Caramel Crunch Coffee Cake
- Reviews 1
Ready In: 2 hrs 30 mins
Serves: 12
Ingredients
- 4 ounces cream cheese, softened
- 1⁄4 cup margarine, softened
- 1⁄2 teaspoon vanilla
- 1 1⁄2 cups confectioners' sugar
- 1⁄2 tablespoon milk
- 1⁄3 cup brown sugar
- 2 tablespoons water
- 1 teaspoon pure vanilla extract
- 1⁄4 teaspoon salt
- 2 cups rolled oats
- 1 cup butter, softened
- 3⁄4 cup light brown sugar, packed
- 1⁄2 cup granulated sugar
- 2 large eggs
- 1 1⁄2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup milk
- 1 teaspoon cinnamon
- 10 caramels, cut in half
Directions
- Cream together 1/4 cup margarine, 1/2 teaspoon vanilla, 1 1/2 cup confectioners' sugar, 1/2 tablespoon milk.
- Set aside.
- Heat oven to 275 degrees F.
- Combine brown sugar and water in a 4 cup microwave proof cup.
- Microwave on high 5 minutes until sugar is completely dissolved.
- Remove from microwave and stir in vanilla and salt.
- In mixing bowl, mix oats and brown sugar mixture.
- Spread onto parchment lined cookie sheet and bake 45 minutes-1 hour until golden brown.
- Preheat oven to 325°.
- In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy.
- Add eggs and vanilla and mix well.
- In a separate bowl combine flour, baking powder and salt.
- Add this dry mixture to the moist ingredients a little at a time.
- Add milk and mix well.
- Pour half the batter into a 9 x 13 baking pan that has been buttered and dusted with a light coating of flour.
- Sprinkle with caramels and cinnamon.
- Pour remaining batter over.
- Bake 50 minutes or until edge begins to brown.
- Spread cream cheese topping over slightly cooled cake.
- Sprinkle granola topping over cream cheese.
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