Swirled with cinnamon sugar and topped with a sweet and crunchy streusel, this churro coffee cake makes for a magical morning. Drizzle it with a spiced chocolate sauce and cajeta, a Mexican caramel sauce. Then serve it with–yup, you guessed it–coffee!

Quick Info

⏱️ 115 min • 🍽️ 12 servings • ⭐ 82%

Nutrition

496 cal • 9g protein • 77g carbs • 19g fat

Tags

[Breakfast] • [Brunch] • [Desserts] • [High-Protein] • [High-Fiber]

Ingredients

• ½ cup piloncillo or brown sugar
• ½ cup crushed cornflakes
• ¼ cup whole wheat flour
• 1 tablespoon McCormick® ground cinnamon
• 2 teaspoons instant espresso powder
• ¼ teaspoon kosher salt
• 5 tablespoons unsalted butter, melted
• ½ cup piloncillo or brown sugar
• ½ cup granulated sugar
• 2 tablespoons McCormick® ground cinnamon
• 2 teaspoons instant espresso powder
• 1 teaspoon unsweetened cocoa powder
• 1½ cups granulated sugar
• ½ cup piloncillo or brown sugar
• 12 tablespoons (1½ sticks) unsalted butter, softened
• 4 teaspoons baking powder
• 1½ teaspoons kosher salt
• 1 tablespoon McCormick® vanilla extract
• 3 large eggs
• 2 cups all-purpose flour
• ⅔ cup whole wheat flour
• 1¾ cups sour cream
• 2 teaspoons ancho chile powder
• ¾ cup dark chocolate chips
• ½ cup heavy cream, hot
• 1 cup cajeta or dulce de leche
• 1 9 x 13 x 2-inch baking sheet

Instructions Preview

1. Preheat the oven to 350°F (180°C). Grease …
2. Make the topping: In a medium bowl, mix to…
3. Make the filling: In a medium bowl, mix to…

…and 9 more steps

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Recipe by: Betsy Carter, Codii Lopez • From: Tasty