CARAMEL CRUNCH COFFEE CAKE

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.