Streusel caramel coffeecake
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| ¼ | cup | Butter |
| 1 | Egg | |
| ½ | cup | Milk |
| 1 | cup | Brown sugar |
| ¼ | cup | Flour |
| 2 | teaspoons | Cinnamon |
| 1½ | cup | Flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 9 | Caramels, kraft | |
| ½ | cup | Butter |
| 1 | cup | Chopped walnuts, optional |
Directions
BATTER
STREUSEL TOPPING
Preheat oven to 350 deg f. Grease an 8" square pan. Unwrap caramels and warm them on a plate for five minutes in the oven. From the batter ingredients: Beat together the sugar, butter and egg. Stir in the milk.
Sift the flour, baking powder and salt together. Blend with egg mixture.
Spread ⅔ of the batter in prepared pan. One by One, pull the caramels into 4" long ribbons and press them into the batter. Place them a regular intervals. Spread the remaining batter over the top. Mix together the streusel ingredients and sprinkle over the batter. Bake for 40 to 45 minutes or until a pick comes out clean. Cut and serve warm.