Caramel Apple Coffee Cake

By Reen

Ingredients

• Streusel Topping:
• 2 tablespoons butter
• 3 cups peeled and sliced Granny Smith apples (about 3 large)
• Caramel Sauce
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour $
• 1 cup chopped pecans
• 1/2 cup butter, melted $
• 1/2 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• (Stir together flour, pecans, melted butter, brown sugar, granulated sugar, cinnamon, and salt until blended. Let stand 30 minutes or until firm enough to crumble into small pieces.)

Preparation

Step 1

1. Preheat oven to 350°. Melt 2 Tbsp. 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, 1 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.