- Prepare Caramel:
- Preheat your oven to 350°F (175°C).
- In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color, about 8-10 minutes.
- Immediately pour the caramel into a 10-inch bundt pan, swirling to coat the bottom evenly.
- Prepare Flan Mixture:
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.
- Pour the flan mixture over the caramel in the bundt pan.
- Prepare Coffee Cake Batter:
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, mix the melted butter, eggs, sour cream, cooled coffee, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Assemble Cake:
- Carefully spoon the coffee cake batter over the flan mixture in the bundt pan, spreading it out evenly.
- Bake:
- Place the bundt pan in a larger baking dish and fill the larger dish with hot water to come halfway up the sides of the bundt pan, creating a water bath.
- Bake in the preheated oven for 1 hour, or until a toothpick inserted into the cake comes out clean.
- Cool:
- Remove the bundt pan from the water bath and let the cake cool in the pan for 2 hours.
- Once cooled, carefully invert the flan coffee cake onto a serving plate.
- Serve:
- Slice and serve your Flan Coffee Cake. Enjoy!
Nutrition Information (per serving, assuming 12 servings):
- Calories: 330 kcal
- Carbohydrates: 50g
- Protein: 6g
- Fat: 12g
- Fiber: 1g
- Sugar: 35g
- Sodium: 270mg
Enjoy your delicious and unique Flan Coffee Cake!
