Caramel Apple Coffee Cake

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Caramel apples are the best…I love the combination of gooey, buttery caramel and crisp, slightly sweet and tart apples. Yum! What could be better? Maybe nothing. Or maybe this Caramel Apple Coffee Cake! It has yummy bits of caramel and chopped apple, and a sweet, crunchy, brown sugar/oatmeal topping. There’s also some Greek yogurt mixed in the cake batter to make it extra moist. It’s a great combination, and it tastes best served warm, while the caramel bits are still soft and gooey. It makes a sweet autumn breakfast with a hot cup of coffee or tea!

This recipe also gave me a chance to try some samples of butter I had received from Président® Premium Butter–they had sent me a Butter Bar, a tub of Spreadable Butter, and a container of their Sea Salt Butter. It definitely is a premium butter–made from cultured cream–and is so good, whether you use it in baking, cooking, or just as a spread on crackers or bread. It’s actually the #1 butter in France. I used some butter from their unsalted butter bar for this recipe.

CARAMEL APPLE COFFEE CAKE by NancyC

Makes an 8 x 8″ coffee cake

  • 2 cups all-purpose unbleached flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/4 cup unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • 2/3 cup chopped, peeled tart apple (I used a Granny Smith apple)
  • 2/3 cup Kraft Caramel bits

Topping:

  • 1/3 cup packed brown sugar
  • 1/3 cup quick-cooking oats
  • 1 Tablespoon butter, melted
  • 1 teaspoon ground cinnamon

Preheat oven to 350˚F. Grease and flour an 8 x 8″ baking pan; set aside (if you use a 9 x 9″ pan, your cake will be thinner and baking time will be a little less; I think this works best with an 8 x 8″ pan).

In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt.

In another bowl, whisk the egg, milk, yogurt, melted butter, and vanilla, blending well. Stir into dry ingredients just until moistened. Fold in chopped apple and caramel bits.

Pour batter into prepared baking pan. Combine topping ingredients and sprinkle evenly over batter.

Bake at 350˚F for 35 minutes or until a toothpick inserted in center comes out clean. Cool for 10 to 15 minutes before cutting. Serve warm.

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I had to do quite a bit of experimenting with this coffee cake before it came out right and my taste-testing friend Rick helped me refine it. I really appreciate those friends who taste-test for me and fortunately, they never seem to get tired of it! :) Have you been baking any caramel-apple flavored desserts?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.

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Pumpkin Spice Granola

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After making a few pumpkin recipes that didn’t require much pumpkin, like the Pumpkin Pie Latte and the yummy Pumpkin Pie Magic Bars, I still had some pumpkin to use from the can. So I decided to continue with the Pumpkin theme and try using it in granola! This is a pretty basic recipe as granolas go, with oats, hulled pumpkin seeds (pepitas), chopped pecans, and dried cranberries. And it’s spiced up cinnamon, nutmeg, and pumpkin pie spice. You can also add in other things like coconut flakes or sunflower seeds if you like. The hulled pumpkin seeds I used were already roasted and lightly salted, which worked really well in this granola. If you use raw hulled pumpkin seeds, you may want to add an extra 1/4 teaspoon salt to the recipe.

These dry ingredients are coated with a pumpkin-maple-honey-brown sugar coating. With those yummy fall flavors, it’s a great granola to make this time of year! Note: this is a lightly-sweet granola, so if you like yours really sweet, you may want to add an extra Tablespoon or two of brown sugar.

PUMPKIN SPICE GRANOLA by NancyC

  • 4 cups old-fashioned rolled oats
  • 1 cup hulled pumpkin seeds (also called pepitas–I used roasted and lightly salted pepitas)
  • 1 cup coarsely chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 1/4 cup honey
  • 1/4 cup light olive oil (or coconut oil, melted)
  • 1/2 cup packed light or dark brown sugar
  • 1 cup dried cranberries

Preheat oven to 325˚F. Line a large 13 x 18″ rimmed baking sheet or two 10 x 15″ rimmed baking sheets with parchment paper; set aside.

In large bowl, mix the oats, pumpkin seeds, pecans, cinnamon, nutmeg, pumpkin pie spice, and salt together until combined; set aside.

In medium bowl, mix the pumpkin puree, maple syrup, honey, oil, and brown sugar until smooth and well blended. Pour over dry ingredients in large bowl and mix until everything is moistened and evenly coated.

Spread evenly onto lined baking sheet or sheets and bake at 325˚F 40 minutes total, stirring the granola after 20 minutes for even baking.

Remove from oven and let granola cool on baking sheets for 20 minutes (the granola will get crunchier as it cools). Transfer granola into a large bowl and stir in the dried cranberries.

Store in an airtight container at room temperature for up to 2 weeks.

Serve with yogurt, milk, or eat it plain as a healthy snack!

I really like making pumpkin flavored things this time of year! Have you made any unique pumpkin breakfast dishes this fall?

Linked to Fiesta Friday at The Novice Gardener, Inspire Me Monday at Create with Joy, and Thursday Favorite Things at Katherine’s Corner.

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Apple-Zucchini Bread

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