Caramel Apple Coffee Cake

Photo: Jennifer Davick; Styling: Buffy Hargett

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 4 Hours, 50 Minutes

Ingredients

2 tablespoons butter
3 cups peeled and sliced Granny Smith apples (about 3 large)
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

Preparation

1. 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).

2. Meanwhile, prepare Streusel Topping and Caramel Sauce. Reserve 1/2 cup Caramel Sauce for another use.

3. 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.

4. 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.

5. 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.

Note:

September 2012