CARAMEL CRUNCH COFFEE CAKE

Caramel Crunch Coffee Cake image

Provided by Dani Jean

Categories Breads

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 21

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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

Steps:

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.