Perfect for Fall, this Caramel Apple and Walnut Streusel Coffee Cake is filled with apples, topped with a crunchy walnut streusel and for real decadence, finished with a rum caramel sauce.
While most of the food blogging world has gone bananas over pumpkin, this time of year is my time for apples. Pumpkin will get a fair shake with me but not until November where it belongs!
I’m in love with honey crisp apples and I may have bought a few too many thinking I would be wanting to keep that doctor away. The idea of putting them into a coffee cake drizzled with caramel sauce seemed perfect on so many levels.
- I had apples (using things I have on hand is surely a strong thread in my culinary journey)
- I wanted to experiment with making an rum caramel sauce; I’m always looking for ways to booze up my breakfasts and desserts. 🙂
The inspiration for this recipe came from my friend Abby Dodge. I made a few revisions to Abby’s basic recipe but not a lot. I decided to limit some of the spiciness of the batter so there are no cloves in sight.
I also used Greek yogurt instead of sour cream. I often eat yogurt for breakfast with homemade granola and always have it on hand. Since it works just like sour cream in baked goods; it has become my go to instead of sour cream.
Some might wonder why I decided to top this cake with quickly sauteed apples when there were apples already pressed into the top. Oh how I hate this ‘woe is me’ part of my life but again, just chalk it up to altitude!
I made my standard substitutions but think I forgot to turn up the heat in my oven to compensate and both the center of the cake and I were a bit depressed.
I never remake a recipe; this is food we eat but I always try to find a solution…so that one lone apple had a purpose and as fate would have it; I liked having that addition to the end results, both in looks and flavor. If you’re at sea level; you won’t have the same problem!
I used my recipe for Rum Caramel Sauce you can find here or use your favorite purchased product.