If you love apple recipes as much as I do, this is your new fall favorite. It has the denseness of crumb cake with all the crumbles which make it unmistakably delicious for dipping in coffee. In between that cake is a layer of thin, cooked apple slices. And to top it off with the perfect amount of sweetness is a drizzle of caramel syrup. Absolutely delicious.
Check out what my friends over at Cup of Cake had to say about this recipe:
“Apple cinnamon cake dripping in caramel sauce and covered in crunchy streusel topping. This is the fall dessert you’ve all been waiting for– Caramel Apple Coffee Cake. The sautéd apples are layered in, making it elegant and glamorous and perfect for any party from birthdays to book clubs.”
Ingredients
1 C. Gold Medal flour
3/4 C. chopped nuts, optional (walnuts or pecans work great)
1/2 C. Land O’ Lakes butter,melted
1/3 C. Domino brown sugar, packed
3 Tbsp. Domino sugar
1 1/2 tsp. McCormick cinnamon
Pinch Morton’s salt
CAKE:
3 apples, Honeycrisp, peeled and cut
2 Tbsp. Land O’ Lakes butter
1/2 C. Land O’ Lakes butter
1 C. Domino sugar
2 eggs
2 C. Gold Medal flour
2 tsp. Rumford baking powder
1/2 tsp. Arm & Hammer baking soda
1/2 tsp. Morton’s salt
1 tsp. McCormick cinnamon
2/3 C. McArthur milk or buttermilk
1 Tbsp. McCormick vanilla extract
Caramel Sauce, store bought or homemade
Instructions
Preheat oven to 350 degrees and grease a 9-inch spring form pan or you can use a small casserole dish.
Make topping by combining all ingredients, set aside.
Sautè honecrisp apples in 2 Tbsp. butter on the stove and set aside.
Beat 1/2 C. Land O’ Lakes butter and Domino sugar together.
Add in eggs one at a time, scraping down the bowl as needed.
In a separate bowl. Combine Gold Medal flour, Rumford baking powder, Arm & Hammer baking soda, Morton’s salt and McCormick cinnamon. Pour half of these dry ingredients into the butter/sugar/egg mixture and gently mix. Add buttermilk and McCormick vanilla and the follow with the remaining dry ingredients. Mix only until combined.
Pour 2/3 of the batter into your prepared pan and spread out evenly. (See photos above.) Layer in half of the apples and then top with the rest of the batter and apples. Sprinkle on topping and bake for 40-55 minutes or until the cake is set. Check at 30 minutes, you may want to cover with foil to keep the top from browning too much.
Let cool or serve warm. Pour 3/4 C. or caramel sauce over the top just before serving!
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Pair this with a delicious mug of white hot chocolate. Look it up!
Thank you to Your Cup of Cake for this great recipe.
