Oct 20, 20192 min read

Caramel Apple Coffee Cake

Updated: Nov 18, 2019

A warm and delicious apple cake topped with streusel and homemade salted caramel.

I made this recipe as part of Handle the Heat's October baking Challenge. I also used Handle the Heat's salted caramel recipe for this cake.

This cake was delicious and a huge hit among friends. The only issue that I ran into was slightly under-baking so the middle of the cake sunk in.

2 cups (254 grams) All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine 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, for drizzling

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.
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.

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