Caramel Apple Crumble Coffee Cake

$- 2 medium apples - 1 tablespoon lemon juice - 1 cup all-purpose flour - 1 cup brown sugar - 1/2 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1/2 cup oats - 1/2 cup unsalted butter - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup sour cream - 1/2 cup caramel sauce - 1/2 cup chopped nuts (walnuts or pecans) I love using fresh apples for this recipe. Choose medium apples that are crisp and sweet. Honeycrisp or Granny Smith work great. The lemon juice keeps them from browning and adds a nice zing. You need a mix of dry and wet ingredients to create a rich batter. For dry ingredients, I use flour, both brown and granulated sugar, baking powder, baking soda, cinnamon, and salt. The oats add a perfect texture. For the wet ingredients, I use unsalted butter, eggs, vanilla, sour cream, and caramel sauce. The caramel sauce adds a sweet surprise in each bite. If you want to add a crunch, consider using chopped nuts like walnuts or pecans. They enhance the flavor and texture of the cake. Have all these ingredients ready? You're set to create a delightful coffee cake! First, peel, core, and dice the apples. Toss the diced apples with one tablespoon of lemon juice. This step is key. The lemon juice keeps the apples from turning brown. It also adds a nice tangy flavor. Set the apples aside while you get the other parts ready. In a small bowl, combine half a cup of oats, half a cup of chopped nuts, a quarter cup of brown sugar, and one tablespoon of softened butter. Mix it all together until it looks crumbly. This mixture will go on top of the cake for some crunch. Set it aside for now. Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. In a medium bowl, whisk together one cup of all-purpose flour, one teaspoon of baking powder, half a teaspoon of baking soda, half a teaspoon of ground cinnamon, and a quarter teaspoon of salt. In a larger bowl, cream together half a cup of softened butter, half a cup of granulated sugar, and one cup of brown sugar. Mix until it is light and fluffy. This should take about three to four minutes. Next, add in two large eggs and one teaspoon of vanilla extract. Mix until everything is well combined. Now, add in half a cup of sour cream. Stir until the batter is nice and smooth. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix. Finally, fold in the prepared apples gently. To assemble the cake, pour half of the batter into the prepared pan. Spread it evenly. Drizzle half of the caramel sauce on top. Add the remaining batter and spread it out. Then, sprinkle the crumble mixture evenly over the top. Place the cake in the preheated oven. Bake for 45 to 50 minutes. Check with a toothpick. It should come out clean when the cake is done. Once baked, allow the cake to cool in the pan for about ten minutes. After that, transfer it to a wire rack to cool completely. Before serving, drizzle any remaining caramel sauce on top for a sweet finish. To get the right texture in your cake, avoid overmixing the batter. Mix just until the wet and dry ingredients blend. Overmixing makes the cake tough. For the apples, toss them with lemon juice. This keeps them fresh and adds a nice bite. Add a pinch of nutmeg or ginger for extra warmth. You can also use almond or maple extract to change the flavor. For the best caramel drizzle, warm the sauce slightly. This makes it easier to pour and gives a nice flow over your cake. Garnish your cake with a dusting of powdered sugar. This makes it look pretty. Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream. The cold cream pairs well with the warm cake and adds richness. {{image_2}} You can change a few items to make this cake your own. - Alternative fruits or nuts: Try using pears or peaches instead of apples. You can also swap in almonds or pistachios for the nuts. - Gluten-free options for flour: Use a gluten-free all-purpose flour blend. This will keep the cake just as tasty. Adding new flavors can make this cake even better. - Adding chocolate or other flavorings: Mix in chocolate chips or a bit of cocoa powder for a chocolate twist. You could also try adding a hint of nutmeg or ginger. - Different types of caramel sauces: Use salted caramel for a sweet and salty mix. Or try vanilla caramel for a lighter flavor. You can change the cake to fit the season or holiday. - Adapting the recipe for different seasons or holidays: In fall, add pumpkin spice for warmth. For spring, use fresh berries instead of apples. You can even make a festive version for the holidays with spices and nuts. These variations let you play with flavors and make the cake fit any occasion! To keep your caramel apple crumble coffee cake fresh, store it in the fridge. Use an airtight container or wrap it tightly in plastic wrap. This helps prevent the cake from drying out. It can stay fresh for up to five days in the fridge. If you want to keep it longer, freezing is a great option. To freeze the cake, let it cool completely first. Then, wrap it in plastic wrap and foil. This helps protect it from freezer burn. You can freeze the cake for up to three months. When you want to enjoy it, move it to the fridge overnight to thaw slowly. You can also leave it at room temp for a few hours. To warm the cake, preheat your oven to 350°F (175°C). Place slices on a baking sheet and cover with foil. Heat for about 10-15 minutes until warm. You can also use the microwave. Heat individual slices for about 30 seconds. Be careful not to overheat, as it can dry out the cake. Enjoy your warm slice with a drizzle of caramel sauce! For this coffee cake, I recommend using Granny Smith or Honeycrisp apples. These apples hold their shape well when baked and bring a nice tartness. This contrast with the sweet caramel makes each bite delightful. You can also try Fuji or Braeburn apples for a sweeter flavor. Yes, you can make this cake in advance! Bake it and let it cool completely. Wrap it tightly in plastic wrap and store it in the fridge for up to three days. You can also freeze it for up to two months. Just thaw it in the fridge overnight before serving. To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, your cake is ready. If it has wet batter on it, bake for a few more minutes. You can also gently press the top; it should spring back when done. Yes, you can swap sour cream with plain yogurt or buttermilk. Both options will keep the cake moist and fluffy. If you use yogurt, choose full-fat for the best results. The flavor will change slightly, but it will still taste great. This blog post covered how to make a delicious apple crumble cake. We explored the fresh, dry, and wet ingredients you need. I shared step-by-step instructions for preparing, baking, and cooling your cake. Tips on texture, flavor, and serving suggestions enhance your baking experience. Plus, we talked about storage and variations to keep it exciting. Enjoy making this cake for any occasion. With these tips, you’re sure to bake a winner!$

Caramel Apple Crumble Coffee Cake

Indulge in the delightful flavors of Caramel Apple Crumble Coffee Cake! This easy recipe features tender apples, a rich crumbly topping, and luscious caramel that creates a perfect dessert for any occasion. With simple ingredients and straightforward steps, you'll have everyone asking for seconds. Click through to explore the full recipe and bring this delicious treat to your kitchen today!

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Ingredients

2 medium apples, peeled, cored, and diced

1 tablespoon lemon juice

1 cup all-purpose flour

1 cup brown sugar, packed

1/2 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup oats

1/2 cup chopped nuts (walnuts or pecans are great)

1/2 cup caramel sauce (store-bought or homemade)

Instructions

Prep the Apples: In a bowl, toss the diced apples with lemon juice and set aside. This will prevent them from browning and adds a bit of tang.

Make the Crumble Mixture: In a small bowl, mix the oats, chopped nuts, 1/4 cup brown sugar, and 1 tablespoon of softened butter until crumbly. Set aside for topping.

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt.

Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and remaining brown sugar until light and fluffy. This should take about 3-4 minutes.

Incorporate Eggs and Vanilla: Add the eggs and vanilla extract to the butter mixture, mixing until well combined.

Add Sour Cream: Mix in the sour cream until the batter is smooth.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Fold in Apples: Gently fold the prepared apples into the batter.

Assemble the Cake: Pour half of the batter into the prepared cake pan, spreading it evenly. Drizzle with half of the caramel sauce, then add the remaining batter on top.

Top with Crumble: Sprinkle the crumble mixture evenly over the batter.

Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Drizzle: Allow the cake to cool for about 10 minutes in the pan, then remove to cool completely on a wire rack. Before serving, drizzle the remaining caramel sauce on top.

Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10

- Presentation Tips: Serve warm or at room temperature, garnished with a sprinkle of powdered sugar and a scoop of vanilla ice cream on the side for extra indulgence!