Caramel Apple Coffee Cake

What better way to celebrate fall, than with the flavors of caramel, cinnamon and apples?  These classic fall flavors combine to create a flavorful and delicious coffee cake.  This cake would be perfect for a special breakfast, brunch, or snack anytime.

The apple-cinnamon coffee cake is delicious on its own, but the addition of the caramel drizzle makes it extra special!

 

Print

Caramel Apple Coffee Cake

Serve this delicious cake with or without the caramel drizzle for a special breakfast, brunch or treat anytime!

Yield: 12-15 servings

Ingredients:

1/2 cup (1 stick) Challenge unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples (I used fuji)

For the crumb topping
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted

For the caramel drizzle
1/2 (11 oz) bag caramel bits
2 tablespoons heavy cream

Directions:

Preheat oven to 350*F. Grease a 9"x13" baking dish or cake pan with butter or cooking spray.

In the bowl of an electic mixer, beat butter until smooth. Add brown sugar, and beat until light and fluffy. Add the eggs, one at a time.

In a separate bowl, add flour, baking soda, cinnamon and salt. Whisk together.

With the electric mixer on low, add about 1/2 of the dry ingredients to the butter mixture. Add 1/2 of the sour cream, then remaing dry ingredients, then remaining sour cream.

Add vanilla. Turn off mixer, and fold in chopped apples.

Spread batter into prepared pan.

Prepare the crumb topping-
Combine the topping ingredients in a bowl, stir (with a fork) until mixture resembled coarse crumbs. Sprinkle topping over cake batter.

Bake cake 35-40 minutes, until golden brown. Cool on wire rack at least 10 minutes.

Prepare caramel drizzle-
Melt caramel bits and cream in a bowl in the microwave, or in a small saucepan on the stove, over low heat, stiring to combine.
Drizzle caramel over cake slices before serving.

Recipe Source- Emeril Lagasse via Food Network
caramel topping addition from Confessions of a Cookbook Queen

Notes- Look for the caramel bits near chocolate chips in your local grocery store. As an alternative, feel free to use large, individual caramels, but they will take more time to melt.

 

Happy fall baking!

    Pin It

30 Responses to “Caramel Apple Coffee Cake”

  1. #
    1
    Katrina @ Warm Vanilla Sugar — October 8, 2012 at 12:08 am

    Mmm looks lovely!

  2. #
    2
    Claudia — October 8, 2012 at 12:22 am

    I definitely need to try this – thank you! Do you think pears would work — I have a pear tree loaded with fruit.

    • Glory replied: — October 8th, 2012 @ 1:18 am

      Yes, feel free to experiment! I think a crisp variety would work best, and it’s certainly worth a try!

  3. #
    3
    Hester — October 8, 2012 at 5:14 am

    It looks really delicious!

  4. #
    4
    ThisBakerGirlBlogs — October 8, 2012 at 7:22 am

    They look very scrumptious! I’ll take a whole tray, please :)

  5. #
    5
    Julie — October 8, 2012 at 2:53 pm

    This sounds wonderful, I’ll be trying it soon!

  6. #
    6
    Barbara Bamber | justasmidgen — October 8, 2012 at 3:54 pm

    This indeed says fall! I love the idea of drizzling caramel over top. What a pretty and sunshiny photo to look at this morning!

  7. #
    7
    Jen — October 8, 2012 at 6:49 pm

    Wow, I need to make this for my face!

  8. #
    8
    Laura — October 8, 2012 at 8:51 pm

    I’m afraid I won’t find any caramel bits here in germany. Do you think I can use hard candy caramel as a substitute or has the caramel to be soft?

    • Glory replied: — October 8th, 2012 @ 9:49 pm

      Yes, I would recommend using a soft caramel. You could also use a good quality caramel sauce from the store, or of course make your own caramel sauce.

  9. #
    9
    María — October 8, 2012 at 9:58 pm

    Si que has mezclado una delicia de sabores, y te ha salido, un dulce maravilloso. Besicos

  10. #
    10
    manni — October 8, 2012 at 11:47 pm

    this looks so yummy!! Thank you so much for sharing this :)
    Manni

  11. #
    11
    Adelyn — October 9, 2012 at 9:52 am

    Hi,

    Do you have the recipe for home-made caramel?

    Tks!
    Adelyn

  12. #
    12
    Sue @ Cakeballs, cookies and more — October 9, 2012 at 4:12 pm

    oh I sort of want to just eat the sauce, is that wrong?

  13. #
    13
    Angelique — October 9, 2012 at 9:26 pm

    Just finished making this recipe. Waited about 10 min after it came out of the oven before I tried it. I couldn’t of imagined it coming out so good! Was absolutely delicious! Thanks for the great recipe!!

  14. #
    14
    Sherri D. — October 10, 2012 at 1:51 am

    Thank you SO MUCH for this recipe! I have been looking for a new coffee cake recipe as of late. Got a “job” out of the house (bleh, but necessary). Sure do miss following you as often as I was able too when I was at home, but trying to get caught up. Miss you, friend!

  15. #
    15
    Paula — October 10, 2012 at 8:40 pm

    That drizzle sounds amazing and the cake looks wonderful. A great Fall dessert for sure.

  16. #
    16
    Teresa — October 10, 2012 at 10:07 pm

    DEAR GOD this recipe is divine!!!! Simply delicious!!!

  17. #
    17
    Sherri D. — October 20, 2012 at 1:37 pm

    Took this to work yesterday for a coworkers birthday! So EASY to make! Most importantly, they LOVED it! I only came home with a tiny square…:( hahahaha

  18. #
    18
    Andy — October 25, 2012 at 5:59 pm

    Carmel and apple, two of my favorites! I can feel myself getting fatter already. I think I’ll print this off and use it during the holidays.

    Thanks

  19. #
    19
    Photo cakes — January 20, 2013 at 4:23 pm

    Hi glory,

    I really want to give this lovely recipe a try, but I can’t find the caramel bits around the supermarkets here. What would you recommend to replace them with?

    • Glory replied: — January 21st, 2013 @ 12:36 am

      Yes, as mentioned in the recipe notes, feel free to use larger individual caramels (such as Brachs or Milk Maid). Or you could use a good quality parpared caramel sauce.

  20. #
    20
    Mel — February 2, 2013 at 10:38 pm
  21. #
    21
    Alicia Reynoso — August 7, 2013 at 5:15 am

    I want to try this as a cupcake, what frosting would you recommend?

  22. #
    22
    Donna G. — August 15, 2013 at 2:05 pm

    I made this recipe, and it is absolutely delicious!! Thanks for sharing!

  23. #
    23
    FarhaFarha Zeba — September 6, 2013 at 5:32 pm

    This cake looks delicious Would definitely like to try the recipe just one confusion about coffee its not mentioned in the recipe how much coffee to be added? can you please clarify. Thanks

    • Glory replied: — September 6th, 2013 @ 6:56 pm

      Hi! There is no coffee in the cake. The term “coffee cake” is a term used to describe this style of cake, a quick cake usually with a crumb topping, that is often served with coffee.

Trackbacks/Pingbacks

  1. Pingback: Brownie de manzana y dulce de leche | De Camino a Mi Cocina

  2. Pingback: Recette gateau au caramel et pommes : recette illustrée, simple et facile

  3. Pingback: Pumpkin White Chocolate Chip Bars » Glorious Treats

Leave a Comment