Caramel Chocolate Streusel Coffee Cake

Ingredients

• 1.3 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.5 cup butter softened
• 14  caramels - unwrapped 
• 2 large eggs 
• 1.5 cups flour all-purpose
• 0.8 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 2 tablespoons half & half 
• 0.5 cup pecans cooled toasted chopped
• 0.3 teaspoon salt 
• 1 cup cup heavy whipping cream light sour
• 0.3 cup sugar 
• 1 teaspoon vanilla 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• mixing bowl
• toothpicks
• springform pan

Directions

1. Preheat oven to 350°F. Spray a 9 inch round springform pan with baking spray.
2. Combine all streusel ingredients in small bowl; set aside.In a mixing bowl, beat butter and sugar until creamy.
3. Add eggs; continue beating, scraping bowl often, until well mixed. Beat in vanilla extract.Beat in all remaining ingredients.Spoon half of the batter into the pan.
4. Sprinkle half of streusel mixture over batter in pan. Spoon remaining batter over streusel; top with remaining streusel.
5. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife along sides of pan to loosen edge.
6. Remove side of pan. Cool at least 30 minutes. (Anna’s Note: Cool completely if you have the time).Just before serving, combine caramels and half & half (or milk) in 1-quart saucepan. Cook over medium heat, stirring occasionally, until caramels are completely melted (5 to 8 minutes). Cool until thick enough to drizzle nicely; drizzle warm (not hot!) caramel over cake.