Caramel apple coffee cake enhances a classic coffee cake recipe with a tempting layer of brown sugar and cinnamon coated apples. This flavorful quick bread is sure to become a recipe your family requests for special breakfasts, and perhaps a few desserts.
Holiday gatherings, and Thanksgiving especially, already require a lot of meal planning and cooking. With all the fuss surrounding the main meal, it is easy to overlook breakfast. If you are hosting overnight guests, you'll likely want to serve something special with the morning coffee. Do not be ashamed if you would rather not wake up before dawn to start cooking. Caramel apple coffee cake with its ribbon of fresh apples coated in cinnamon and brown sugar is excellent when made a day in advance.
The men in my dad's family have a knack for baking. Family visits often include a pie, muffins, pancakes or, my favorite, a coffee cake to share. Just like my outdoorsy, handyman uncles, the pastries are rustic and practical. The hearty baked goods are made with whole wheat, sometimes even buckwheat, so every serving is wholesome and satisfying.
The other ingredient you are guaranteed to find in their baked goods is fruit. Thanks to the natural acid, adding fruit, such as peaches, berries, or apples to these hearty pastries, creates an essential balance that lightens what might otherwise be a very heavy feeling baked good.
Growing up in the Tri-cities of Eastern Washington gave these 6 baking brothers the opportunity to experience every kind of fruit grown in our state. I assume they all spent some of their youth picking fruits and vegetables while saving to buy guitars, bikes, cars, or motorcycles. If I'm wrong and they didn't pick the fruit they would have at least enjoyed it in the form of my grandmother's homemade jam.
This baking tradition continues in my kitchen. I often choose recipes that feature fresh fruit for the flavor, natural sweetness, and modest nutritional benefit. Homemade caramel apple coffee cake with its ribbon of caramelized cinnamon apples, has become one of my family's favorites for extra special occasions in fall.
Hosts and guests this holiday season, follow the example of my dad and his brothers; include a rustic homemade coffee cake in your breakfast plans. Hosts, you can make this special coffee cake the day before your guests arrive then serve it warm or room temperature for a no-fuss breakfast that will impress everyone. Guests, you'll be the recipient of a very warm welcome when you present this crumble topped delight along with the standard bottle of wine.
I sure know which gift I'd prefer!
Caramel Apple Coffee Cake
Ingredients
Streusel Topping
- ¼ cup brown sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1 tablespoon butter unsalted
- ¼ cup walnuts minced
Caramel Apple Filling
- 2 medium 10 oz honey crisp apples, peeled and thinly sliced, approximately 2 cups
- 1 tablespoon lemon juice
- 2 tablespoons butter unsalted
- 1 tablespoon flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 tablespoons brown sugar
- ¼ cup walnuts minced
Coffee Cake
- 2 cups whole wheat pastry flour
- ¾ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs lightly beaten
- 1 cup yogurt plain, non-fat
Instructions
- Streusel Topping: Place all the ingredients into a medium bowl. Use a fork or your fingers to mash the butter into the mixture until it is the texture of wet sand. Set the mixture aside.
- Caramel Apple Filling: Toss the apple slices with the lemon juice. Melt the butter in a large skillet over medium-high heat. Toss the apple slices with the flour, cinnamon and salt then turn the coated slices into the warm butter. Cook the apple slices until they just begin to soften (about 3 minutes) then add the brown sugar. Cook for an additional 2-4 minutes until the brown sugar has begun to melt and bubble slightly. Remove from the heat, stir in the walnuts, then set aside.
- Coffee Cake: Preheat oven to 350F then butter and flour an 8x8 metal baking pan - make sure it is well coated.
- In a large mixing bowl, sift together flour, sugar, baking soda, and salt.
- In a medium mixing bowl whisk together the eggs and yogurt. Do not mix the liquid mixture into the dry until you are ready to assemble the coffee cake.
- When ready, stir the yogurt mixture into the flour mixture until the batter is a consistent texture. The batter will be airy and thick.
- Spoon ½ the batter into the cake pan spreading into an even layer. Top with the cooked apple slices. Drop the remaining batter over the apples and smooth gently to create an even thickness. There may be a few apples showing, that is fine. Sprinkle the streusel mixture over the top.
- Bake in the hot oven for 30-40 minutes. The cake is done when it has a firm crust and a tooth pick inserted in the center comes out with no raw batter. Allow the cake to cool completely before serving.
- Optional: Drizzle with caramel sauce before serving.
Notes
Oma’s Rhubarb Cake, AllRecipes.com Magazine Apr/May 2015
Better Homes and Gardens Cookbook, “Coffee Cake” publish date unknown (70’s? my mom’s copy of the book has lost the first 6 pages)
Leave a Reply