Caramel Streusel Coffee Flan Cake
Caramel Streusel Coffee Flan Cake
Ingredients
For the Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
For the Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold, cut into small pieces
For the Coffee Flan
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon instant espresso powder
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
For the Coffee Cake Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, 1 stick, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup strong brewed coffee, cooled
Instructions
- 1
Preheat your oven to 350°F (175°C). Place a 9-inch round cake pan inside a larger roasting pan. Bring a kettle of water to a boil for the water bath.
⏱️ 10 min•🌡️ 350
- 2
To make the caramel: In a small, heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring until the sugar dissolves and the mixture begins to boil. Continue to cook, swirling the pan occasionally (do not stir), until the caramel turns a deep amber color. Immediately pour the hot caramel into the bottom of the 9-inch cake pan, tilting to coat the bottom evenly. Set aside to cool and harden.
⏱️ 8 min
- 3
To make the streusel: In a small bowl, combine 1/4 cup all-purpose flour, 1/4 cup packed light brown sugar, and 1/2 teaspoon ground cinnamon. Add the cold, cut-up unsalted butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
⏱️ 5 min
- 4
To make the coffee flan: In a medium saucepan, combine whole milk, heavy cream, 1/2 cup granulated sugar, and instant espresso powder. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat.
⏱️ 7 min
- 5
In a large bowl, whisk together the large eggs, large egg yolks, and 1 teaspoon vanilla extract until just combined. Slowly temper the hot milk mixture into the egg mixture by gradually pouring a thin stream of the hot liquid into the eggs while continuously whisking. This prevents the eggs from scrambling. Strain the flan mixture through a fine-mesh sieve into a clean bowl to ensure a smooth consistency.
⏱️ 5 min
- 6
To make the coffee cake batter: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
⏱️ 3 min
- 7
In a separate large bowl, using an electric mixer, cream together 1/2 cup softened unsalted butter until light and fluffy. Beat in the 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
⏱️ 5 min
- 8
Alternately add the dry ingredients and the wet ingredients (sour cream and cooled strong brewed coffee) to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. The batter will be thick.
⏱️ 5 min
- 9
Assemble the cake: Carefully pour the strained coffee flan mixture over the hardened caramel in the 9-inch cake pan. Then, gently spoon dollops of the coffee cake batter over the flan layer. The batter will float on top. Use the back of a spoon to gently spread the batter to cover as much of the flan layer as possible without mixing the layers. Sprinkle the streusel topping evenly over the cake batter.
⏱️ 7 min
- 10
Place the roasting pan with the cake pan into the preheated oven. Carefully pour the hot water from the kettle into the roasting pan, reaching about halfway up the sides of the cake pan. Bake for 60-70 minutes, or until a wooden skewer inserted into the cake layer comes out clean. The flan will still be jiggly in the center.
⏱️ 65 min•🌡️ 350
- 11
Carefully remove the cake pan from the water bath and the roasting pan. Let it cool completely on a wire rack at room temperature for at least 2 hours. Once cooled, cover the cake pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flan to set completely.
⏱️ 360 min
- 12
To serve: Run a thin knife around the edge of the cake to loosen it. Place a serving plate upside down over the cake pan. Invert the cake pan and plate together with a swift motion. The cake should release, with the caramel sauce flowing over the flan and cake layers. Slice and serve chilled.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Caramel Streusel Coffee Flan Cake
Ingredients
For the Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
For the Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold, cut into small pieces
For the Coffee Flan
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon instant espresso powder
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
For the Coffee Cake Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, 1 stick, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup strong brewed coffee, cooled
Instructions
- 1
Preheat your oven to 350°F (175°C). Place a 9-inch round cake pan inside a larger roasting pan. Bring a kettle of water to a boil for the water bath.
⏱️ 10 min•🌡️ 350 - 2
To make the caramel: In a small, heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring until the sugar dissolves and the mixture begins to boil. Continue to cook, swirling the pan occasionally (do not stir), until the caramel turns a deep amber color. Immediately pour the hot caramel into the bottom of the 9-inch cake pan, tilting to coat the bottom evenly. Set aside to cool and harden.
⏱️ 8 min - 3
To make the streusel: In a small bowl, combine 1/4 cup all-purpose flour, 1/4 cup packed light brown sugar, and 1/2 teaspoon ground cinnamon. Add the cold, cut-up unsalted butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
⏱️ 5 min - 4
To make the coffee flan: In a medium saucepan, combine whole milk, heavy cream, 1/2 cup granulated sugar, and instant espresso powder. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat.
⏱️ 7 min - 5
In a large bowl, whisk together the large eggs, large egg yolks, and 1 teaspoon vanilla extract until just combined. Slowly temper the hot milk mixture into the egg mixture by gradually pouring a thin stream of the hot liquid into the eggs while continuously whisking. This prevents the eggs from scrambling. Strain the flan mixture through a fine-mesh sieve into a clean bowl to ensure a smooth consistency.
⏱️ 5 min - 6
To make the coffee cake batter: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
⏱️ 3 min - 7
In a separate large bowl, using an electric mixer, cream together 1/2 cup softened unsalted butter until light and fluffy. Beat in the 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
⏱️ 5 min - 8
Alternately add the dry ingredients and the wet ingredients (sour cream and cooled strong brewed coffee) to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. The batter will be thick.
⏱️ 5 min - 9
Assemble the cake: Carefully pour the strained coffee flan mixture over the hardened caramel in the 9-inch cake pan. Then, gently spoon dollops of the coffee cake batter over the flan layer. The batter will float on top. Use the back of a spoon to gently spread the batter to cover as much of the flan layer as possible without mixing the layers. Sprinkle the streusel topping evenly over the cake batter.
⏱️ 7 min - 10
Place the roasting pan with the cake pan into the preheated oven. Carefully pour the hot water from the kettle into the roasting pan, reaching about halfway up the sides of the cake pan. Bake for 60-70 minutes, or until a wooden skewer inserted into the cake layer comes out clean. The flan will still be jiggly in the center.
⏱️ 65 min•🌡️ 350 - 11
Carefully remove the cake pan from the water bath and the roasting pan. Let it cool completely on a wire rack at room temperature for at least 2 hours. Once cooled, cover the cake pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flan to set completely.
⏱️ 360 min - 12
To serve: Run a thin knife around the edge of the cake to loosen it. Place a serving plate upside down over the cake pan. Invert the cake pan and plate together with a swift motion. The cake should release, with the caramel sauce flowing over the flan and cake layers. Slice and serve chilled.
⏱️ 2 min