Caramel Apple Cinnamon Coffee Cake

Name: Caramel Apple Cinnamon Coffee Cake
Prep time: 75 min
Cook time: 105 min
Total time: 180 min
Yield: 1 (8-inch) cake, about 8–10 servings
Cuisine: American
Ingredients: 4 large egg, room temperature; 5 tbsp unsalted butter, melted (76 g); 3/4 cup granulated sugar; 3 tbsp oil; 1/2 cup sour cream, room temperature; 1/4 cup heavy whipping cream, room temperature; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 3 cups apples, peeled and diced; 1 tsp ground cinnamon; 2 tbsp dark brown sugar; 1/2 cup granulated sugar; 1 tbsp unsalted butter, room temperature (14 g); 1/2 cup heavy whipping cream, hot; 1/2 tsp salt; 1/4 cup dark brown sugar, packed; 1/6 cup granulated sugar; 1/2 cup all-purpose flour; 1/2 tsp salt; 4 tbsp unsalted butter, softened (56 g); 1 tsp ground cinnamon

Dessert · American

Credit: Turquaz Table

A moist cinnamon coffee cake layered with apples, topped with a buttery streusel, and finished with homemade caramel drizzle.

Added Oct 7, 2026

PrepPrep time

75 min

CookCook time

105 min

ServingsServings

1 (8-inch) cake, about 8–10 servings

Ingredients

1× yields 1 (8-inch) cake, about 8–10 servings

Coffee cake batter

4 large egg, room temperature

5 tbsp unsalted butter, melted (76 g)

3/4 cup granulated sugar

3 tbsp oil

1/2 cup sour cream, room temperature

1/4 cup heavy whipping cream, room temperature

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

Apple filling

3 cups apples, peeled and diced

1 tsp ground cinnamon

2 tbsp dark brown sugar

Caramel sauce

1/2 cup granulated sugar

1 tbsp unsalted butter, room temperature (14 g)

1/2 cup heavy whipping cream, hot

1/2 tsp salt

Streusel topping

1/4 cup dark brown sugar, packed

1/6 cup granulated sugar

1/2 cup all-purpose flour

1/2 tsp salt

4 tbsp unsalted butter, softened (56 g)

1 tsp ground cinnamon

Notes

The cake’s bake time is 60–80 minutes, with an additional 15–25 minutes if needed, so the total bake time can be up to 105 minutes. The caramel is made while the cake bakes and should cool completely before drizzling. Cooling the cake for 30–40 minutes before serving helps it set. Store leftovers covered at room temperature for 1–2 days or refrigerated for up to 5 days; warm slices briefly before serving. Good apple choices include firm baking apples such as Granny Smith, Honeycrisp, or Fuji. Serve with coffee or tea.

Preparation

Preheat the oven to 350°F/180°C. Line the bottom and sides of an 8-inch springform pan with parchment paper.

Make the streusel topping: In a bowl, mix , , , , and . Add and rub it in with your fingers until the mixture looks crumbly. Set aside.

Make the apple filling: Toss with and . Set aside.

Make the batter: Beat with for 3–5 minutes, until foamy.

Add , , , , and and mix until well combined.

Add , , , and and mix just until incorporated. Do not overmix.

Gently fold the apples into the batter, then spread some of the batter into the prepared pan. Layer with more apples, add the remaining batter, and finish with the rest of the apples. Sprinkle the streusel evenly over the top.

Bake for 60–80 minutes. If the center is still a little raw, lower the oven to 340°F and bake for 15–25 minutes more. If the topping is browning too quickly, cover the cake loosely with foil. The cake is done when a toothpick inserted in the center comes out clean.

While the cake bakes, make the caramel sauce: Heat in a saucepan over medium-low heat until fully melted, stirring occasionally so it does not burn.

Remove the pan from the heat and stir in . It will bubble.

Immediately pour in and stir until smooth, then stir in . Transfer to a small bowl and let cool completely.

Let the cake cool for 30–40 minutes, then drizzle with the caramel sauce, slice, and serve.