Title: Streusel Caramel Coffeecake
Categories: Breakfast Bread Snack
Yield: 9 Servings
| BATTER |
| 3/4 | c | Sugar |
| 1/4 | c | Butter |
| 1 | | Egg |
| 1/2 | c | Milk |
| 1 1/2 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 9 | | Caramels, kraft |
| STREUSEL TOPPING |
| 1 | c | Brown sugar |
| 1/4 | c | Flour |
| 2 | ts | Cinnamon |
| 1/2 | c | Butter |
| 1 | c | Chopped walnuts, optional |
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 2/3 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.