Tessa's Recipe Rundown
Taste: Sweet, tart, spiced, and wonderful. Like Autumn if it were a flavor!
Texture: The cake is ultra tender and moist which is perfectly balanced by the slightly crunchy streusel and gooey caramel sauce.
Ease: Super simple and easy.
Pros: One of those recipes you’ll make again and again!
Cons: None.
Would I make this again? Yes yes yes.
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I’ve been SO excited to share this Caramel Apple Coffee Cake recipe! It’s one of those delightful fall recipes that will be a hit with any group. And, bonus, it’s nice and easy to make.
This coffee cake is perfect to make in the fall – especially after going apple picking with family or friends.
It stays moist and flavorful for days so you can make it ahead of time. Or hoard it for yourself to enjoy daily until it’s all gone. (I don’t know anything about that…)
I was excited to use Bob’s Red Mill Organic All-Purpose flour in this recipe to ensure show-stopping tender and moist results! I’ve worked with Bob’s Red Mill previously and I am so grateful to have them as a sponsor.
They’re an employee-owned company with incredible values woven in. Not to mention this flour is made without the use of chemical pesticides, which I personally greatly prefer.
Sprinkle of Science
How to Make Easy Caramel Apple Coffee Cake
How to Make Coffee Cake MOIST
- Brown sugar, oil, and sour cream all help to create richness, tenderness, and moisture.
- If you don’t have sour cream, you can also use plain full-fat yogurt.
- I use oil here because it gives the sensation of moistness better than butter does. We don’t really need the flavor of butter here as much as other recipes, thanks to this coffee cake’s spices, brown sugar, apples, and caramel. Learn more about Butter vs. Oil In Baking here.
What Kind of Apples are Best For Baking?
I love Granny Smith apples in this recipe because they won’t get mushy or mealy during baking and their tartness complements the caramel perfectly. Alternatively, you can use Braeburn, Pink Lady, or Honeycrisp, if you prefer. A mix of apples also works well.
Can I Bake This in a Square Pan Instead?
Yes! If you don’t have a 9-inch springform pan you can use a 9-inch square baking pan. If you only have an 8-inch square pan then add 5 to 10 minutes to the baking time and keep an eye on it for doneness.
Can I Double This Recipe?
Yes! Double all ingredients and bake in a 9 by 13-inch pan and bake for 40 to 50 minutes.
Store-Bought or Homemade Salted Caramel Sauce?
I have an excellent (super easy!) recipe for Homemade Salted Caramel Sauce here. However, for this recipe, you can totally get away with using store-bought. I love Trader Joe’s salted caramel sauce!
How to Store Coffee Cake
This recipe stays SUPER moist for days after you bake it. I actually find the flavors intensify over time as well. Store covered at room temperature for up to 4 days. Serve at room temperature or reheat in the microwave if desired.
Can I Freeze Coffee Cake?
Yes – but freeze before drizzling the caramel on top. Store in an airtight container in the freezer for up to 2 months. Defrost at room temperature then refresh in a 300°F oven until warmed through before drizzling with caramel sauce and serving.
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Ingredients
For the 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
For the Coffee 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 (200 grams)
- 2 tablespoons (56 grams)
salted caramel sauce, for drizzling
Instructions
- 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. Set aside.
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.
Notes
This post was published in 2019 and has been updated with additional recipe tips and information. Photos by Ashley McLaughlin.
Yum! I knew this would be a winner as soon as I saw the email! Thanks Tessa! And I think this might be the first time I’ve used my springform pan, but it worked perfect!
This didn’t last ling in the house! Love this cake for it’s moistness and not overly sweet flavor. Reduced the sugar to 3/4 cup and made a coconut milk caramel. Yum!!
I love the sweetness with the tang of the Granny Smith Apple and Very moist! Great recipe, I will definitely make this again!
The cake smells so good! It came together easily when following Tessa’s directions.
This cake just screams Fall! I made this to bring into work but as I was drizzling the caramel on top (which by the way so easy to make and soooooo yummy!), my son guilted me into letting it stay home for the family, lol! It’s so good! The flavors compliment each other perfectly, the cake is soft and then you get the little crunch of apples and streusel, and the caramel just takes it to another level! Very easy to make too! I’m going to make another one to bring to work!
i am alleirgic to egg if you have a recipe please post it
Super easy recipe! Love that I didn’t have to use my mixer at all, and the end result was delicious and disappeared within A few hours! I used a 9×9 square pan, and did have to bake it about 15 minutes longer than the recipe required, but it baked beautifully.
This was super easy to make and I had all the ingredients on hand. Tastes divine!!!
just made it can’t stop eating it so good ..thanks for sharing Love it
This coffee cake was delicious! The crunch from the apple and the streusel was amazing! It was sweet but not too sweet and very moist! The perfect fall dessert!
5 stars all the way!
Really easy recipe! Came out great!
Love the apple and caramel combo. Recipe was easy to follow and quick to make.
Can this be made gluten free? using GF flour?
I haven’t tried, but let us know if you do!