This Caramel Apple Coffee Cake is the perfect apple recipe for breakfast or dessert.
Whenever we go to the apple orchard in the fall we always make it a point to get a caramel apple. So, when I saw this recipe in one of my favorite cookbooks (a fundraiser cookbook with recipes from dairy farmers across Indiana) I just knew I had to try it!
This recipe is a combination between a coffee cake and a poke cake. You pork holes in the cake just like you would a poke cake and pour the topping over the top.
Caramel Apple Coffee Cake
This cake is pretty simple to make. I love the apple and pecan combination but if you are like my husband and don’t like nuts you can leave them out. Feel free to use whatever kind of apples you have on hand but a baking apple would be best. My friend Stacy has a great post that explains the different varieties of apples and what they can be used for.
- 3 eggs
- 2 cups of sugar
- 1 - ½ cup vegetable oil
- 2 teaspoons vanilla
- 2 teaspoons salt
- 1 teaspoon baking soda
- 3 cups flour
- 3 cups peeled and chopped tart apple (Cortland or Granny Smith work great)
- 1 cup coarsely chopped pecans
- ½ cup butter
- ¼ cup milk
- 1 cup packed brown sugar
- In a mixing bowl, beat eggs until foamy; gradually add sugar.
- Blend in the oil and vanilla.
- Combine the dry ingredients (flour, baking soda and salt) and stir until combined.
- Add the dry ingredients to the egg mixture and mix until combined.
- Stir in apples and pecans.
- Place in a greased 9x13 inch pan and bake at 350 degrees for 40-50 minutes or until done.
- Let cool for 10 minutes.
- While the cake is cooling make the topping.
- Combine all the ingredients in a saucepan and boil for 3 minutes, stirring constantly.
- Remove from heat.
- Using a fork poke holes in the cake.
- Slowly pour topping over warm cake
Linked to: Meal Plan Monday