Coffee Cake – Cinnamon Sugar Sponge, Caramel Swirl, Gelato, Espresso Caramel Syrup, Toffee Brittle Recipe
Indulge in our Coffee Cake, a delightful blend of fluffy cinnamon sugar sponge and luscious caramel swirl. Topped with a scoop of velvety gelato and drizzled with rich espresso caramel syrup, this dessert is a heavenly treat. Finished with a sprinkle of crunchy toffee brittle, it’s the perfect harmony of flavors and textures that will awaken your senses and satisfy your sweet cravings.
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Ingredients
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Coffee Cake
Cinnamon Sugar Mixture
Caramel Swirl
Espresso Caramel Syrup
Toffee Brittle
Gelato
Method
Coffee Cake Preparation
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
Cream Butter and Sugar
In another bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
Prepare Cinnamon Sugar
In a small bowl, mix together brown sugar and cinnamon.
Layer Cake Batter
Spread half of the batter in the prepared baking pan. Sprinkle half of the cinnamon sugar mixture and drizzle half of the caramel sauce over it. Spread the remaining batter on top, then repeat with the remaining cinnamon sugar and caramel sauce.
Bake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool
Allow the cake to cool completely in the pan on a wire rack.
Espresso Caramel Syrup Preparation
Make Syrup
In a saucepan over medium heat, combine the espresso, heavy cream, and sugar. Stir until the sugar dissolves and the mixture thickens slightly. Remove from heat and let cool.
Toffee Brittle Preparation
Prepare Brittle
In a saucepan, melt the butter and brown sugar over medium heat. Stir constantly until the mixture reaches a boil, then let it boil for 5-7 minutes without stirring until it reaches a rich golden color. Remove from heat and mix in the toffee bits. Pour onto a parchment-lined baking sheet and let cool before breaking into pieces.
