Pumpkin desserts always seem to take center stage during the fall. But, apples are also a great addition to baking during this time of year! This caramel apple coffee cake truly tastes just like a yummy caramel apple that you would make in the autumn months! With chunks of tart Granny Smith apples throughout and just a drizzle of gooey, homemade caramel sauce on top, this coffee cake isn’t too sweet but will definitely satisfy your cravings for a cozy fall treat!
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So, the official first day of fall was this past Tuesday and NOW, in my house, it is acceptable to have fall desserts, soups, and all of the cozy things! Although my fall officially started on August 1st… my husband was not too thrilled about getting into the crawl space for my fall decorations that early… ha!
Ok, so onto this delicious caramel apple coffee cake! If you are a dessert for breakfast kind of person, this is FOR YOU! And it encompasses all of the amazing things about fall. What could be better?!
How to Make Caramel Apple Coffee Cake
I like this caramel apple coffee cake because it’s not suuuuper sweet, but it still has all of the amazing flavors of a yummy caramel apple!
The key here is to make sure that you use the bright green Granny Smith apples. Those super tart ones! They balance out the sugary sweetness of the caramel drizzle on this coffee cake perfectly.
I made my coffee cake in a bundt pan. I think it’s pretty and fun to drizzle caramel onto! For this recipe, I used a 10-inch bundt pan. And fun fact, it can easily be converted to a 9×13 inch sheet coffee cake if you so desire! You will just want to watch the bake time. I’d recommend cutting it in half and then going from there based on how hot your oven runs.
If you are looking for a yummy fall breakfast treat to make this weekend, definitely give this caramel apple coffee cake a try! It’s super easy to make and will please your whole family! Or, just yourself. There is no shame in baking for one!
Check out these other recipes if you’re looking for some cozy, fall treats!
- Vanilla Bean Scones with Cinnamon Sugar Filling
- Pumpkin Spice Bars
- Maple Peach Blondies with Bourbon Glaze
As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
The Best Caramel Apple Coffee Cake
For the Coffee Cake
- 3 large eggs (room temperature)
- 1½ cups sugar
- 1 cup unsweetened applesauce (room temperature)
- ⅓ cup canola oil
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 3 cups chopped, peeled Granny Smith Apples
For the Caramel Sauce
- ⅓ cup packed brown sugar
- 3 tbsp butter
- 1 tbsp whole milk
- dash of salt
- ¼ chopped pecans for garnish (optional)
For the Coffee Cake
- Preheat oven to 350°F. Grease and flour a 10-inch fluted bundt pan (or spray with Pam for Baking – this works great!)
- In a large bowl, beat the eggs, sugar, applesauce, oil and vanilla until well blended. In another bowl, whisk the flour, salt and baking soda together.
- Gradually add your dry ingredients to your wet, whisking until just combined. Do not overmix. Fold in apple chunks.
- Transfer batter to prepared baking pan. Bake 45-55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 10 minutes and then invert onto a wire rack to finish cooling (about an hour).
For the Caramel Sauce
- In a small saucepan, combine the brown sugar, butter, milk and salt. Bring to a boil, stirring constantly. Cook for 2 minutes and then remove from heat. Let stand to thicken slightly.
- Drizzle warm caramel sauce over cooled coffee cake. Sprinkle with chopped pecans if desired. Slice and enjoy!
- This recipe was tested at high altitude (5,800 feet in elevation) and worked perfectly! If you’d like a less crispy exterior, reduce sugar by 1 tbsp. This recipe will work well at lower elevations as well