Hey there, my fabulous foodie friends! Today, we’re learning how to make my special Sugar Cookie Coffee Cake with Caramel Mocha Glaze.
What we have here is a glorious fusion of our cherished sugar cookie and the tender, crumbling charm of a classic coffee cake. But that’s not where we stop!
We’re also crowning this masterpiece with a caramel mocha glaze that’s pure decadence. Just like you, I have a sweet spot for a perfectly baked sugar cookie.
I’m positive this innovative spin on a beloved classic will steal your hearts. As a baking enthusiast who treasures the bonds created through my culinary journey, I’m over the moon to share the comfort and joy this recipe will undoubtedly bring into your kitchen.
The Magic Behind This Cake Recipe
What really sets this Sugar Cookie Coffee Cake apart is its remarkable flavors. The sugary sweetness of the cookie-inspired cake goes hand in hand with the cozy kick of cinnamon.
It’s a match made in taste-bud heaven that’ll have you sneaking back for just one more slice. But the real magic happens when we add the International Delight® Sugar Cookie Coffee Creamer into the mix.
This creamer not only enhances the sugar cookie taste, but also adds an enchanting touch of creaminess that elevates the entire cake.
How Is It A Coffee Cake?
You may be wondering how on earth this sweet treat called a coffee cake? Well, it’s not just in the presentation. It also comes down to its familiar taste and texture.
Most people recognize a coffee cake by their soft, moist crumb but also by their sweet, sometimes spiced, flavor.
These beauties are usually the star of the breakfast or brunch table, and they’re the perfect match for a hot mug of coffee or tea. So, they’re not made with coffee, they’re just best friends with it!
Our sugar cookie coffee cake fits this description perfectly! With its soft, moist texture and the comforting blend of sugar cookie and cinnamon flavors.
Additionally, the use of International Delight® Sugar Cookie Coffee Creamer adds an extra layer of depth and ties in beautifully with the theme.
So, while it may not be your traditional coffee cake, it captures the essence of what makes these treats so special.
How To Make The Cake
Preparing Your Cake Pan and Oven
To start, preheat your oven to 350 °F. Grease the bottom and side of a 9-inch round cake pan. In a small bowl, combine 1/2 cup of sugar and 1 tsp. cinnamon, mixing well.
Divide this mixture in half and use one portion to sprinkle over the greased bottom and side of the cake pan. Set aside the remaining half for later use.
Combining Dry and Wet Ingredients
The remaining dry ingredients should then be added to a big bowl allocated for them specifically. Mix the egg and melted butter very well in another, smaller bowl. After that, add this mixture to the bowl containing the dry ingredients and thoroughly combine.
Now, it’s time for the prominent ingredient! Pour in the International Delight® Sugar Cookie Coffee Creamer and stir until completely combined.
Layering the Cake Batter and Cinnamon Sugar
Once your batter is ready, pour half of it into the prepared cake pan. Sprinkle the remaining cinnamon sugar mixture on top of the batter to create a delicious layer. Finish by topping with the remaining cake batter.
Baking and Cooling the Cake
Place your cake in the preheated oven and bake for 30 to 35 minutes. Test it by placing a toothpick into the middle. If it comes out clean, your cake is ready.
Once done, remove it from the oven and let it cool for about 5 minutes. After cooling, carefully invert the cake onto a round cake plate.
Preparing the Caramel Mocha Glaze
As your cake is taking its cooling break, let’s use that time to whip up the Caramel Mocha Glaze.
Find a small bowl and combine the powdered sugar and the International Delight® Salted Caramel Mocha Coffee Creamer. Give them a good stir until you get a silky, ready-to-pour texture.
Finishing Touches: Drizzling the Glaze
Once your cake is all nice and cooled, make sure your glaze is made and ready to go. Because now it’s time to let that Caramel Mocha Glaze take center stage! Drizzle it right over the coffee cake, letting it tumble down the sides.
This finishing touch doesn’t just bring an extra punch of flavor, it also transforms your Sugar Cookie Coffee Cake into a stunning, drool-worthy masterpiece. It’s almost too pretty to eat. Almost!
Tips for Success
Here are a few things you can do to make sure you get the cake you are hoping for!
If you find yourself without one of the specific ingredients, don’t worry! There are some possible substitutions that can still result in a delicious cake.
For example, if you don’t have International Delight® Sugar Cookie Coffee Creamer on hand, you can substitute it with another flavored creamer. Or, you can even use regular milk with a splash of vanilla extract for a more subtle flavor.
Ensuring a Moist, Tender Cake
To achieve that perfect, moist and tender crumb, make sure to use room temperature eggs and properly melted butter. Using cold ingredients can cause your batter to be uneven and may affect the overall texture of your cake.
Also, avoid over mixing the batter, as this can lead to a denser, tougher cake. Mix just until the ingredients are well combined.
Avoiding Common Baking Pitfalls
Here are a few handy hints to make sure your baking adventure is a breeze:
- Always get that oven preheating before you start baking. It’s key for a steady heat all through your bake time.
- Be precise when you measure out your ingredients. It really does make a difference to the final outcome.
- Don’t forget to keep an eye on the clock. Test for doneness using a good old toothpick or cake tester.
- Give your cake time to chill out and cool down before you try to take it out of the pan. You wouldn’t want it breaking apart or sticking.
By sticking to these tips and the step-by-step guide I’ve laid out, you’ll be on your way to whipping up a cake that’s just bursting with deliciousness and bound to wow your taste buds!
Storing Your Leftover Cake
When it comes to cake storage, you want to make sure you lock in that moisture! Keep that cake fresh the next day, just as it was when you took it out of the oven.
Doing this is really simple! Just a few basic tools that are available in most kitchens will do. Plastic wrap and an airtight container!
Before you start, allow your cake to cool completely. Warm cake can create condensation in the container, which can make it go soggy.
Once it’s cool, wrap the cake in a couple of layers of plastic wrap, being sure to cover all exposed surfaces. This first layer of protection helps to keep that cake moist and delicious.
Then, place your wrapped cake into an airtight container. This container is your second line of defense against dryness and helps to keep your cake fresh.
It will remain for two to three days if you keep it on the counter and cover it well. The fridge, on the other hand, is also your friend. It will keep your cake fresh for up to a week. Just let it return to room temperature when you finally take it out.
How to Freeze
If you’re really planning ahead, you can definitely freeze this cake! Make sure it’s well wrapped in plastic, then add a layer of aluminum foil for good measure.
When properly stored, your cake can last in the freezer for up to three months. Just make sure to thaw it in the fridge overnight before serving.
Sugar Cookie Coffee Cake with Caramel Mocha Glaze
- 2 Cups All-purpose flour
- 2 Tbsp Baking powder
- 1 Tsp Cinnamon
- 1 Cup International Delight® Sugar Cookie Coffee Creamer
- 1 Cup Sugar
- 1 Tsp Salt
- 1/2 Cup Melted Butter
- 2 Eggs
- Preheat oven to 350 degrees.
- Grease the bottom and side of a 9-inch round cake pan.
- In a small bowl, combine 1/2 cup of sugar and 1 tsp. cinnamon. Mix well and divide in half.
- Use one half to sprinkle over the greased bottom and side of the cake pan. Save the other half for later.
- In a large bowl, combine the remaining dry ingredients.
- In a small bowl, whisk the egg and butter together.
- Pour into the bowl with the dry ingredients, mix well.
- Pour in International Delight® Sugar Cookie Coffee Creamer and stir until completely combined.
- Pour half of the cake batter in the cake pan.
- Sprinkle the remaining cinnamon sugar mixture on top of the batter.
- Top with remaining batter and bake on 350 degrees for 30–35 minutes, until a toothpick inserted comes out clean.
- Remove from oven and let cool for 5 minutes. Invert onto round cake plate.
- Make glaze while the cake is cooling.
- In a small bowl, pour combine powdered sugar and Salted Caramel Mocha coffee creamer.
- Mix together until smooth.
- Drizzle on top of coffee cake.