Caramel Apple Coffee Cake
Thank hefty amounts of brown sugar, diced apples, and sour cream for keeping this Caramel Apple Coffee Cake extra moist.
Servings: 10
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.