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.
I made this coffee cake for a meeting at work and everyone loved it. Beautiful texture and really flavorful even though I left out the caramel.
Very delicious! I loved the combination of flavors and textures! Perfect for the fall!
Surprisingly easy to make! Perfect blend of spices and apples. I would definitely make this again.
I brought it to our brunch last weekend and my fellow teachers loved it so much that each had a slice to take home! Not that sweet; it’s just perfect. I also used the salted caramel recipe suggested by Tessa. Thanks, Tessa! I made this apple coffee cake twice and maybe going third tonight for other colleagues who have not tasted it yet. What a nice Halloween treat for them!
So moist and delicious!
Excellent recipe and so easy to make!
What a great recipe. Love the fresh apples in the mix. And easy to make! No beaters.
This cake is very easy to make – you don’t even need a mixer to prepare the batter. This s a huge advantage of the recipe. Initially, I was afraid there is too much sugar, however, the cake wasn’t too sweet as I had expected. The texture is very soft and tender, the cake almost melts in your mouth.
One thing to notice: to my mind, it requires more streusel to be added. Thanks a lot for this recipe! I will definitely bake this cake again.
Right as it came out of the oven it filled the room with a magnificent aroma. It was as if I had just lit a bath & body works candle. It’s my brother’s birthday tomorrow & since he can take it to school it was the perfect excuse to make it. My family really liked it, I don’t like cooked apples so I enjoyed them smell more than the taste. It was easy to make & want to make it again so more people can taste it. It was enjoyed!!!!!!
Loveeeee this recipe. The apples give it an extra crunch and tangy taste. Would definitely make it again
This recipe is so good. It is the perfect recipe for fall. My family just loved it!
You say to store leftovers, covered, at room temperature for up to 4 days.
Can this recipe be refrigerated for a longer storage period, 6-7 days?
Since there is sour cream in the recipe, can the coffee cake also be frozen, and if so, for approximately how long?