A delicious caramel-streusel topping graces this Apple Coffee Cake.
Ingredients
- 2 tablespoons butter
- 3 cups peeled and sliced Granny Smith apples (about 3 large)
- Streusel Topping
- Caramel Sauce
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 2 teaspoons vanilla extract
Directions
- Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples; saute 5 minutes or until softened.
- Remove from heat; cool completely (about 30 minutes).
- Meanwhile, prepare Streusel Topping and Caramel Sauce.
- Reserve 1/2 cup Caramel Sauce for another use.
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition. Stir in vanilla.
- Pour batter into a greased and floured shiny 9-inch springform pan; top with apples.
- Drizzle with 1/2 cup Caramel Sauce; sprinkle with Streusel Topping.
- Bake at 350° for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; bake 25 to 30 minutes or until center is set. (A wooden pick will not come out clean.)
- Cool in pan on a wire rack 30 minutes; remove sides of pan. Cool completely on wire rack (about 1 1/2 hours).
- Drizzle with 1/2 cup Caramel Sauce.
