Caramel Coffee Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm round cake pan and line the base with parchment paper.

   Tip: Use a non-stick pan to prevent the cake from sticking.

2. 2

   In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients to avoid lumps.

3. 3

   In a large bowl, use an electric mixer to beat the butter until creamy. Add the eggs one at a time, beating well after each addition.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

4. 4

   With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the coffee powder, beginning and ending with the dry ingredients. Beat just until combined.

   Tip: Be careful not to overmix the batter.

5. 5

   Pour in the caramel sauce, melted butter, and almond milk, and beat until just combined. Do not overmix.

   Tip: The batter should still be slightly lumpy.

6. 6

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula to spread the batter evenly.

7. 7

   In a small bowl, mix together the brown sugar, confectioners' sugar, and melted butter until well combined.

   Tip: Use a fork to crumble the mixture into small pieces.

8. 8

   Sprinkle the streusel topping evenly over the batter.

   Tip: Make sure to cover the entire surface.

9. 9

   Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Do not overbake the cake.

10. 10

    Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Let the cake cool completely before slicing and serving.

11. 11

    Once the cake is cool, drizzle with additional caramel sauce if desired.

    Tip: This is optional, but adds an extra layer of flavor and sweetness.