Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples; sauté 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.
This was a great coffee cake, plan to make again during the holidays. The cooking time is a little confusing, the cake should only cook for 45 minutes total (covering for the last 25-30 minutes to prevent excess browning). @CennaLipscomb - I used fat-free milk and had no problems.
Awesome flavors in this cake. But definitely bake it 15 minutes more. The first time I made it the very center was runny. Also, I used a jar of caramel sauce due to lack of time. Still a very good recipe. Will make it again!
This is labor intensive and the ratio's of cake to streusel topping and caramel sauce as well as the baking instructions/baking time are just WRONG! Does anyone at Southern Living test these recipes first?
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