Caramel Apple Coffee Cake
User Reviews
4.9
Caramel Apple Coffee Cake
Description
This Caramel Apple Coffee Cake combines a warm-spiced flour mixture with brown sugar, oil, eggs, and sour cream to create a moist batter. Fresh chopped tart apples are folded in, providing juicy bursts amid the tender crumb. The streusel topping, made of light brown sugar, flour, cinnamon, melted butter, and additional caramel sauce, is layered in and sprinkled over the batter to add a sweet, crumbly texture.
Baked in a 9-inch springform pan, the cake cooks until a toothpick comes out clean and cools before more salted caramel sauce is drizzled over the top. The cake’s combination of spices, apple tartness, and caramel sweetness makes it suitable for a cozy brunch or an indulgent snack with coffee or tea.
The recipe accommodates substitutions for pan size and scaling, providing flexibility in preparation. Leftovers can be stored and enjoyed over the following days.
Ingredients
For the Streusel:
- 1/4 cup light brown sugar 50 grams
- 1/2 cup all-purpose flour Bob’s Red Mill Organic
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter melted
- 2 tablespoons salted caramel sauce
For the Coffee Cake:
- 2 cups all-purpose flour Bob’s Red Mill Organic
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup light brown sugar 200 grams
- 1/2 cup vegetable oil
- 2 egg beaten, large
- 8 ounces sour cream at room temperature, or plain yogurt, 227 grams
- 2 Granny Smith apple peeled and chopped into 1/2-inch pieces (200 grams, medium
- 2 tablespoons salted caramel sauce for drizzling
Instructions
- Preheat the oven to 350°. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.
Make the streusel:
- In a small bowl, combine all of the streusel ingredients except caramel with a fork until crumbly. Set aside.
Make the cake:
- In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and brown sugar. In a small bowl, stir together the oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until a few streaks of flour remain. Gently fold in the apples.
- Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel and drizzle with caramel sauce. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes. Drizzle with salted caramel sauce before serving.
- Cut into slices and serve. Store leftovers, covered, at room temperature for up to 4 days.
Notes
- If a 9-inch springform pan is unavailable, use a 9-inch square pan; an 8-inch square pan will require additional baking time.
- To double the recipe, use a 9x13-inch pan and increase baking time accordingly.
User Reviews
Overall Rating
4.9
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