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
- 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 or spoon batter (batter will be thick) 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.
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?