Caramel Apple Coffee Cake
Jun 12, 2023 0:25:54 GMT -5
Post by maybetoday on Jun 12, 2023 0:25:54 GMT -5
Caramel Apple Coffee Cake
PREP TIME: 15 MINUTES
COOK TIME: 40 MINUTES
Ingredients
For the Streusel:
1/4 cup (50 grams) light brown sugar
1/2 cup (64 grams) Bob’s Red Mill Organic All-Purpose Flour
1 teaspoon ground cinnamon
3 tablespoons (43 grams) unsalted butter, melted
2 tablespoons (56 grams) salted caramel sauce
For the Coffee Cake:
2 cups (254 grams) Bob’s Red Mill Organic All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup (200 grams) light brown sugar
1/2 cup (100 grams) vegetable oil
2 large eggs, beaten
8 ounces (227 grams) sour cream or plain yogurt, at room temperature
2 medium Granny Smith apples, peeled and chopped into 1/2-inch pieces (200 grams)
2 tablespoons (56 grams) salted caramel sauce, for drizzling
Directions
Preheat the oven to 350°. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.*
Make the streusel:
In a small bowl, combine all of the streusel ingredients except caramel with a fork until crumbly.
Make the cake:
In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and brown sugar. In a small bowl, stir together the oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until a few streaks of flour remain. Gently fold in the apples.
Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel and drizzle with caramel sauce. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes. Drizzle with salted caramel sauce before serving.
Cut into slices and serve. Store leftovers, covered, at room temperature for up to 4 days.
* If you don’t have a springform pan you can use a 9-inch square baking pan. If you only have an 8-inch square pan then add 5 to 10 minutes to the baking time and keep an eye on it for doneness.
For a larger cake double all ingredients and bake in a 9 by 13-inch pan and bake for 40 to 50 minutes.
link
PREP TIME: 15 MINUTES
COOK TIME: 40 MINUTES
Ingredients
For the Streusel:
1/4 cup (50 grams) light brown sugar
1/2 cup (64 grams) Bob’s Red Mill Organic All-Purpose Flour
1 teaspoon ground cinnamon
3 tablespoons (43 grams) unsalted butter, melted
2 tablespoons (56 grams) salted caramel sauce
For the Coffee Cake:
2 cups (254 grams) Bob’s Red Mill Organic All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup (200 grams) light brown sugar
1/2 cup (100 grams) vegetable oil
2 large eggs, beaten
8 ounces (227 grams) sour cream or plain yogurt, at room temperature
2 medium Granny Smith apples, peeled and chopped into 1/2-inch pieces (200 grams)
2 tablespoons (56 grams) salted caramel sauce, for drizzling
Directions
Preheat the oven to 350°. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.*
Make the streusel:
In a small bowl, combine all of the streusel ingredients except caramel with a fork until crumbly.
Make the cake:
In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and brown sugar. In a small bowl, stir together the oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until a few streaks of flour remain. Gently fold in the apples.
Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel and drizzle with caramel sauce. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes. Drizzle with salted caramel sauce before serving.
Cut into slices and serve. Store leftovers, covered, at room temperature for up to 4 days.
* If you don’t have a springform pan you can use a 9-inch square baking pan. If you only have an 8-inch square pan then add 5 to 10 minutes to the baking time and keep an eye on it for doneness.
For a larger cake double all ingredients and bake in a 9 by 13-inch pan and bake for 40 to 50 minutes.
link
