Caramel Apple Coffee Cake

It seems that I am baking something with pumpkin or apples everyday.  It's funny how Fall weather prompts this.

 

 Here is the recipe:

Ingredients

• For the apples:
• 2 tbsp butter
• 3 medium Granny Smith apples, peeled and sliced
• For the caramel sauce:
• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup whipping cream
• 1/4 cup  maple syrup
• For the streusel topping:
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup melted butter
• For the cake:
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup milk

Directions

1. Preheat oven to 350F.
2. Melt 2 tbsp butter in a large skillet over medium-high heat; add apples and saute about 5 minutes until softened. Remove from heat and let cool.
3. Prepare your streusel topping by adding all ingredients and cutting in the butter until a crumb-texture is achieved. Set aside.
4. Prepare caramel sauce by adding all ingredients to a saucepan over medium heat, stirring constantly. Bring to a boil for 2 minutes, and then remove from heat.
5. Prepare cake batter by beating the butter at a medium speed until creamy. Gradually add the sugar, followed by the eggs.
6. In a separate bowl combine the flour, baking powder, and salt. Add to the butter mixture alternately with milk, beginning and ending with flour. Stir in vanilla.
7. Pour batter into a greased and floured 9-inch springform pan. Top with apples, and half a cup of the caramel sauce. Sprinkle on the streusel topping.
8. Bake at 350F for 45 minutes, until a toothpick comes out clean from the center.
9. Cool in pan for 30 minutes once done, and then allow another hour to finish cooling removed from the pan. Top with the remaining caramel sauce.

Make the caramel sauce and set it aside to cool.

Saute the apples.

I lined the springform pan with parchment as well as greasing it.

Top the batter with the cooked apples.

Add 1/2 cup of the caramel.

Add the streusel topping.

Mine baked for over an hour.

After 30 minutes, remove the springform ring.

Drizzle the remaining caramel over the top.

I would suggest refrigerating this before cutting it so it holds together better.