Caramel Crunch Coffee Cake


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  • 1 package dry yeast
  • 1/4 cup warm water
  • 1 cup scalded milk
  • 1 1/2 cups Atkinson's corn meal
  • 1/3 cup butter
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 4-5 cups sifted flour
  • 2 eggs, beaten



Soften yeast in warm water. Pour scalded milk over corn meal, butter, sugar, and salt; stir occasionally until smooth and butter melts. Cool to lukewarm. Stir softened yeast into corn meal mixture. Stir in eggs and two cups of flour. Stir in enough flour to make a soft dough. Turn out on lightly floured board and knead until satiny, about 10 minutes. Round dough into ball; place in greased bowl and brush lightly with melted shortening. Cover and let rise in a warm place until double in bulk, about 1 hour. Punch down; let rest 10 minutes. Divide dough in half. Roll each part out to form a long rectangle 7x18 inches. Spread with filling. Roll up starting at the short end; place in two greased loaf pans (1 pound size) Let rise until double in bulk. Bake in moderate oven (350ºF) 40-45 minutes. Pour frosting over tops of loaves; sprinkle with chopped pecans.



  • 1/2 cup soft butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon grated lemon rind
  • 3 cups ground or finely chopped pecans

Combine all above ingredients together.



  • 1/2 pound carmels
  • 1/2 cup hot water

melt caramels with hot water in top of double boiler; stir until smooth. Allow cool slightly before frosting coffee cake.

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