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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

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.

Yields: 9 servings

How To Make

Caramel Apple Coffee Cake

Tessa Arias

Yields: 9 servings

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Review Recipe Print Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Review Recipe Print Recipe

Easy Caramel Apple Coffee Cake features a brown sugar cinnamon apple cake layered with sweet streusel and topped off with salted caramel. It's the perfect simple fall treat EVERYONE will love!

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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

Don’t have a 9-inch springform pan? No problem! Use a 9-inch square baking pan, no modifications needed. If you only have an 8-inch square pan, add 5 to 10 minutes to the baking time and keep an eye on it for doneness.

To double this recipe, double all ingredients, bake in a 9 by 13-inch pan, and bake for 40 to 50 minutes.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

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This post was published in 2019 and has been updated with additional recipe tips and information. Photos by Ashley McLaughlin.