Caramel Macchiato Sour Cream Coffee Cake Recipe & Ready to Drink Iced Coffee
This post, featuring a coffee cake recipe and iced coffee, has been compensated by Collective Bias, Inc. and its advertiser. All stories, photos, and opinions are my own. #FoundMyDelight #CollectiveBias
Soft and creamy on the inside with a crunch and a smooth texture on the outside, this Caramel Macchiato Sour Cream Coffee Cake Recipe is perfect for any occasion. Pair it with a ready to drink iced coffee and you’re sure to have a great morning.
Are you a morning person? I’m definitely not a morning person, except when it comes to breakfast. I love breakfast and this Caramel Macchiato Sour Cream Coffee Cake is a perfect example of something I can indulge in and lift my spirits for the day ahead of me.
Life has been a little hectic for my little family lately. I mentioned last week how my husband’s health has been up in the air, but things are starting to settle down. He’s at home now and he’s helping around the house, but one of the things that he’s really immersing himself in is getting back to his roots – cooking. You see, Howard was a chef for almost 20 years and while he wasn’t a pastry chef, he can make just about any dish you can imagine and he can make it amazing. When I told him how much I love my coffee cake and iced coffee recently, he went straight to work on this decadent recipe and I couldn’t wait to share it with you.
What you’ll need:
For the batter:
2 sticks butter
2 cups sugar
2 large eggs
2 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup sour cream
For the crumble:
1/2 cup finely chopped pecans
1/2 cup brown sugar
1 cup chocolate chips
1 tbsp cinnamon
For the glaze:
1 cup powdered sugar
1 tsp vanilla
What you’ll do:
Preheat oven to 350°F. Grease and flour a 10″ bundt pan.
Cream butter and sugar until fluffy. Sift together flour, baking powder, and salt. Add flour mixture 1/3 at a time, alternating adding in sour cream. Stir in vanilla. Put 1/3 batter in pan and top with crumble, then alternate finishing with batter on top. Place in oven and bake for 1 hour or until a toothpick comes out clean. Remove from oven and let cool for 10 minutes. Flip cake onto a plate and let cool for one hour before topping with glaze.
You may have noticed the star of our coffee cake recipe is really in the glaze and the International Delight iced coffee. This ready to drink coffee is the perfect Fall breakfast treat. It pairs amazingly with the coffee cake and puts a pep in my step on a chilly Fall morning. I also really enjoy the Iced Mocha and the Mocha Light, as well as the Vanilla flavors.
I found the International Delight Iced Coffee in the refrigerated tea/juice aisle at Walmart. It seems that this ready to drink iced coffee is pretty popular around my store because the shelves were getting a little bare!
You know you want to try this coffee cake recipe now that you’ve seen it. The cake is moist and soft, while the chocolate chips and pecans add a crunch to the inside. Finally, topped with a caramel macchiato glaze, you are in for a treat.