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!
Caramel Apple and Walnut Streusel Coffee Cake
For the Streusel:
- ⅔ cup 4 5/8 ounces firmly packed dark brown sugar
- ¾ cup 3 3/8ounces all purpose flour
- 1 ½ teaspoons ground cinnamon
- ¾ cup coarsely chopped walnuts
- 4 tablespoons unsalted butter melted and cooled
For the Cake:
- 2 cups 9 ounces all purpose flour
- 1 ¼ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon table salt
- 8 tablespoons 4 ounces unsalted butter, softened
- 1 ¼ cups 8 3/4 ounces firmly packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- 1 cup yogurt at room temperature
- 3 baking apples peeled, cored and sliced; divided
- 1 tsp of butter
- Caramel sauce purchased or see link after recipe for Espresso Caramel Sauce
To Make the Streusel:
- In a small bowl, combine the brown sugar, flour and cinnamon.
- Drizzle over the melted butter and, using a fork (or use your fingers), mix the ingredients are well blended and form small crumbs.
- Add chopped walnuts and mix into topping.
- Pop in the frig while you make the cake batter.
To Make the Cake:
- Position an oven rack in the center of the oven. Heat oven to 350°F. Lightly grease and flour the sides and bottom of a 9" round springform pan. Wrap the bottom and up 1" of the pan tightly with aluminum foil to prevent dough from leaking while baking.
- In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. Whisk until well blended.
- In a large bowl, beat butter, sugar and vanilla with an electric mixer fitted with the paddle attachment on medium speed until well blended, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stop to scrape the bowl and beaters as needed.
- Add about half of the flour mixture and mix on low speed just until blended. Add the yogurt and continue mixing just until blended. Using a rubber spatula, fold in the remaining flour mixture.
- Scrape half of the batter (about 1lb 2 ounces for those of you who use a scale) into the prepared pan and spread evenly.
- Evenly scatter half of the streusel mixture over the batter.
- Spoon the remaining batter evenly over the streusel and spread evenly.
- Arrange slices from two of the apples around the top of the cake, pushing in slightly.
- Scatter the remaining streusel evenly over the top.
- Bake until the top is browned and a pick inserted in the center of the cake comes out clean, approximately 45-50 minutes. Cool the pan on a wire rack until warm or room temperature.
- Cut remaining apple slices in half and saute in teaspoon of butter for two minutes. Drizzle with some caramel sauce, mix thoroughly and mound in center of coffee cake.
- Drizzle entire cake with more caramel sauce.
I used my recipe for Rum Caramel Sauce you can find here or use your favorite purchased product.