Caramel Latte Bundt Cake

Dessert for breakfast is not always an acceptable choice, until it is coffee cake, then it is okay. It is more than okay, it is perfect. Coffee cakes are always a hit at any shower and I am always hoping there is some leftover that I can have for breakfast in the morning. This coffee cake is no exception. It is delectable, so fabulous that you should offer to bring dessert over for someone. It is so impressive and seems a little intimidating with two glazes, but do not let that steer you awry. They come together in a snap.

This post is part of the recipe swap that is put on by A Taste of Home Cooking, the category was blogger's choice, so I got to choose exactly what I wanted to make from Hezzi-D's Books and Cooks and this did not disappoint. It will be my new go-to for coffee cake, because really? Who doesn't like a caramel latte? 

Source: Hezzi D's Books and Cooks, originally adapted from The Baker Chick

Ingredients:

For the Cake:

2 cups of Flour, all purpose

1 cup of Brown Sugar

8 tablespoons of Butter, cold and cut into cubes

1 cup of Sugar

1 1/2 teaspoons of Baking Powder

1/2 teaspoon of Baking Soda

1/2 teaspoon of Salt

1 cup of Milk

1 Egg

2 tablespoons of Instant Ground Espresso Powder

1 teaspoon of Vanilla

1/3 cup of Semi-sweet Chocolate Chips

1/3 cup of Cinnamon Chips

For the Caramel Glaze:

1/4 cup of Caramel Ice Cream Topping

1 cup of Powdered Sugar

1 tablespoon of Milk

1 teaspoon of Vanilla

For the Espresso Glaze:

3 tablespoons of Milk

2 teaspoons of Instant Ground Espresso Powder

1 cup of Powdered Sugar

Directions:

First, pre-heat your oven to 350. Butter and flour your bundt cake pan and set aside.

Now, in a large bowl combine the flour and the brown sugar. Add the butter, use your fingers to crumble it into the mixture, until it resembles sand. Remove 1/2 cup of this mixture and set aside.

Next, add the sugar, baking powder, baking soda, and salt, mix until well combined.

In a medium bowl, combine the milk, egg, espresso grounds, and vanilla. Mix well and pour into the flour mixture. Mix well to combine and then stir in the chocolate chips and cinnamon chips. 

Pour half of the batter into your prepared bundt pan, sprinkle the reserved crumb mixture in, then add the other half of the batter on top.

Bake for 40 minutes. Remove and let cool in the pan for 15 minutes on a wire rack. Carefully flip the pan over onto the rack and let the cake cool completely.

With a mixer, blend together the ingredients for the glazes in separate bowls, add more powdered sugar to reach desired consistency. Pour each glaze into a ziplock bag and cut the corner off. Drizzle onto the cake and let the glaze harden.

Enjoy!

Happy Cooking,

The Barbee Housewife