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+ servings

Caramel Apple Coffee Cake

Rose McAvoy
Caramel apple coffee cake combines a classic recipe with a layer of brown sugar and cinnamon coated apples. A caramel drizzle is optional but highly recommended to make this coffee cake a brunch centerpiece. This flavorful quick bread is sure to become a recipe your family requests for special breakfasts, and perhaps a few desserts. Read through the recipe once then work through the steps one at a time. Prepare the topping, cook the apples, make then batter, then assemble and bake.
5 from 1 vote
Prep Time 40 mins
Cook Time 35 mins
Total Time 1 hr 15 mins
Course Breakfast
Servings 9 servings
Calories 334 kcal

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

Recipes adapted from:
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)

Nutrition

Serving: 1gCalories: 334kcalCarbohydrates: 61gProtein: 7gFat: 9.8gSodium: 439mgFiber: 5gSugar: 37g
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