Description

This Caramel Apple Coffee Cake is a delightful blend of tender cake, warm spices, tart Granny Smith apples, and a rich salted caramel drizzle. Perfect for breakfast, brunch, or an afternoon treat, this moist cake features a cinnamon-ginger-nutmeg flavored batter layered with a buttery streusel topping and salted caramel sauce for an irresistible sweet and slightly tangy flavor contrast.

Ingredients

Scale

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

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 (about 200 grams)
2 tablespoons (56 grams) salted caramel sauce

Instructions

Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Lightly spray the bottom of a 9-inch springform pan with nonstick cooking spray to ensure the cake does not stick.
Make the streusel: In a small bowl, combine the light brown sugar, flour, cinnamon, and melted unsalted butter using a fork to mix until crumbly and evenly combined. Set this streusel mixture aside for layering later.
Prepare the dry ingredients for the cake: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and light brown sugar. This dry spice and leavening mixture forms the cake’s base flavor and texture.
Combine wet ingredients: In a separate smaller bowl, mix together the vegetable oil, sour cream (or plain yogurt), and beaten eggs until smooth and uniform. This will add moisture and richness to the cake batter.
Mix cake batter: Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir the batter just until a few streaks of flour remain—do not overmix to keep the cake tender. Then, carefully fold in the peeled and chopped Granny Smith apples, distributing them evenly throughout the batter.
Assemble the cake layers: Spoon half of the batter into the prepared springform pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter, then drizzle 2 tablespoons of salted caramel sauce over the streusel. Carefully spread the remaining batter over this layer, followed by the remaining streusel topping to finish the assembly.
Bake the cake: Place the cake in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean or with only a few moist crumbs attached. Once baked, allow the cake to cool in the pan for 15 minutes.
Finish and serve: After cooling, drizzle additional salted caramel sauce over the top of the cake for extra flavor and presentation. Slice the cake into pieces and serve warm or at room temperature.
Storage: Store any leftover cake covered at room temperature for up to 4 days to maintain freshness and moisture.

Notes

Use room temperature sour cream or plain yogurt for smoother batter and better texture.
Do not overmix the batter to keep it tender and moist.
Granny Smith apples provide a nice tartness that balances the sweetness of the caramel and cake.
The salted caramel can be homemade or store-bought for convenience.
This cake is best enjoyed within a few days for optimal freshness.

Prep Time: 20 minutes
Cook Time: 35 to 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Caramel Apple Coffee Cake, apple coffee cake, caramel coffee cake, cinnamon cake, streusel coffee cake, fall dessert