Caramel Apple Pecan Coffee Cake

Sip + Sanity | Linda Feller

Caramel Apple Pecan Coffee Cake — what else is there to say? With fall just around the corner, you need this fruity breakfast cake scented with cinnamon and brown sugar!

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Breakfast

American

330 kcal

Equipment

9-inch springform pan

Ingredients

Caramel Apple Filling

1½ cups honeycrisp apples, peeled + diced
¼ cup brown sugar
2 tablespoon caramel sauce, good quality store-bought or homemade
½ teaspoon cinnamon

Cake Batter

2 cups all purpose flour
¾ cup brown sugar, lightly packed
1 tablespoon baking powder
½ teaspoon kosher salt
⅔ cup milk
1 large egg
⅓ stick unsalted butter, melted

Pecan Topping

2 tablespoon brown sugar
2 tablespoon all purpose flour
1 teaspoon cinnamon
pinch kosher salt
2 tablespoon unsalted butter, melted
½ cup pecan, chopped

To serve

¼ cup caramel sauce

Instructions

Preheat oven to 375°F. Line the bottom of a 9" springform pan with parchment (to easily release the pan bottom away) and grease with cooking spray or butter.
Toss the apples with brown sugar, 2 tablespoons of caramel sauce and cinnamon. Set aside while you prepare the cake batter.
Combine the flour, brown sugar, baking powder and salt in a large mixing bowl. Create a well in the center.
In another bowl or measuring cup, combine the milk, egg and melted butter. Pour this into the well then stir everything together until just combined. Gently fold in the apples.
Pour the batter into the prepared baking pan.
In a bowl, combine all the ingredients for the pecan topping. Sprinkle over the cake.
Bake for 35 minutes or until a knife inserted near the center comes out clean.
Drizzle the remaining 1/4 cup of caramel sauce over the top of the cake and serve warm.

Video

Nutrition

apples, fall, oven

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