This Caramel Apple Coffeecake would make a great addition to a fall brunch with your family!
So, I have decided that I am done with Summer.
Seriously, it’s disgusting.
Do you want to know how hot it was today? 105, that’s what.
How is that even real life? It’s September. And hello, I live in a normal town, NOT the desert.
Since I’m not a wizard and have no control over temperature and things, I have decided to just move on with Fall and and stay inside where I can keep my shades closed and pretend that the weather is however I want.
That’s not weird.
To get a head start on Fall (yes people…FALL. This is happening), I have teamed up with my BFF Shelly to bring you a whole week of Caramel Apple themed treats.
Yay for Fall desserts!! Go die in a fire, stupid Summer!!
You want in on this, right?
(You don’t have to lie to kick it)
P.S. — Saying “You don’t have to lie to kick it” isn’t really cool anymore, but I’ve decided to bring it back.
- 1 stick butter (I used salted)
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cups peeled, cored, and diced Granny Smith apples (about 2 large apples)
- 1/2 cup packed light brown sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons softened butter
- 1/2 (11 oz) bag caramel bits
- 2 tablespoons heavy cream
- Preheat oven to 350. Lightly grease a 9x13 pan or spray with nonstick cooking spray. set aside.
- In the bowl of a mixer, cream butter and sugar on medium speed until light and fluffy -- about a minute. Add the eggs one at a time, beating after each. In a separate bowl, mix the flour, baking soda, cinnamon, cloves, and salt. Add to the butter mixture with the mixer on low, alternating with the sour cream, starting and ending with the flour mixture. Add the vanilla and then turn of the mixer and fold in the apples. Spread in the prepared baking dish evenly.
- In a medium bowl, combine the sugar, flour and cinnamon. Add the butter, but into small pieces and crumble in your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the top of the cake and bake until set in the middle, about 35 - 40 minutes. Remove from oven and cool for about 20 minutes.
- Melt the caramel chips and heavy cream in the microwave or in a saucepan over low heat, stirring until combined. Drizzle over top of cake and serve.
My advice to you — bake this cake. Close your blinds, turn the air down low, and burn some candles that smell like leaves. Then eat this cake.
Surprise!! It’s Fall all up in yo heezee!!
Heezee means house. Also, not cool to say anymore, but whatevs.
Also, are you on the lookout for ANOTHER caramel apple treat? Shelly is sharing the recipe for Caramel Apple Popcorn!! You know you want some, so pop on over there and find out how to make it, you crazy kid.
I hope you love this cake as much as I do. Enjoy and have a happy Labor Day!