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Caramel Apple Coffee Cake

Source of Recipe


Southern Living, September 2012



List of Ingredients



• 2 Tbsp butter
  
• 3 cups peeled and sliced Granny Smith apples (about 3 large)
  
• Streusel Topping
  
• Caramel Sauce
  
• 1/2 cup butter, softened
  
• 1 cup sugar
  
• 2 large eggs
  
• 2 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 2/3 cup milk
  
• 2 tsp vanilla extract
  






Instructions



1. Preheat oven to 350° F. Melt 2 tablespoons butter in a large skillet over medium-high heat; add apples. Sauté 5 minutes or until softened. Remove from heat; cool completely (about 30 minutes).
   
   
2. Meanwhile, prepare Streusel Topping and Caramel Sauce. Reserve 1/2 cup Caramel Sauce for another use.
   
   
3. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition.
   
   
4. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured shiny 9-inch springform pan; top with apples. Drizzle with 1/2 cup Caramel Sauce; sprinkle with Streusel Topping.
   
   
5. Bake at 350° for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; bake 25 to 30 minutes or until center is set. (A wooden pick will not come out clean.) Cool in pan on a wire rack 30 minutes; remove sides of pan. Cool completely on wire rack (about 1-1/2 hours). Drizzle with 1/2 cup Caramel Sauce.
   
   Makes 8 to 10 servings.
   
   .............
   
   CARAMEL SAUCE
   Bring 1 cup firmly packed light brown sugar, 1/2 cup butter, 1/4 cup whipping cream, and 1/4 cup honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.
   
   Makes about 1-1/2 cups.
   
   
   STREUSEL TOPPING
   Stir together 1-1/2 cups all-purpose flour, 1 cup chopped pecans, 1/2 cup melted butter, 1/2 cup firmly packed light brown sugar, 1/4 cup granulated sugar, 1-1/2 teaspoons ground cinnamon, and 1/4 teaspoon salt until blended. Let stand 30 minutes or until firm enough to crumble into small pieces.