Go Back
a slice of caramel apple coffee cake on a plate with a fork and a napkin underneath
Print

Caramel Apple Coffee Cake

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!
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 servings
Author Tessa Arias

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 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

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.