Preheat oven to 350; using 9-inch round springform pan, line bottom with parchment paper (to reduce caramel sticking) spray with non-stick spray.
Stir together the brown sugar, cream and the pinch of salt for the caramel topping in a measuring cup. Pour caramel into the prepared pan, spreading to coat bottom of pan. Sprinkle pecans and coconut over caramel.
Process the brown sugar, flour, butter, cinnamon and salt for the streusel in a food processor, pulsing until mixture is sandy but without clumps; set aside.
Whisk the flour, baking powder, baking soda and salt for the cake in a bowl; set dry ingredients aside.
Whisk together buttermilk, yogurt and eggs in a measuring cup with a pour spout; set aside.
Using a mixer, cream butter and sugar in a bowl only until combined. Alternately add flour mixture and buttermilk mixture to the creamed mixture, starting and ending with the flour mixture. Blend only enough to incorporate the dry ingredients into the batter.
Spread half of the batter over the caramel in the cake pan, then sprinkle with half of the streusel. Carefully spread remaining batter over streusel in cake pan; top with the remaining streusel.
Bake coffee cake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool cake for 5 minutes on a rack, then run a paring knife around the sides to loosen cake. Invert cake onto a serving plate while hot, release springform sides, carefully remove top and then parchment paper. Let coffee cake cool slightly before serving.
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 387 (52%)|
|Amt Per Serving||% DV|
|Total Fat 43g||57 %|
|Saturated Fat 23g||115 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 92.3mg||28 %|
|Sodium 6482.4mg||224 %|
|Potassium 289.4mg||8 %|
|Total Carbohydrate 85.3g||25 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 82.6g|
|Protein 7.3g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 739
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