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Caramel Apple Coffee Cake

Easy Caramel Apple Coffee Cake features a brown sugar cinnamon apple cake layered with sweet streusel and topped off with salted caramel. It’s the perfect simple fall treat EVERYONE will love!

Ingredients

For the Streusel:

1/4 cup (50 grams) light brown sugar
1/2 cup (64 grams) Bob’s Red Mill Organic All-Purpose Flour
1 teaspoon ground cinnamon
3 tablespoons (43 grams) unsalted butter, melted
2 tablespoons (56 grams) salted caramel sauce
For the Coffee Cake:
2 cups (254 grams) Bob’s Red Mill Organic All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup (200 grams) light brown sugar
1/2 cup (100 grams) vegetable oil
2 large eggs, beaten
8 ounces (227 grams) sour cream or plain yogurt, at room temperature

2 medium Granny Smith apples, peeled and chopped into 1/2-inch pieces (200 grams)
2 tablespoons (56 grams) salted caramel sauce, for drizzling
Directions
Preheat the oven to 350°. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.

Make the streusel:
In a small bowl, combine all of the streusel ingredients except caramel with a fork until crumbly.

Make the cake:
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes. Drizzle with salted caramel sauce before serving.
Cut into slices and serve. Store leftovers, covered, at room temperature for up to 4 days.