Cinnamon Roll Coffee Cake

For the caramel:
3/4 c. brown sugar
1/4 c. heavy cream
pinch of salt
1 c. pecans, toasted and chopped

For the streusel:
1/2 c. brown sugar
1/3 c. flour
4 T. unsalted butter, sliced
1 1/2 T. ground cinnamon
1/4 t. table salt

For the cake:
1/2 c. buttermilk
1/4 c. low fat vanilla yogurt
2 eggs
1 1/2 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. unsalted butter,, softened
3/4 c. sugar

Directions:
Preheat oven to 350. Coat a 9" cake pan with nonstick spray.
Stir together brown sugar, cream and salt for caramel. Pour into the pan and spread to coat the bottom of pan. Sprinkle pecans over top of caramel.
Process ingredients for the streusel in a food processor. Pulse until small clumps form. Set aside.
Whisk buttermilk, yogurt, and eggs together for the cake.
Sift flour, baking powder, baking soda, and salt onto a paper plate.
Cream butter and sugar with a mixer just until combined. Alternately add dry and wet ingredients, starting and ending with dry. Blend each addition just until incorporated.
Spread half of the batter over the caramel than sprinkle with half the streusel. Carefully spread remaining batter over that and top with the remaining streusel. Bake 50-60 minutes, or until a toothpick comes out clean.
Cool cake for 5 min. and then invert on to a serving dish.

Makes one 9" cake. Total time 1 1/2 hours.

Verdict:
I had problems with this cake. When I first put the batter on top of the caramel it pushed it up the sides of the cake pan. Then when I was cooking it the caramel bubbled over and burned on the bottom of the oven. When we finally ate it the cake was a little dry and the caramel was hard around the sides. I think I am going to try it again but I will be smarter the second time around because I think it would be good.

Lemon Jelly Roll With Strawberries and Cream

For the cake:
Combine:
1 c. flour
1 c. sugar
1/2 t. baking powder
1/4 t. salt
Blend; Whisk dry ingredients into:
4 eggs yolks
1/2 c. vegetable oil
1/2 c. water
2 t. lemon extract
zest of one lemon, minced
Beat and gradually add; Fold into batter:
4 egg whites
1/4 c. sugar

For the syrup:
Simmer:
1/4 c. lemon juice
1/4 c. sugar

For the filling:
1 1 /2 c. fresh strawberries, diced
Bloom in 2 T. cold water;
Melt:
2 t. unflavored gelatin
Beat; Drizzle in:
1 1/2 c. heavy cream
1/4 c. sugar
1 t. vanilla extract

Directions:
Preheat oven to 350. Coat a 13x18" baking sheet with 1" high sides with nonstick spray. Line baking sheet with parchment and spray again.
Combine dry ingredients.
Blend yolks, oil, water, lemon extract and zest in large bowl. Gradually whisk in flour mixture into yolk-oil mixture until smooth.
Beat egg whites in a bowl with an electric mixer on med-high speed until frothy. Gradually add 1/4 c. sugar to the whites and continue beating until they're shiny and hold firm peaks as beaters are lifted out.
Whisk 1/3 of the beaten whites into the batter to lighten it. Gently fold in the remaining whites with a whisk. Pour batter onto the prepared baking sheet.
Tilt the pan to evenly spread the batter. Using a spatula will deflate the whites. Then bake the cake 12-13 min. or until set. Cool to room temperature on a rack. As the cake cools prepare the syrup and fillings.

For the syrup:
Simmer syrup ingredients in a pan over med-high heat until thickened, about 5 minutes. Remove from heat and let cool.

Bloom gelatin in cold water by sprinkling gelatin over liquid and then let stand about 5 minutes. Touch it. The gelatin will be stiff and bouncy. Melt the gelatin by setting the dish in a skillet of simmering water. (Don't let it boil or it could loose its jelling properties.)

For the filling:
Beat cream, sugar and vanilla until it begins to thicken. Drizzle in the slightly cooled melted gelatin and beat until cream is stiff. Less than 1 min. The cream will not appear smooth.

To assemble:
Dust a large sheet of parchment paper heavily with powdered sugar. Run a knife around the sides of the cake to loosen it then invert the cake onto the parchment. Carefully peel off the paper.
Lightly dab lemon syrup using a pastry brush over the cake. (The sauce should have the consistency of maple syrup.)
Spread the prepared whipped cream over the cake. Leave one inch margins around the edges.
Arrange the diced strawberries over the entire surface of cream.
Roll the cake by lifting the paper and gently but quickly rolling the cake to the other side. Wrap the cake loosely in the parchment. Transfer to a baking sheet and chill at least 4 hours in order to set the filling.
Serve with cake with powdered sugar on top .

Makes one 16" long cake. Total time 1 1/2 hours + chilling

Verdict:
Wow. That was a lot of typing. But it is worth it. This was yummy cake with yummy filling. It was moist and flavorful. I would recommend eating it the day you make it. Blake said it was a little soggy the next day. My sister Sarah froze her piece and she said that it was good. The filling froze a little too much but the cake tasted good.