What can be more autumn-ish than caramel apples?
Well, maybe pumpkins.
But at any rate, I decided to make an Apple Caramel Coffeecake. The caramel is not a strong note in the flavor but it does add a wonderful ribbon of extra flavor and moistness through the center of this coffeecake. And my secret ingredient: apple butter!
Preheat oven to 350 degrees. Grease the bottom of the 9 inch springform pan and set aside.
Ingredients:
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup butter, melted
2 eggs
1/2 cup buttermilk
1 cup apple butter
2 whole Granny Smith apples, peeled and cut into tiny pieces
3/4 cup prepared caramel sauce (from the ice cream toppings section of your grocery store)
Streusel topping:
1/2 cup flour
1/4 cup brown sugar
1/2 cup chopped walnuts
2 tablespoons butter, melted
In a mixing bowl combine the flour, baking soda, salt, and sugar. Set aside.
In another mixing bowl combine the butter, eggs, and buttermilk. Then add the apple butter. Stir well.
Add the butter mixture to the flour mixture and stir to combine. Then add the apples. Mix well.
Pour half of this batter into the springform pan and spread to cover the bottom of the pan completely. Spread the caramel sauce completely over this batter. Then spoon the remaining batter over the caramel and carefully spread to cover the caramel completely.
In a small bowl combine all ingredients for the streusel toppings and stir to combine well. Sprinkle the streusel topping over the batter in the springform pan.
Place in the oven and bake for 1 hour and 15 minutes. Remove from oven and let cool for about 20 minutes. Remove the springform pan ring and carefully slide the coffeecake onto a cake plate. Cool completely. Slice and serve! This cake can be stored at room temperature or in the refrigerator.
Serves about 10.
Recent Comments: