Caramel Apple Coffee Cake

$To make this tasty cake, you need: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, softened - 1/2 cup sour cream (full fat is best) - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 2 large apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well) - 1 teaspoon ground cinnamon - 1/2 cup caramel sauce (store-bought or homemade) For extra flavor, consider adding: - 1/2 cup chopped walnuts or pecans (for a nice crunch) Choose apples based on flavor and texture. I recommend: - Granny Smith: These apples are tart and firm. They hold up well in baking. - Honeycrisp: They add sweetness and crispness. They bake beautifully and balance flavors. - Fuji or Braeburn: These are great for a sweet, juicy bite. They also stay firm. When picking apples, look for ones that are firm and free of bruises. The right apple can make your cake shine! Start by preheating your oven to 350°F (175°C). This ensures even baking. Next, grab a 9x13-inch baking dish. You can grease it with butter or line it with parchment paper. This helps with easy removal later. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar. Use an electric mixer for this step. Mix on medium speed until light and fluffy. This takes about 3-5 minutes. The mixture should look pale and airy. Add the eggs one at a time. Mix well each time before adding the next egg. This helps the batter blend smoothly. After the eggs, mix in the sour cream and vanilla extract. Make sure it’s all well combined and smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Whisk until they are fully mixed. This step ensures even distribution of the dry ingredients in the batter. Gently fold in the diced apples and chopped nuts, if you choose to add them. Use a spatula to mix them in softly. This helps keep the batter light but ensures the apples and nuts are evenly spread. Pour half of the batter into your prepared baking dish. Spread it evenly. Drizzle half of the caramel sauce over this layer. Let it soak in a bit. Then, add the rest of the batter on top of the caramel layer. Spread it gently. Finally, drizzle the rest of the caramel sauce over the top. Use a butter knife to swirl the caramel into the batter. This creates a nice marbled look. It also adds tasty caramel pockets in the cake. To get the best texture in your cake, start with room temperature ingredients. This means your butter, eggs, and sour cream should be out for a while. Mixing these together well will help create a light and fluffy batter. Remember, do not overmix once you add the dry ingredients. This keeps your cake tender and soft. When you cream the butter and sugars, beat them until light and fluffy. This usually takes about 3 to 5 minutes. Add the eggs one at a time. Mix well after each egg. This ensures that they blend in fully. Use a spatula to fold in the apples and nuts gently. This keeps the chunks whole and avoids a dense batter. I love to serve this cake warm with a dusting of powdered sugar. A drizzle of extra caramel sauce on top makes it even better. Pair it with a hot cup of coffee or tea for a delightful treat. You can also add a scoop of vanilla ice cream for a rich dessert experience. Enjoy it at brunch or as an afternoon snack! {{image_4}} You can change nuts in your caramel apple coffee cake. If you like walnuts, use them. Pecans add a buttery taste. You can even skip nuts if you want a nut-free cake. Try sunflower seeds or pumpkin seeds for a crunchy twist. To make this cake gluten-free, swap all-purpose flour for a gluten-free blend. Look for one with xantham gum. This helps keep the cake fluffy. You may need more eggs to bind the mix. Always check if your baking powder is gluten-free. Spices can change the flavor of your cake. Try adding nutmeg or ginger for warmth. You can also mix in raisins or dried cranberries for fruitiness. For a richer taste, add cocoa powder or espresso powder. These options make the cake your own. To keep your caramel apple coffee cake fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. This helps keep the moisture in and prevents it from drying out. Store it at room temperature for up to 3 days. If you want to keep it longer, consider freezing it. Freezing your cake is simple. First, let it cool completely. Cut it into slices for easy serving later. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. Remove as much air as possible before sealing. Your cake can last in the freezer for up to three months. When you're ready to enjoy it, just thaw it in the fridge overnight. To reheat your cake, preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Cover them with foil to keep them moist. Heat for about 10-15 minutes, or until warm. You can also use the microwave. Just heat each slice for about 20-30 seconds. Enjoy the warm, gooey caramel and spiced apple flavors! Yes, you can make this cake ahead of time. Bake it and let it cool completely. Then, wrap it tightly in plastic wrap. Store it in the fridge for up to three days. You can also freeze it for up to three months. Just thaw it overnight in the fridge before serving. To check if the cake is done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, the cake is ready. It usually takes 40-45 minutes at 350°F. Ovens may vary, so keep an eye on it. Absolutely! You can use homemade caramel sauce or store-bought sauce. Just make sure it is thick enough to drizzle. You can also try salted caramel for a fun twist. Granny Smith and Honeycrisp apples are great choices. They add a nice tart flavor that contrasts well with the sweet cake. Feel free to mix different apple types for added depth. To adjust the sweetness, you can reduce the amount of granulated sugar or brown sugar. You can also use less caramel sauce. If you want it sweeter, add a bit more sugar or caramel. Just remember to taste as you go! Caramel Apple Coffee Cake is a delicious treat. We covered the main and optional ingredients, along with tips for choosing the best apples. I shared easy step-by-step instructions to make this cake. You learned ways to achieve great texture and tasty variations. Plus, I offered advice on storing leftovers. As you bake and enjoy this cake, remember to have fun experimenting with flavors. Each piece will be a sweet moment worth sharing. Happy baking!$

Indulge in the luscious flavors of Caramel Apple Coffee Cake with this easy-to-follow recipe! Perfectly sweet and moist, this cake combines fresh apples, warm cinnamon, and rich caramel sauce for a delightful treat that pairs beautifully with your morning coffee. Click to explore the full recipe and bring a cozy taste of autumn to your kitchen today! Enjoy every bite of this irresistible dessert!

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Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened at room temperature

1/2 cup sour cream (preferably full fat)

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large apples, peeled, cored, and diced (Granny Smith or Honeycrisp recommended for tartness)

1 teaspoon ground cinnamon

1/2 cup caramel sauce (can be store-bought or homemade)

1/2 cup chopped walnuts or pecans (optional but recommended for crunch)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by greasing it with butter or lining it with parchment paper for easy removal after baking.

Cream the Butters and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which typically takes about 3-5 minutes.

Incorporate Wet Ingredients: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure they are fully incorporated. Then, mix in the sour cream and vanilla extract until smooth and well combined.

Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt until thoroughly mixed.

Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined and no dry flour remains. Be careful not to overmix as this can result in a denser cake.

Fold in Apples and Nuts: Gently fold in the diced apples and, if using, the chopped nuts into the batter, ensuring even distribution but without over-mixing.

Layer the Batter and Caramel: Pour half of the batter into the prepared baking dish, spreading it evenly across the bottom. Drizzle half of the caramel sauce over this layer, allowing it to soak slightly into the batter.

Add Remaining Batter and Caramel: Spoon the remaining batter over the caramel layer, spreading it out carefully. Drizzle the remaining caramel sauce on top of the batter.

Create a Swirl Effect: Use a butter knife to gently swirl the caramel into the batter, creating a marbled design that will enhance the cake’s visual appeal and add pockets of caramel flavor throughout.

Bake the Cake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, with a few moist crumbs attached.

Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Carefully slice into squares to serve.

- Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

- Presentation Tips: For an elegant touch, dust the cooled cake with powdered sugar and drizzle extra caramel sauce over the top just before serving. It’s best enjoyed warm or at room temperature, perfect alongside a steaming cup of coffee!