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Snickers Coffee Cake with a Salted Caramel Glaze Recipe


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     Snickers Coffee Cake with a Salted Caramel Glaze

Category   Desserts - Breads
Sub Category   None

Snickers Streusel
11/4 plus 1/4 cup flour
cup brown sugar
1 tablespoon cinnamon
2 cups chopped Snickers
1 cup pecans, toasted and chopped
cup toffee
6 tablespoons butter, cold
Coffee cake
2 sticks of butter, softened , 2 cup sugar , 4 eggs , 1 teaspoon vanilla extract
1 cup sour cream , 1 cup milk , 2 cups all-purpose flour , 1 teaspoon baking soda
1 teaspoon baking powder , 1 teaspoon salt
Salted Caramel Glaze
1 cup sugar
6 tablespoons water
4 tablespoon butter, c heavy cream
1/4 teaspoon salt
2 cups powdered sugar , 5 tablespoons of milk

Heat oven 350 degrees and cover bake sheet with baking spray. Place 1 cup of flour, brown sugar, cinnamon, Snickers, pecans, and toffee in a bowl and toss to combine. Using a pastry cutter or fork, cut butter into mixture until it streusel mixture resembles small peas. Sprinkle streusel mixture out onto bake sheet. Bake for 5-7 minutes and remove from the oven. The mixture will most likely appear melted into one large mass. Sprinkle 2-3 tablespoon of flour on top and working with a bench scraper, scrape, fold and chop mixture on top of itself into little pea size pieces. Set aside to cool. Reserve cup of mixture and set aside for cake filling.
Place sugar and butter in the bowl of an electric mixer fitted with a paddle attachment on medium speed and cream ingredients until light and fluffy. Add eggs in one at a time and mix until combined. Add vanilla extract and mix until combined. Add in sour cream and mix until combined. Turn off mixer. Place milk in a sauce pan and heat until small bubbles appear along the edge of the pan; set aside Sift flour, baking soda, baking powder and salt. Using a wooden spoon or sturdy spatula add the dry mixture and milk into the wet mixture in three addition, starting with dry mixture and ending with the milk. Pour a 1/3 of batter into prepared pan and sprinkle reserved Snickers Streusel on top. Pour remaining batter over streusel. Bake at 350 degrees F for about 50 minutes or until inserted cake tester is clean of crumbs when removed.
Place sugar and water into a saucepan over medium low heat and stir until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush. Once sugar has dissolved increase heat to high. At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so. After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add in powder sugar and stir to combine. Add milk in and stir to combine.

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