Caramel-Drizzled, Spiced Coffee Cake, Daylight Savings & Winter’s Last Hurrah

Caramel Drizzled Coffee Cake ⓒ 2013 michaela medina - Caramel-Drizzled Coffee Cake Takes the Edge Off a Winter Storm

Late winter snow storms are real heart-breakers. And it seems that, no matter how many times we’re hit by an early March ‘weather event’, I’m always caught by surprise. Songbirds are returning, buds are swelling on trees, and clocks are about to spring forward to daylight savings time (p.s. Don’t forget to move clocks ahead an hour before you turn in tonight, as DST starts 3/10/13).

It’s just starting to feel like a new season, and then. . .  It hits. A wet, heavy snowstorm. Doesn’t seem quite fair!

At times like these, I usually feel the need to bake something to lift my weary spirits and give me energy to dig out; something warm and golden and just a little bit gooey. What to do? I scanned the kitchen and my eyes focused in on my Finca Rosa Blanca coffee beans, sitting on the countertop. Mmmm. That’s it! Something like . . .

Caramel-Drizzled Coffee Cake

(ingredients for one 10-inch tube cake or two smaller cakes)

1/2 lb (2 sticks) of butter at room temperature

1 cup of granulated sugar

3 eggs at room temperature

2 1/2 cups of all purpose flour

2 teaspoons of baking powder

1 teaspoon of baking soda

1 teaspoon of salt

3/4 cup sour cream or plain, Greek yogurt (full fat or 2%)

1/4 cup espresso or very strongly brewed French roast coffee, cooled*

5 teaspoons vanilla extract (or rum for a twist)

1 teaspoon nutmeg

1 teaspoon cinnamon

Caramel Topping

1/2 cup brown sugar (packed)

1/4 cup Greek yogurt or sour cream

1 tablespoon vanilla extract


This is a very simple cake, but first, make yourself some espresso or some very strong French roast coffee to wake yourself up. Then, set aside 1/4 cup of espresso/coffee to cool and preheat your oven to 350° fahrenheit. Butter and flour a 10″ tube or Bundt pan (you can also use other shapes and types of pans of similar size, or make two cakes in 8″ spring-form pans, as I did for the photo). Now go gather your ingredients.

In a large bowl, blend the flour, baking soda, baking powder, salt, cinnamon and nutmeg together with a fork. In a small bowl, combine the sour cream or Greek yogurt with the espresso (or coffee) and 5 teaspoons of vanilla, and set aside. In a large mixing bowl (I use a stand mixer), beat the butter for a few seconds, add in the sugar and beat a minute or two. Add in three eggs at room temperature and beat until the mixture is creamy and smooth. Very slowly, combine the dry ingredients to the large mixing bowl, and beat until smooth. Add in the sour cream or yogurt/coffee/vanilla mix and beat the mixture a bit longer.

Pour the cake batter into the buttered/floured pan, stick it into the oven and set your timer to bake for 45-50 minutes. It’s done when the top is golden colored and a stick pulls out clean from the center of the cake. When done, let rest for 5 or 10 minutes and then remove the cake form/invert to cool. Flip the cake onto a serving platter. Now, at this point, I like to prick little holes in the cake with a stick or fork so that some of the caramel drizzle gets inside. That’s up to you.

To make the caramel drizzle: combine the brown sugar, yogurt and vanilla in a small bowl and stir well until blended. Set aside until cake is cooled and then drizzle over to your heart’s content (and set some aside for sinfully delicious dipping).

*If you’d rather not add coffee (even decaf?), you can omit this ingredient and instead use one full cup of yogurt or sour cream in the main cake.

Snow-Covered Nest â“’ 2013 michaela medina -

Now, if you’re like me, you hate waiting, so you go outside to shovel while your cake bakes. This gives you the heart to clear snow from the roof, which has slid down and piled atop the already snow-covered terrace and drifted into the walkways. Finish that off, then come in, drizzle the coffee cake, have a thick slice, and then go back out to clear the pathways, cars, truck, tractor and utility areas. Meanwhile, your partner-in-crime plows and pushes back snowbanks, while troubleshooting a stalling engine on the ’86 Chevy. Winter sure is a lot of work!

I recently read that shoveling snow by hand burns something like 400 calories (or more) per hour. Of course, the heavier the snow  the harder you work, and the more calories you burn. Oh, and don’t worry, this probably won’t be the last work out you get before spring. Keep that shovel ready. You’re gonna need a LOT of coffee cake to clear the nest!

Snowy, Sunlit Viburnum trilobum â“’ 2013 michaela medina - thegardenersedenFrosted Viburnum trilobum Along the Sunlit Walkway

Lavender Hills ⓒ 2013 michaela medina - To the Southwest: Warm, Lavender Hills

March Sunset in the Garden After the Storm ⓒ 2013 michaela medina - Sunset in the Northwest Gardens, After the Storm

Photography and Text â“’ Michaela Medina/The Gardener’s Eden. All images, articles and content on this site (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Please do not take my photographs without asking first. Thank you! 

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5 Replies to “Caramel-Drizzled, Spiced Coffee Cake, Daylight Savings & Winter’s Last Hurrah”

  1. Deb Weyrich-Cody

    Hoo boy Michaela! This is one massive cake… and I REALLY like how you “drizzle” too btw; ) Looking forward to breakfast tomorrow!

  2. Michaela

    Oh yes… No matter how I try, the drizzle becomes a steady, pouring and the cake winds up bathing in a warm, gooey pool. It was a delightful bath of deliciousness!xo

  3. lady

    I have your blog on my rss feed for easy access when I need charm and beauty, and I’ve never commented yet and I don’t know why! This coffee cake looks amazing, is one of my favorites as a child even if I don’t really like cakes and sweets, but will definitely give it a try, I happen to have the ingredients. I love your site and your photography is exquisite! Last year I have perused almost every page and this space is always a joy, I need to spend more time here. I will subscribe for email updates too. I thank you for being here! lady

  4. glenn jampol

    Thanks for appreciating our coffee Michaela! I now am preparing to try the Caramel-Drizzled Coffee Cake (of course consumed with FRB coffee). I love this blog and this coffee cake will be my Sunday treat to myself on a beautiful Costa Rican day.

Comments are closed.