Butterscotch-Granola Coffee Cake
Submitted by Texas Sunrise
Sour cream coffee cake studded with granola, layered with a butterscotch-cinnamon-nut filling, and drizzled with a warm butterscotch glaze. Brunch just got a whole lot more interesting.
YIELD
9 servingsPREP
30 minCOOK
30 minREADY
60 minThis coffee cake has a surprise in every layer.
The batter itself is soft and tangy from sour cream, with a hint of orange zest and crunchy granola stirred right in.
Sandwiched in the middle is a filling of butterscotch morsels, chopped nuts, and cinnamon that melts into pockets of gooey sweetness as it bakes.
Then the whole thing gets drizzled with a warm butterscotch glaze and a sprinkle of nuts on top.
It’s the kind of coffee cake that makes getting out of bed worthwhile.
Variations
- Use chocolate chips instead of butterscotch morsels for a mocha-style coffee cake
- Swap the granola for toasted oats and chopped almonds
- Add a tablespoon of espresso powder to the batter to lean into the coffee cake name
Kitchen Tips
- Soften the butter fully so it creams smoothly with the sour cream and sugar
- Don’t skip the orange zest; it’s subtle but lifts the whole flavor profile
- Let the cake cool completely before glazing or the butterscotch will just melt into the surface and disappear
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Mix flour, sugar, sour cream, butter, baking soda, baking powder, salt, orange peel and eggs thoroughly; stir in granola.
Spread half of batter in greased 9 inch square pan; sprinkle with Butterscotch Filling.
Top with remaining batter.
Bake until crust is golden brown, about 30 minutes; cool completely.
Drizzle with glaze; sprinkle with nuts.
BUTTERSCOTCH FILLING: Mix ½ cup Butterscotch Flavored Morsels, ½ cup chopped nuts and ½ teaspoon cinnamon.
GLAZE: Heat ½ cup Nestle Butterscotch Flavored Morsels, 1 tablespoon butter and 2 teaspoon half and half over medium heat until smooth.
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