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The Best Caramel Apple Coffee Cake

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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Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

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)

Method
 

For the Coffee Cake
  1. Preheat oven to 350°F. Grease and flour a 10-inch fluted bundt pan (or spray with Pam for Baking - this works great!)
  2. 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.
  3. Gradually add your dry ingredients to your wet, whisking until just combined. Do not overmix. Fold in apple chunks.
  4. 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
  1. 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.
  2. Drizzle warm caramel sauce over cooled coffee cake. Sprinkle with chopped pecans if desired. Slice and enjoy!

Notes

  • 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
 
Helpful Tools
Mixing Bowls | Pam for Baking | Rodelle Vanilla Extract | Bundt Pan