Caramel Apple Coffee Cake
Caramel Apple Coffee Cake made with tender and buttery Granny Smith apples that are topped with a crunchy brown sugar crumb topping. Salted caramel sauce is drizzled on top of the streusel topping and the tart apples.
Servings: 10 servings
Calories: 568kcal
Ingredients
Caramel Apple Coffee Cake
- 2 tablespoon butter unsalted (for the apples)
- 3 cups peeled and thinly sliced Granny Smith Apples
- 2 cups all-purpose flour - spooned and leveled
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 teaspoon vanilla extract
- 1 cup chopped pecans optional
Streusel Topping
- ¾ cup all purpose flour - spooned and leveled
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup Salted Caramel Sauce
Instructions
Prepare the streusel and salted caramel sauce
- Preheat the oven to 350°F
- Melt 2 tablespoon butter in a skillet and add the sliced apples.
- Sauté over medium heat for a few minutes or until softened.
- Set aside and allow to cool.
- Stir together the streusel topping ingredients with the melted butter.
- Combine well and set aside.
- Prepare the salted caramel sauce per the directions of the recipe. Set aside.
Prepare the coffee cake
- Prepare a 9-inch springform pan by greasing and flouring to prevent sticking.
- Beat the softened butter together with the granulated sugar until smooth.
- Add the eggs one at a time until light and fluffy.
- Sift together the baking powder, salt, and all-purpose flour together in a bowl.
- Beat half of the flour into the wet ingredients followed by half of the milk.
- Beat the remaining flour mixture with the milk and mix until just combined.
- Gently fold in ¾ of the prepared apples.
- Pour into a 9-inch springform pan.
- Top with the remaining apples.
- Drizzle the apples with half of the caramel sauce and top with the streusel topping.
- Bake for 45-50 minutes in the preheated oven.
- Cover with aluminum foil to prevent browning and bake for another 25 minutes.
- Remove from the oven and allow to cool on a wire rack for 30 minutes before removing the springform pan.
- Remove the sides of the pan and allow to cool completely before drizzling with the remaining salted caramel sauce.
Nutrition
Serving: 1serving | Calories: 568kcal | Carbohydrates: 70g | Protein: 7g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Cholesterol: 93mg | Sodium: 384mg | Fiber: 3g | Sugar: 41g
