Chocolate Caramel Coffee Cake
Servings: 9
Ingredients:
1/4 cup brown sugar
1/4 cup butter, melted
1 package (9 ounces) Werther's® Original® Baking Caramels, divided
1 egg
1/4 cup all-purpose flour
3/4 cup very warm milk (120° to 130°F)
1 tablespoon milk
1/2 teaspoon salt
1/4 cup semi-sweet chocolate chips
2 tablespoons sugar
1 envelope Fleischmann's® RapidRise Yeast
Equipment:
bowl
baking pan
blender
oven
microwave
wire rack
Cooking instruction summary:
1. Mix flour, undissolved yeast, sugar and salt in a large bowl. Add milk, butter and egg and beat until smooth. Set 10 caramels aside. Unwrap remaining caramels and cut each into 4 pieces. Stir caramel into batter. Pour into greased 8 x 8-inch baking dish. 2. Combine brown sugar and flour in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks. Sprinkle over coffee cake. Top with chocolate chips. Cover and let rise for 30 minutes.3. Bake in preheated 350°F oven for 25 to 30 minutes until browned and done in center. Remove to wire rack to cool. Unwrap and microwave the 10 reserved caramels and 1 tablespoon milk for about 45 seconds, until caramels are melted and smooth. Drizzle over coffee cake and serve immediately.
Step by step:
1. Mix flour, undissolved yeast, sugar and salt in a large bowl.
2. Add milk, butter and egg and beat until smooth. Set 10 caramels aside. Unwrap remaining caramels and cut each into 4 pieces. Stir caramel into batter.
3. Pour into greased 8 x 8-inch baking dish.
4. Combine brown sugar and flour in a small bowl.
5. Cut in 2 tablespoons butter with a pastry blender or 2 forks. Sprinkle over coffee cake. Top with chocolate chips. Cover and let rise for 30 minutes.
6. Bake in preheated 350°F oven for 25 to 30 minutes until browned and done in center.
7. Remove to wire rack to cool. Unwrap and microwave the 10 reserved caramels and 1 tablespoon milk for about 45 seconds, until caramels are melted and smooth.
8. Drizzle over coffee cake and serve immediately.
Nutrition Information:
covered percent of daily need
