Chocolate Caramel Coffee Cake

Coffee Cakes

Rich and gooey.





9 servings

Prep Time

20 minutes

Rise Time

30 minutes

Bake Time

25 to 30 minutes


  • 1-3/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise 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


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.