chopped
- ¼ cup sugar, for streusel
- 1 tablespoon butter, melted
- ½ teaspoon ground cinnamon
- ¾ cup sugar, for cake
- ½ cup butter, softened
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 cup light sour cream
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 14 caramels, unwrappeddulce de leche0.5cup dulce de leche per 14 caramels
skip cooking step
- 2 tablespoons half & half
Instructions
- 1
Heat oven to 350°F. Grease and flour a 9-inch springform pan.
- 2
Combine chocolate chips, pecans, sugar, melted butter, and cinnamon in a bowl for the streusel.
- 3
Beat sugar and softened butter until creamy, scraping the bowl often.
- 4
Add eggs and beat until well mixed, scraping the bowl often.
- 5
Add flour, sour cream, baking powder, baking soda, salt, and vanilla. Beat until well mixed.
- 6
Spoon half the batter into the prepared pan.
- 7
Sprinkle half the streusel mixture over the batter.
- 8
Spoon the remaining batter over the streusel and top with the remaining streusel.
- 9
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- 10
Cool for 10 minutes, then run a knife along the sides to loosen the edge and remove the springform side.
- 11
Cool for at least 30 minutes.
- 12
Just before serving, combine caramels and half & half in a saucepan. Cook over medium heat, stirring occasionally, for 5-8 minutes until completely melted.
- 13
Cool the caramel slightly and drizzle over the cake.
Tips
Do not skip cooling the cake after baking; at least 30 minutes allows it to set properly before the caramel drizzle so it won't cause the cake to crack or collapse.
Melt caramels gently over medium heat and stir often to prevent scorching; if they seize, add a splash more half & half to smooth them out.
Good to Know
Cover and refrigerate for up to 3 days. Drizzle caramel fresh before serving.
Bake the cake up to 1 day ahead without the caramel drizzle. Store covered at room temperature. Prepare caramel drizzle just before serving.
Serve at room temperature or slightly warm. Cut into wedges and drizzle additional caramel on the plate for extra richness.
Common Mistakes
Do not overbake to avoid a dry crumb; start checking at 50 minutes.
Do not skip the cooling step before removing the springform to avoid collapsing the cake.
Do not overstir the caramel to avoid crystallization; stir occasionally and gently.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I use a regular cake pan instead of a springform pan?
Yes, a 9-inch round cake pan works well. Skip the knife-loosening step and invert onto a wire rack or serving plate to cool after 10 minutes.
Can I freeze this cake?
Yes, freeze for up to 1 month without the caramel drizzle. Wrap tightly in plastic wrap and foil. Thaw at room temperature for 2-3 hours, then add fresh caramel before serving.
How long can I keep the caramel drizzle?
Prepare caramel just before serving for best texture. Leftover caramel can be refrigerated for 5 days and reheated gently over low heat with a splash of cream.