Caramel Apple Coffee Cake Recipe
Welcome, young bakers, to the delectable realm of Caramel Apple Coffee Cake! This enticing treat is more than just a delicious dessert. It's a symphony of flavors and textures, a delightful fusion of the comforting warmth of coffee cake and the sweet, crisp tartness of caramelized apples.
Ingredients
For the streusel:
- 1/4 cup 50 grams light brown sugar
- 1/2 cup 64 grams 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 all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon 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
- 2 medium Granny Smith apples peeled and chopped into 1/2-inch pieces
- 2 tablespoons 56 grams salted caramel sauce, for drizzling
Instructions
- Preheat the oven to 350°F (175°C). 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.
- 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.