Pour yourself a cuppa and settle in with this Caramel Apple Coffee Cake. Thank hefty amounts of brown sugar, diced apples, and sour cream for keeping this cake extra moist and delicious.
Add this Caramel Apple Coffee Cake to your fall baking list!
The cake itself is quite moist - even on its second or third day (if it lasts that long). Some of the diced apples melt into the batter while the use of sour cream makes the cake extra tender.
It has a buttery crumb topping that is made even better with a drizzle of caramel sauce. The caramel sauce isn’t essential, but highly recommended (as is a scoop of ice cream - yum!).
What is Apple Coffee Cake?
Coffee cake is a moist, streusel-topped cake that is served with coffee or tea. It typically does not contain coffee in the recipe, but rather it is paired with fruit, warm spices, and sometimes nuts.
Although a coffee-flavored coffee cake does sound delicious, this caramel apple coffee cake is studded with diced apples and served with salted caramel sauce.
Slice this cake into thick, sturdy pieces and enjoy all day long.
INGREDIENTS IN Caramel Apple Coffee Cake
Here is a quick glance at some of the ingredients needed beyond basic pantry staples. Find a complete list with quantities in the full recipe to follow.
- Brown sugar
- Ground cinnamon
- Butter
- Sour cream
- Apples
- Light corn syrup (for the caramel sauce)
- Heavy cream
I kept the ingredients pretty simple - apples, brown sugar, and a bit of cinnamon. You could add oats or nuts to your streusel, but sometimes a buttery crumb topping (and lots of it) is all you need.
TOOLS AND EQUIPMENT NEEDED
These are the primary tools you will need to bake this cake. I've listed my recommended cake decorating equipment too.
- 10-inch tube pan
- Hand or stand mixer
- Heavy-bottomed saucepan
- Whisk
- General kitchen tools (measuring spoons, cups, etc).
Love caramel and apple together? Try this Caramel Apple Spice Cake next!
What size pan can I use to make apple coffee cake?
Using a 10-inch tube pan means that that the thick cake bakes more evenly. I love the look of the ring and how it cuts into nice slices.
I have not tested this recipe in a different pan size, but I suspect it might work split into two loaf pans. Check for doneness at 35 minutes.
This recipe may also be really awesome as a sheet cake, cut into squares. If using a 9x13-inch pan, check for doneness around 30 minutes.
What are the best apples for baking?
For the apples, I recommend Granny Smith, Gala, or Honeycrisp.
Try to select something sweet yet tart and sturdy. Even a combination of apples will work!
Slice the peeled apples into ½ to ¼-inch pieces then cut into thirds. It is okay if they are not all uniform in size; the smaller pieces will nearly melt into the batter as it bakes.
Steps for Making Caramel Apple Coffee Cake
- First, make the streusel topping: the topping will chill in the refrigerator as the batter is made.
- Next, make the cake batter
- Bake!
- Meanwhile, cook the caramel sauce: the caramel can be made while the cake bakes and cools. It can also be made in advance.
- Drizzle and serve!
Serving and Storage
This is a rather thick cake and will need plenty of time to cool before slicing, so plan accordingly. Store the cake covered at room temperature for up to 2 days. Keep leftovers covered in the refrigerator for up to 4 days.
The caramel sauce may be made in advance. Gently warm in the microwave until pourable.
Store leftover caramel sauce in the refrigerator for up to a few weeks.
More Apple Recipes to Try
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Caramel Apple Coffee Cake
Ingredients
Crumb Topping
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoon unsalted butter softened
Caramel Apple Coffee Cake
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- ¼ cup brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 2 heaping cups diced apples peeled
Salted Caramel Sauce
- ¾ cup granulated sugar
- 2 tablespoon light corn syrup
- 2 tablespoon water
- ½ cup heavy cream
- 2 tablespoon unsalted butter diced
- ¾ teaspoon salt or to taste
- 1 teaspoon vanilla extract
Instructions
Crumb Topping
- In a stand mixer fitted with the paddle attachment, mix together the flour, sugars, cinnamon, and salt. Add the butter and mix on medium-low speed until the mixture combines and clumps of dough form. When done, the mixture should hold together when given a good squeeze.
- Scrape the clumps of crumb topping into a bowl and place in the refrigerator as you prepare the cake batter.
Caramel Apple Coffee Cake
- Preheat the oven to 350°F. Grease and flour a 10-inch tube pan and set aside.
- In a mixing bowl, sift together the flour, salt, baking powder, and baking soda. Set aside.
- Using the stand mixer bowl from earlier (no need to wash after making the crumb topping), place in the butter, granulated sugar, and brown sugar. Using the paddle attachment, mix the butter and sugars together on medium speed until light and fluffy, 3 to 4 minutes. Stop the mixer and scrape down the sides of the bowl.
- With the mixer on medium-low, add in the eggs, one at a time. Allow each egg to fully incorporate before adding the next. Add the vanilla extract and mix until smooth.
- Turn the mixer on low speed, add in half of the dry ingredients and mix until incorporated. Add in the sour cream and mix until combined. Next, add in the remaining dry ingredients and mix until incorporated. A few streaks of dry flour is okay.
- Stop the mixer and fold in the diced apples.
- Scoop the batter into the prepared pan. The batter will be thick. Smooth it out with a spatula or the back of a spoon.
- Remove the crumb topping from the refrigerator and sprinkle it in large clumps all over the top of the batter. Place the cake on top of a rimmed baking sheet and bake for 45 to 55 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
- Allow the cake to cool completely on a wire rack before removing it from the tube pan.
- Drizzle the cake with caramel sauce before serving.
Salted Caramel Sauce
- Place the sugar, corn syrup, and water in a heavy-bottomed saucepan and gently swirl together to combine. Bring the sugar mixture to a boil over high heat, without stirring. Cook until the bubbles begin to slow down and the sugar mixture turns a medium golden amber color.
- Remove the caramel from the heat and very carefully whisk in the heavy cream. The mixture will bubble up and steam, so use caution.
- Add in the butter, salt, and vanilla extract and mix until combined.
- Transfer the caramel to a heat-safe jar or container and allow to cool at room temperature. The caramel will thicken as it cools. Store it in the refrigerator until ready to use.
- After being refrigerated, the caramel will harden. To serve, microwave the caramel until pourable.
alice patton
my guests loved it. so easy to follow and bake. i cant wait to make it again!!!
Tabitha
I baked this for my office and everyone begged me for the recipe. I just had to send out a link 😉
LOUISE
WHERE HAVE YOU BEEN ALL MY LIFE