For the photo effect, I drizzled caramel on top of this piece. However, the rest of the cake was devoured without this additional topping!
Taste Tuesday: Indulgent doesn't begin to describe this coffee cake we enjoyed Sunday morning. I found the recipe perusing a magazine on a waiting room table a couple of years ago and was waiting for apple season to try it out. We were not disappointed...this is even holiday morning worthy! The recipe may seem intimidating at first because there are three different components, but each component is easy and the entire cake can be made the day before it is to be delightfully consumed. I hope you enjoy!
Caramel Apple Coffee Cake
Found in Southern Living September 2012 and slightly modified by yours truly
Ingredients
2 tablespoons light butter
3 cups peeled and thinly sliced apples (I used a variety of 4 small to medium apples)
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1/2 cup butter, softened (I used regular salted butter but will substitute light butter next time)
1 cup sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk (I used whole milk because I needed to use it up but will use fat-free next time)
2 teaspoons vanilla extract
Preparation
1. Preheat oven to 350º. Melt 2 tablespoons light butter in a large skillet over medium-high heat; add apples; saute´ 8 minutes or until softened. Remove from heat; cool completely (about 30 minutes).
2. Meanwhile, prepare Streusel Topping and Caramel Sauce.
3. Beat 1/2 cup softened butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
4. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan; top with apples. Drizzle with 1/2 cup (about half) of the Caramel Sauce; sprinkle with Streusel Topping. Lightly press the topping down.
5. Bake at 350º for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; bake 25 minutes or until center is set. Cool in pan on a wire rack for 10 to 30 minutes; run a plastic knife around the outer edge of the pan to separate cake and any sticky caramel from the side. Remove sides of pan. If serving immediately, the cake can now be enjoyed. Cut with care as the warm cake will be more crumbly than a cooled cake. Otherwise, cool completely on wire rack (about 1 1/2 hours).
*Although a wooden pick may not come out entirely clean due to the caramel sauce, apples, and streusel topping, I recommend still conducting the test. I used a wooden skewer and was able to tell the cake was done. You will probably be able to tell the difference between cake batter and caramel or streusel. In my opinion, it is better to err on a longer time in the oven than cutting into the cake and finding the center uncooked!
** The original recipe says to drizzle another 1/2 cup Caramel Sauce on the cake after it has cooled completely. Especially if enjoying at breakfast or brunch, this would make the cake extremely sweet. I skipped this step, and my sweet tooth knew none the better. If enjoying for dessert and not worried about a little bit more sugar, you have extra caramel sauce to use.
*** A 9x13 glass pan can be used in place of the 9" springform if desired; just make sure to grease and flour it.
Streusel Topping
Ingredients
1 1/2 cups all-purpose flour
1 cup chopped pecans
1/2 cup light butter, melted
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
Preparation
Stir together flour, pecans, melted butter, brown sugar, granulated sugar, cinnamon, and salt until blended. Let stand 30 minutes or until firm enough to crumble into small pieces
* This makes a lot of Streusel Topping - think looking through the pastry shop window and seeing that square of coffee cake with the 1/2 inch of topping on top. This recipe could easily be cut in half if desired.
Caramel Sauce
Ingredients
1/2 cup firmly light briwn sugar
1/4 cup regular salted butter
2 tablespoons whipping cream
2 tablespoons light Karo syrup
Preparation
Bring brown sugar, butter, whipping cream, an syrup to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from hear, and cool 15 minutes before serving. Store in an airtight container in the refrigerator up to 1 week. To reheat, microwave on high for 15 seconds or just until warm; stir until smooth
*Makes about 1 cup of sauce. If you have sauce left over, it is great with fresh, sliced apples or on top of vanilla ice-cream.
Caramel Apple Coffee Cake
Found in Southern Living September 2012 and slightly modified by yours truly
Ingredients
2 tablespoons light butter
3 cups peeled and thinly sliced apples (I used a variety of 4 small to medium apples)
--------------------------------------------------------------------------------------------------------------------------------------
1/2 cup butter, softened (I used regular salted butter but will substitute light butter next time)
1 cup sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk (I used whole milk because I needed to use it up but will use fat-free next time)
2 teaspoons vanilla extract
Preparation
1. Preheat oven to 350º. Melt 2 tablespoons light butter in a large skillet over medium-high heat; add apples; saute´ 8 minutes or until softened. Remove from heat; cool completely (about 30 minutes).
2. Meanwhile, prepare Streusel Topping and Caramel Sauce.
3. Beat 1/2 cup softened butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
4. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan; top with apples. Drizzle with 1/2 cup (about half) of the Caramel Sauce; sprinkle with Streusel Topping. Lightly press the topping down.
5. Bake at 350º for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; bake 25 minutes or until center is set. Cool in pan on a wire rack for 10 to 30 minutes; run a plastic knife around the outer edge of the pan to separate cake and any sticky caramel from the side. Remove sides of pan. If serving immediately, the cake can now be enjoyed. Cut with care as the warm cake will be more crumbly than a cooled cake. Otherwise, cool completely on wire rack (about 1 1/2 hours).
*Although a wooden pick may not come out entirely clean due to the caramel sauce, apples, and streusel topping, I recommend still conducting the test. I used a wooden skewer and was able to tell the cake was done. You will probably be able to tell the difference between cake batter and caramel or streusel. In my opinion, it is better to err on a longer time in the oven than cutting into the cake and finding the center uncooked!
** The original recipe says to drizzle another 1/2 cup Caramel Sauce on the cake after it has cooled completely. Especially if enjoying at breakfast or brunch, this would make the cake extremely sweet. I skipped this step, and my sweet tooth knew none the better. If enjoying for dessert and not worried about a little bit more sugar, you have extra caramel sauce to use.
*** A 9x13 glass pan can be used in place of the 9" springform if desired; just make sure to grease and flour it.
Streusel Topping
Ingredients
1 1/2 cups all-purpose flour
1 cup chopped pecans
1/2 cup light butter, melted
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
Preparation
Stir together flour, pecans, melted butter, brown sugar, granulated sugar, cinnamon, and salt until blended. Let stand 30 minutes or until firm enough to crumble into small pieces
* This makes a lot of Streusel Topping - think looking through the pastry shop window and seeing that square of coffee cake with the 1/2 inch of topping on top. This recipe could easily be cut in half if desired.
Caramel Sauce
Ingredients
1/2 cup firmly light briwn sugar
1/4 cup regular salted butter
2 tablespoons whipping cream
2 tablespoons light Karo syrup
Preparation
Bring brown sugar, butter, whipping cream, an syrup to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from hear, and cool 15 minutes before serving. Store in an airtight container in the refrigerator up to 1 week. To reheat, microwave on high for 15 seconds or just until warm; stir until smooth
*Makes about 1 cup of sauce. If you have sauce left over, it is great with fresh, sliced apples or on top of vanilla ice-cream.
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