Caramel apple coffee cake and the Cake Slice Bakers

Caramel apple coffee cake | A Sweet Muddle

I’m so pleased to announce that I’ve teamed up with a bunch of talented and enthusiastic bakers from around the globe called the Cake Slice Bakers.  On the 20th of every month, members of our little baking group will reveal a ‘mystery’ cake from a recipe book we’ll be baking our way through over the course of the next 12 months. 

Caramel apple coffee cake | A Sweet Muddle

This year’s featured book is Southern Living’s The Southern Cake Book, which is jam packed full of iconic recipes from America’s South, accompanied by stunning photos.  Needless to say I’ve spent considerable time drooling over its contents.  Some of the recipes are perhaps a little more technical than I might normally choose to bake and others, a little sweeter and/or richer.  But that’s the great thing about joining a club like this… it pushes you to experiment with new things and is a lot of fun along the way! I do hope you enjoy following along and are tempted to give some of the recipes a try yourself.

Caramel apple coffee cake | A Sweet Muddle

My first post with the Cake Slice Bakers is this gorgeous Caramel apple coffee cake.  Don’t be fooled by the presence of apples into thinking this is a choice for the health conscious amongst you!  In true Southern style, this cake is extremely decadent with plenty of sugar and butter.  That said, don’t be put off from giving it a try!  It is a gorgeous cake and delicious in smaller servings, or perhaps with a less generous drizzle of caramel sauce than what I’ve used here!

Caramel apple coffee cake | A Sweet Muddle

If you have a spare moment, feel free to check out what some of the other Cake Slice Bakers have made this month using the link tool at the bottom of this post.

Caramel apple coffee cake | A Sweet Muddle

Enjoy x

Caramel apple coffee cake


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For the streusel* topping
  1. 1½ cups plain flour
  2. 1 cup pecans, chopped
  3. ½ cup brown sugar, firmly packed
  4. ¼ cup white sugar
  5. 1½ tsp ground cinnamon
  6. ¼ tsp salt
  7. 120g unsalted butter, melted
For the Caramel Sauce
  1. 1 cup brown sugar, firmly packed
  2. 120g unsalted butter
  3. ½ cup thickened cream
For the cake
  1. 120g unsalted butter
  2. 3 large Granny Smith apples, peeled and sliced
  3. 1 cup sugar
  4. 2 large eggs
  5. 2 cups plain flour
  6. 2 tsp baking powder
  7. ½ tsp salt
  8. 2/3 cup milk
  9. 2 tsp vanilla extract
For the streusel topping
  1. Combine the dry ingredients in a mixing bowl.
  2. Pour the melted butter over mixture and stir until combined and set aside.
For the caramel sauce
  1. Place the brown sugar and butter in a saucepan over a medium-high heat.
  2. Stir until the butter melts and sugar dissolves, then stir in the cream.
  3. Continue to stir the sauce until it starts to simmer.
  4. Remove from the heat and set aside.
For the cake
  1. Preheat the oven to 180°C.
  2. Using a little extra butter, grease a 22 cm spring-form tin. Lightly dust the sides of the tin with flour and line the base with baking paper, then set aside.
  3. Melt 10g of butter in a large fry pan over a medium-high heat.
  4. Add the apples and sauté for 5 minutes or until softened.
  5. Remove from the heat and set aside to cool.
  6. Using an electric mixer, beat the remaining butter at medium speed until creamy. Gradually add the sugar and continue beating until combined and creamy.
  7. Add one egg, and once combined add the second egg and continue beating until combined.
  8. In a separate bowl, combine the dry ingredients.
  9. Turn the mixer to low speed and gradually add the dry ingredients to the cake mixture, alternating with the milk until blended.
  10. Stir the vanilla extract into the cake mixture, then pour into the prepared spring-form tin.
  11. Arrange the apple slices on top of the cake mixture to form an even layer.
  12. Drizzle ½ cup over the top of the apples and then add the streusel evenly on top.
  13. Bake in the oven for 45 minutes, then remove and cover loosely with foil to prevent the streusel from burning.
  14. Return to the oven and bake for a further 25 to 30 minutes or until the centre has cooked.
  15. Remove from the oven leave in the tin to cool on a wire rack. Once cooled, gently remove from the cake tin.
  16. When ready to serve, reheat the remaining caramel sauce and drizzle over the top.
Notes
  1. *Streusel is a crumbly topping typically made of flour, butter, and sugar that is baked on the top of cakes, muffins, breads and pies.
Adapted from The Southern Cake Book by Southern Living
Adapted from The Southern Cake Book by Southern Living
A Sweet Muddle http://www.asweetmuddle.com/

UPDATE (26/12/14) Thanks to some very kind feedback, I’ve just discovered that I had omitted to include the quantity of butter required for the cake batter when I originally posted this recipe.  The recipe has now been amended however I’m terribly sorry if any readers have tried to bake this cake before today.  I spend considerable time trialling any recipe before I share them on A Sweet Muddle and even more time writing them up, so I’m terribly sorry this has slipped through.  I know how frustrating it can be when you try a recipe online which just doesn’t work or is missing a key ingredient and something I never thought I’d let happen here!  Thank you again to the anonymous reader who let me know!

18 Comments on Caramel apple coffee cake and the Cake Slice Bakers

  1. Sandra Garth
    30/11/2014 at 5:13 am (5 years ago)

    Rachel these pictures are amazing and I love your presentation! Hope you and a wonderful Thanksgiving.

    Reply
    • Rachel
      08/12/2014 at 1:38 pm (5 years ago)

      Hi Sandra, thanks so much for the lovely comment 🙂 I hope you had a wonderful thanksgiving as well. I’m so sorry for the slow reply. I’ve been snowed under with uni assessments these past couple of weeks! Thankfully I’ve just handed in my last one, so will have a bit more time to play in the kitchen and my blog again! Can’t wait to see the results of everyone’s bakes in a couple of weeks time.

      Reply
  2. Diana Gale
    25/11/2014 at 5:26 pm (5 years ago)

    Seeing all these lovely cakes with apples and caramel is driving me crazy!!! :P~~~~~~~~

    Reply
  3. Amy @ Spin The Meal
    24/11/2014 at 3:03 am (5 years ago)

    Hi Rachel! Welcome to our little cake baking group. I have to say, I’ve already fallen in love with your blog – such beautiful photos and great recipes! I’m definitely going to give your mayonnaise recipe a try, and the link to the churro recipe as well. Thanks for joining us on our baking journey!!!

    Reply
  4. Elle
    23/11/2014 at 11:59 am (5 years ago)

    Rachel, I absolutely want a slice of your cake. It looks so decadent and alluring…must be all that caramel!

    Reply
  5. Anabel
    22/11/2014 at 4:20 pm (5 years ago)

    Welcome to our group Rachel! Gorgeous photos! I’m glad your cake was a success!

    Reply
  6. Laura@Baking In Pyjamas
    22/11/2014 at 4:45 am (5 years ago)

    Rachel, your photo’s are stunning as is this cake. I’m definitely going to have to try it, everything about it looks utterly scrumptious! Welcome to the Cake Slice Bakers!

    Reply
    • Rachel
      24/11/2014 at 9:19 pm (5 years ago)

      Thanks Laura, I’m so pleased you like the look of this cake. It really was delicious (in small doses)! What a fun first bake. Thanks so much for all your hard work getting all us newbies online. I can’t wait until next month 🙂

      Reply
  7. Hazel
    21/11/2014 at 8:54 pm (5 years ago)

    Oh Rachel.. oh my! Your cake looks fabulous! Deffo one I am going to need to try I think! Welcome to the Cake Slice Bakers! Hazel x

    Reply
    • Rachel
      24/11/2014 at 7:56 pm (5 years ago)

      Hi Hazel, thanks for the warm welcome to the Cake Slice Bakers. I’ve had a fun first bake and can’t wait until the next. I’m so pleased you like the look of this cake. It’s definitely worth a try 🙂

      Reply
  8. Anne@FromMySweetHeart
    21/11/2014 at 2:11 pm (5 years ago)

    Hi Rachel! First I have to tell you that your photography is stunning! And that shot of you pouring the caramel on top of the cake is amazing. I wish I had chosen this cake. I’ve been admiring it from our fellow bakers as well. I think this is going to be a very good year! : )

    Reply
    • Rachel
      21/11/2014 at 6:49 pm (5 years ago)

      Hi Anne, thank you so much for your lovely comments. I particularly like the shot I took with the caramel sauce as well… I was having a lot of fun playing around with the styling for this shot and it was kind of spontaneous 🙂 I laughed out loud when I read your comment about wishing you’d baked this cake. I’ve actually just been looking at your post and was thinking the same thing about your mini bundt cakes. They look delicious and I love your photos too! I’m really looking forward to the year ahead. I think you’re right, it’s going to be a very good one indeed! 🙂

      Reply
  9. Maria @ Box of Stolen Socks
    21/11/2014 at 8:19 am (5 years ago)

    Hi Rachel! It was such a wonderful recipe! Definitely rich and decadent but it was totally worth the extra 3 hours at the gym to burn of the guilt and some of the calories! Your cake looks so beautyfull and I love your photographs 🙂

    Reply
    • Rachel
      24/11/2014 at 9:39 pm (5 years ago)

      Thanks Maria, I’m so glad you like my photos. I really loved your photos and styling of this bake. I can’t wait to see what you do for the next bake. If only I made it to the gym, it would have made everything guilt free! 🙂

      Reply
  10. theninjabaker
    21/11/2014 at 8:08 am (5 years ago)

    Grrrreat photos and scrumptious looking cake, Rachel! P.s. I do love the Cake Slice Bakers, too, for nudging me past my comfort zones…And helping me achieve yummy results!

    Reply
    • Rachel
      24/11/2014 at 9:26 pm (5 years ago)

      Thanks Kim, it was pretty scrummy 🙂 It certainly will be fun try lots of new cakes with the Cake Slice Bakers over the coming months!

      Reply
    • Rachel
      24/11/2014 at 7:51 pm (5 years ago)

      Hi Jolena, thanks for stopping by. I’m so pleased you like it!

      Reply

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