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Product
Caramel Coffee Cake
Description

Caramel Coffee Cake

Yield: One 9” Cake

 

Ingredients:

Caramel (stir together):

1 cup brown sugar

1 cup heavy whipping cream

2 Tablespoons light corn syrup

2 Tablespoons unsalted butter

1 teaspoon vanilla extract

Pinch of salt

1 cup chopped pecans, toasted

Streusel:

½ cup brown sugar

1/3 cup all-purpose flour

 4 Tbs. unsalted butter, sliced

1 Tbs. ground Chinese cinnamon

Cake:

1 cup buttermilk

½ cup sour cream

2 tsp vanilla extract

4 large eggs

3 cups all-purpose flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ cup unsalted butter; softened

1 cup sugar

 

Instructions:

Preheat oven to 350 degrees and position a rack in the middle of the oven; coat a 9” cake pan with nonstick spray and line with aluminum foil.

Stir together brown sugar, cream, butter, syrup and salt for the caramel in a small mixing bowl. Pour into prepared pan and spread to coat the bottom. Sprinkle pecans over the caramel.

For the streusel, process brown sugar, flour, butter and cinnamon in a food processor. Set aside.

Whisk buttermilk, sour cream, vanilla extract and eggs together for the cake.

Sift flour, baking powder, soda, and salt onto a piece of parchment paper.

Cream butter and sugar in a mixer until just combined. Alternating add dry and wet ingredients. Blend each addition just until incorporated.

Spread half the batter over the caramel, then sprinkle with half the streusel. Carefully spread remaining batter over that and top with remaining streusel. Bake 40-45 minutes, or until a toothpick comes out clean. Cool cake for 10 minutes on a rack, then run a paring knife around the sides to loosen. Invert onto a serving platter while hot, then let cool slightly before slicing.

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CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.