Spiced Caramel Coffee Cake (Hot Cross Bun Style)
I was inspired to make this recipe after ordering some snacks from a South African online grocery store. One item that immediately caught my eye was their Hot Cross Bun Caramel Spread. I was so excited because I love anything caramel and I absolutely adore hot cross buns. There’s something nostalgic and comforting about the warm spices, soft raisins, and rich, buttery flavor.
The caramel itself had a spiced, rum-like taste with little bursts of raisins, just like a true hot cross bun in spreadable form. I knew I wanted to do something special with it, and one of my favorite pastries to enjoy with a cappuccino or another espresso drink is a coffee cake. So, I combined the two.
This Hot Cross Bun Caramel Coffee Cake has all the warm spices and cozy flavor of the classic Easter treat but turned into a soft, fluffy cake with a gooey caramel swirl and a crunchy streusel topping. It’s comforting, flavorful, and just the right amount of indulgent.
Whether you’re enjoying it as a breakfast treat, a mid-morning snack, or dessert, it’s a beautiful bake to pair with coffee or tea. And honestly, who doesn’t love hot cross buns in any form?
Spiced Caramel Coffee Cake (Hot Cross Bun Style)
A spiced, cozy coffee cake swirled with caramel and topped with buttery streusel — perfect with a cappuccino.
Ingredients
- 1¾ cups (220g) white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup (100g) brown sugar
- ½ cup (120ml) neutral oil (or melted butter)
- 2 large eggs
- 1 cup (240ml) milk (or buttermilk)
- 1 teaspoon vanilla extract
- ½ cup (75g) raisins
- ½ cup (120g) Hot Cross Bun Caramel Spread
- ½ cup (65g) white whole wheat flour
- ⅓ cup (65g) brown sugar
- 1 teaspoon cinnamon
- ¼ cup (55g) cold butter, cubed
- ½ cup powdered sugar
- 6 teaspoons milk or cream
- Splash of lemon juice
- ½ teaspoon vanilla extract
- ¼ cup extra Hot Cross Bun Caramel Spread (for extra drizzle on top)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch or 9-inch square pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk the brown sugar, oil (or melted butter), eggs, milk, and vanilla.
- Pour the wet ingredients into the dry and mix until just combined. Fold in the raisins.
- In a small bowl, rub the flour, brown sugar, cinnamon, and cold butter together with your fingertips until the mixture becomes crumbly. Set aside.
- Pour half the batter into the prepared pan and spread evenly. Dollop half the caramel spread over the batter and swirl gently with a knife.
- Pour the remaining batter on top and repeat with the rest of the caramel. Swirl again lightly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10–15 minutes.
- In a small bowl, whisk together the icing drizzle ingredients until smooth. Once the cake has cooled slightly, drizzle with the icing and an extra spoonful or two of the Hot Cross Bun Caramel for a glossy finish.
Notes
Tips
- If you can't find Hot Cross Bun Caramel, you can use a spiced caramel or mix plain caramel with cinnamon, nutmeg, and a splash of rum extract.
- Swap raisins for dried cranberries or chopped dates if preferred.
- This cake keeps well in an airtight container for up to 3 days and can be frozen without the drizzle (if frozen with drizzle texture will change).
- If you don't want the darker color, use white sugar or all-purpose flour.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
Caramel Peanut Butter Blossoms
If you're a sucker for caramel, peanut butter or chocolate, you'll love peanut butter blossoms. These cookies are best served soon after baking or within 2-3 days and are certainly a must for any holiday gift boxes you may be putting together.
Typically peanut butter blossoms are topped with regular Hershey Kisses, but I love caramel and personally think the addition in this recipe, a slight change, makes a huge difference!
The tricky thing about the cookies is their propensity to dry out a bit. The key is not to overbake them and be wary of the amount of flour or other dry ingredients added. However, there will be natural splits and crinkles.
Side note about these iconic cookies (courtesy of a 1957 Pillsbury Bake-Off contest). If you are loyal to Hershey, there are caramel-stuffed Kisses you can use. It's up to you! In my case, Rolos were available.
Caramel Peanut Butter Blossoms
Ingredients
- 1/4 cup butter
- 1/4 cup peanut butter
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 beaten egg
- 1/2 cup all-purpose flour
- 1/4 cup + 2 tablespoons whole wheat white flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup white sugar
- 12 Rolos or Caramel Hershey kisses
Instructions
- Cream the peanut butter, butter and sugars until light and fluffy in a stand mixer or electric hand mixer.
- Sift and whisk the flours, baking soda, and salt in a separate bowl.
- Beat the egg and vanilla together, then mix into the creamed mixture (with the paddle attachment) until just combined. Don't overmix mix!
- Slowly add the flour and mix until just incorporated and soft dough forms.
- Scoop the dough with a cookie scoop on a parchment-lined baking tray spaced utu about 2-inches, then chill for 30 minutes in the fridge.
Nutrition Facts
Calories
253Fat (grams)
12.5 gCarbs (grams)
33 gSugar (grams)
27.6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Basque Cheesecake with Pumpkin Caramel Sauce
Cheesecake is typically a crowd-pleaser and show-stopper if you do it right (or wrong!). I am trying to remember the first time I tasted a slice or which type is my favourite, but I do know that homemade versions tend to be hit or miss. I prefer mine to be light, not too dense or sweet, with a generous graham cracker crust, and easy on the toppings or coulis.
Then, enter the burnt Spanish basque cheesecake. The recipe emerged in 2010 but was invented in 1959.
I've always had a sweet tooth, but it took a while to appreciate the smokey, nutty taste of caramelized sugars that come with the basque cheesecake. You bake it on high heat, unlike traditional cheesecakes set in a water bath, and this helps develop flavours and gives it the characteristic browning of the crust on top. That is the crown and glory of the basque cheesecake, along with its gooey centre and custard consistency.
If you need more sweetness, serve the cheesecake with a drizzle of caramel sauce, made using pumpkin or sweet potato to give it a seasonal twist.
Note: As you pour the batter into the tin, keep an eye on overflow. You may have to put some aside to make mini cheesecakes using a cupcake or muffin pan.
Basque Cheesecake with Pumpkin Caramel Sauce
Ingredients
- 4 (8-ounce) boxes of cream cheese, softened
- 5 eggs, room temperature
- 2 egg yolks, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon pure almond or maple extract
- 1/2 teaspoon sea salt
- 1 teaspoon orange zest
- 2 cups heavy cream, room temperature
- 1/4 cup all-purpose flour
- 1 2/3 cups granulated sugar
- 1/4 teaspoon cinnamon
- 1/2 cup cooked pumpkin or sweet potato (mashed or a puree)
- 1/3 cup heavy cream
- 1 tablespoon pumpkin spice
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut or granulated sugar
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- In a large bowl, using an electric mixer if you have one available, beat the cream until combined. Add the sugar and beat for 4- 5 minutes on medium-high until the sugar is fully incorporated into the cream cheese.
- Add the whole eggs one by one, beating until just combined after each addition. Don't over-mix!
- Add in the yolks and repeat. If there is a lot of batter on the sides, fold it back into the mixture before moving to the next step.
- Fold in the vanilla, maple and orange zest with a spatula. Beat the flour and cinnamon in to thicken the mixture before transferring it to a baking pan.
- Add the heavy cream and salt, then fold again without overmixing.
- Take two pieces of parchment paper and crumple both. Take the cheesecake springform pan and line it with both sheets, both vertically and horizontally. This will help your cheesecake as it forms.
- Bake at 400F for 1 hour 15 minutes, but start checking after 50 minutes. The top should be a caramelized golden brown or even a blackish colour, and the cake should jiggle mostly in the middle. If most of it jiggles, you can continue to bake for another 8-10 minutes.
- Note: Don't keep trying to bake it over time for fear that it may be undercooked; you want to avoid drying out your cheesecake.
- Cool the cheesecake at room temperature for 1-2 hours before chilling in the fridge overnight or for at least 4 hours.
- While the cheesecake is cooking, make the caramel.
- Serve the cheesecake with the sauce and enjoy!
- Melt the sugar, add the butter and cook on low heat until it forms an amber color, stirring occasionally. Do not leave the stovetop to avoid burning the caramel!
- Add the spice, salt, vanilla, and sweet potato or pumpkin, then cook for 1-2 minutes before removing cream from the heat, stirring to smoothen. Follow this with the cream and cook for another minute.
- Add the baking soda, and stir quickly to combine before removing the pot from the stove top to cool the caramel and transfer to a heat-proof container. If you want a smoother consistency, strain the caramel while still warm.
- Refrigerate until ready to serve with the cheesecake. To warm up the sauce, heat with a splash of cream and stir well.
Nutrition Facts
Calories
485Fat (grams)
36.4 gSat. Fat (grams)
22.1 gCarbs (grams)
32.8 gFiber (grams)
0.1 gSugar (grams)
28.3 gProtein (grams)
9.2 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
