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.
So moist & flavourful! I had to use a smaller pan so it took longer to cook through & was a bit denser than it should have been, but still a great recipe!
Apples, caramel and cinnamon-what’s not to like. I didn’t drizzle the caramel on top of the cake, just each slice as we eat it. Froze some of it for later. It is delicious.
Awesome recipe! Easy to make!
A delicious and moist cake that is perfect for Autumn!
This cake is really good. It came out so moist and the apples were perfect cooked with great flavor. Perfect for fall and a must have at parties
This recipe is simple and sooooooo yummy! I had it cooling as everyone else woke up and it was the perfect fall morning breakfast cake!! Definitely adding it to the regular line-up
I doubled the recipe and cooked it in a Bundt pan. My husband helped me put away the groceries and then forgot where he put the caramel sauce so had to make that too. The cake was very moist and well received. Husband is now on his third helping!
This is a yummy, easy to make and a must try recipe! The caramel combined with the apples scream fall dessert! My family ate the cake as quickly as it was out of the oven!
My coworkers LOVED it! So moist.
fantastic recipe, Thank you so much valuable recipe.
I made this cake for Apple Day, where once a year we host a potluck style dinner where everyone brings a dish with apples. It was a great hit and many of my friends asked for the recipe. The cake comes together so easily and goes great with apple cider and mulled wine. The perfect fall dessert!
The cake was yummy and moist. I also made my own caramel sauce which my family loved. I had never made it in a cheesecake pan before and I like how you could take it out easily and serve on a cake plate. Thanks for another great recipe.