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Caramel Apple Coffee Cake

Caramel Apple Coffee Cake

This caramel apple coffee cake proves that a bag of forgotten Granny Smiths can turn into a genuinely impressive fall bake with almost no advance planning. This caramel apple coffee cake recipe layers a double caramel streusel around a tender, spiced apple batter, delivering everything a proper caramel apple crumb cake should taste like. Whether served at a lazy Sunday brunch or dressed up as an apple cinnamon caramel cake with extra drizzle, this fall apple coffee cake earns a permanent spot in the regular rotation.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Breakfast, Coffee Cake
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Streusel:
  • 1/4 cup (50 grams) light brown sugar
  • 1/2 cup (64 grams) Bob’s Red Mill Organic All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (43 grams) unsalted butter (melted)
  • 2 tablespoons (56 grams) salted caramel sauce
For the Coffee Cake:
  • 2 cups (254 grams) Bob’s Red Mill Organic All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup (200 grams) light brown sugar
  • 1/2 cup (100 grams) vegetable oil
  • 2 large eggs (beaten)
  • 8 ounces (227 grams) sour cream or plain yogurt (at room temperature)
  • 2 medium Granny Smith apples (peeled and chopped into 1/2-inch pieces (200 grams))
  • 2 tablespoons (56 grams) salted caramel sauce,

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • A whisk or fork

Method
 

  1. Preheat the oven to 350°. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.
  2. In a small bowl, combine all of the streusel ingredients except caramel with a fork until crumbly. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Cut into slices and serve. Store leftovers, covered, at room temperature for up to 4 days.

Recipe Notes

Apples: I always use Granny Smith, since tart apples hold their shape and do not turn to mush in the oven.
Caramel sauce: I use good store-bought salted caramel, since homemade caramel adds unnecessary stress to a weekday bake.
Sour cream: I always use full-fat, since it gives the richest, most moist crumb in this batter.
Butter: I use melted for the streusel, since it pulls the crumbs together quickly.
Yogurt: I substitute plain full-fat yogurt for sour cream in a pinch, though Greek yogurt makes the crumb noticeably denser.