Chocolate Caramel Coffee Cake

Chocolate Caramel Coffee Cake

Print Recipe

Yield

9 servings 9 servings

Prep Time

0:20 0:20

Bake Time

25 to 30 minutes 25 to 30 minutes

Rise Time

30 minutes 30 minutes

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Ingredients

1-3/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup very warm milk (120° to 130°F)
1/4 cup butter, melted
1 egg
1 package (9 ounces) Werther's Original Baking Caramels, divided
Topping
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter
1/4 cup semi-sweet chocolate chips
1 tablespoon milk

Directions

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.
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.
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.

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