Thursday, May 4, 2017

Banana Caramel Coffee Cake

I can't even begin to tell you how delicious this was.  I made this for breakfast one more while my parents and sister were here, but we ate on it all day long!  Try it SOON!
Banana Caramel Coffee Cake

For the Cake

1/2 cup butter, softened

8 ounces cream cheese, softened

3/4 cup brown sugar

1/2 cup sugar

2 eggs

1 cup mashed ripe banana

2 teaspoons vanilla

2 1/4 cups flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

For the Caramel Cheesecake

1 (14 oz.) can dulce de leche found near the sweetened condensed milk

4 ounces cream cheese, softened

For the Crumb Topping

1 cup flour

1/2 cup brown sugar

2 teaspoons cinnamon

6 Tablespoons butter, softened

For the Glaze

1 cup powdered sugar

5 teaspoons milk

  1. Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.
  2. Beat the butter, cream cheese, and sugars until creamy. Add the egg, banana, and vanilla and beat again.
  3. Slowly mix in the flour, baking powder, baking soda, salt, and cinnamon until it is all mixed in. Spread in the prepared pan. Set aside.
  4. Spoon the dulce de leche into a microwave safe bowl. Heat for 15-20 seconds or until slightly warmed. Mix the cream cheese in until it is creamy.
  5. Place big spoonfuls of the caramel mixture on top of the batter. Use a knife to cut the caramel into the batter evenly.
  6. Mix together the crumb ingredients until big crumbs form. Use your hands to clump the mixture together. Sprinkle on top of the cake. Bake for 55 minutes. Remove and let cool.
  7. Whisk together the powdered sugar and milk. Drizzle over the top of the cake. Cut into 24 squares. Serve slightly warm. Refrigerate leftovers. Reheat cold squares in the microwave for 10-15 seconds before serving again.


No comments:

Post a Comment