Chocolate Caramel Coffee Cake

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Rich and gooey.
9 servings
1-3/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise 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
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter
1/4 cup semi-sweet chocolate chips
1 tablespoon milk

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.

Total Time
Rise Time 30 minutes
Bake Time 25 to 30 minutes
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