Streusel Caramel Coffeecake
Yield
6 servingsPrep
20 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| ¾ | cup |
sugar
|
|
| ¼ | cup |
butter
|
|
| 1 | each |
eggs
|
|
| ½ | cup |
milk
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 9 | each |
caramels (candy squares)
|
*
|
| Streusel topping | |||
| 1 | cup |
brown sugar
|
*
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | cup |
butter
|
|
| 1 | cup |
walnuts
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 177 | ml |
sugar
|
|
| 59 | ml |
butter
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
milk
|
|
| 355 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 9 | each |
caramels (candy squares)
|
*
|
| Streusel topping | |||
| 237 | ml |
brown sugar
|
*
|
| 59 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
cinnamon
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
walnuts
optional |
|
Directions
Preheat oven to 350℉ (180℃).
Grease an 8 inch 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 inch 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.
