Apples and salted caramel are two of my favorite signs of fall, and there’s no better way to enjoy that flavor pairing than with a caramel apple coffee cake. This recipe combines a tender, buttery cake base with caramelized apples, a brown-butter streusel, and a finishing drizzle of salted caramel for a breakfast or brunch treat that feels cozy and indulgent.
This coffee cake starts with a plush, buttery batter made extra moist by Greek yogurt, buttermilk, and an additional egg yolk. Those ingredients keep the crumb tender and give the finished cake a subtle tang that balances the sweetness of the apples and caramel. The apples are lightly caramelized on the stovetop so they retain texture while adding concentrated flavor. A brown-butter streusel adds a nutty richness and a satisfying crunch, and a final drizzle of salted caramel brings everything together.
Why this recipe works
The combination of ingredients and technique in this coffee cake is designed to give consistent, crowd-pleasing results. Greek yogurt and buttermilk contribute moisture and a gentle tang. Beating the butter and sugar until light incorporates air for a lighter texture, while folding dry and wet ingredients alternately keeps the batter from overmixing. Browning the butter before making the streusel develops a toasty, caramel-like flavor that complements the apples and sauce. Caramelizing the apples concentrates their sweetness and keeps them from releasing too much moisture while baking.
Ingredients
Streusel
- 3/4 cup flour
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 6 Tbsp unsalted butter
- 1 Tbsp ice water
Apples
- 1 Tbsp unsalted butter
- 2 cups diced apples (about 2 medium apples)
- 3 Tbsp sugar
- 1/8 tsp cinnamon
Cake
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp unsalted butter, at room temperature
- 3/4 cup sugar
- 1 1/2 tsp vanilla extract
- 1 large egg plus 1 egg yolk, at room temperature
- 2/3 cup plain fat-free Greek yogurt, at room temperature
- 1/3 cup low-fat buttermilk, at room temperature
Topping
- 3/4 cup salted caramel sauce (use your favorite homemade or store-bought sauce)
Instructions
- Preheat the oven to 350°F. Spray an 8-inch square baking pan with nonstick spray and dust it lightly with flour to prevent sticking.
- Make the streusel: whisk together the flour, sugar, brown sugar, cinnamon, and salt. In a small saucepan, melt and cook the butter over medium heat, stirring frequently, until it foams, clears, and becomes a medium brown, about 5 minutes. Pour the browned butter into a glass measuring cup and let it cool for a few minutes.
- Add the cooled browned butter to the flour mixture and work it in with a fork until combined. Add the ice water and mix until the streusel becomes crumbly. Chill in the refrigerator until ready to use.
- Cook the apples: in the same saucepan, melt 1 tablespoon butter over medium heat. Add the diced apples, sugar, and cinnamon and cook for 4 to 5 minutes, stirring, until the apples begin to caramelize and soften slightly. Remove from heat and allow to cool to room temperature.
- Prepare the cake batter: whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat the room-temperature butter, sugar, and vanilla at medium speed until light and fluffy. Add the egg and additional yolk one at a time, beating well after each addition.
- Combine the yogurt and buttermilk in a small bowl. Reduce the mixer speed to low and add the dry flour mixture in three additions, alternating with the yogurt mixture and beginning and ending with the flour mixture. Mix just until combined; do not overmix.
- Spread the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release large air bubbles. Use a slotted spoon to mound the caramelized apples evenly over the batter, leaving any excess juices behind in the spoon. Sprinkle the chilled streusel evenly over the apples.
- Bake for 50 to 55 minutes, or until the cake is golden, springs back when pressed lightly, and a toothpick inserted near the center comes out clean or with a few moist crumbs. Because apples add moisture, begin checking for doneness at about 45 minutes.
- Cool the cake in the pan on a wire rack for at least one hour before removing and drizzling with salted caramel sauce. Allow the caramel to set slightly before slicing and serving.
Serving suggestions and tips
Serve this caramel apple coffee cake slightly warm or at room temperature for the best texture. A scoop of vanilla ice cream or a dollop of whipped cream makes it an elegant dessert, while a cup of hot coffee or tea turns it into a cozy breakfast. To save time on baking day, prepare the salted caramel sauce and the streusel in advance and store them covered in the refrigerator. Bring cold dairy ingredients to room temperature before mixing to ensure even texture in the batter.
Storage
Store any leftovers covered at room temperature for up to two days, or refrigerate for up to five days. Reheat slices briefly in the oven or microwave before serving to refresh the texture; if refrigerated, allow a few minutes to come to room temperature for the best flavor.
