Caramel Apple Cinnamon Roll Coffee Cake

Yield: 16 servings

Caramel Apple Cinnamon Roll Coffee Cake

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Apple coffee cake topped with caramel glaze with one slice served.

This Caramel Apple Cinnamon Roll Coffee Cake is moist and delicious and packed with flavor. From the sweet cake, to the crunchy apples, it's all topped with a glorious caramel glaze! Perfect for weekday breakfasts or weekend brunch with friends and family.

Ingredients

For the Coffee Cake:

3 cups all-purpose flour
1 cup granulated sugar
½ teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
¾ cup milk
3 large eggs
1 teaspoon vanilla extract

For the Filling:

¾ cup unsalted butter, softened
1 cup light brown sugar, packed
1 Tablespoon cinnamon
1 teaspoon allspice
1 ½ cup peeled, diced apples

For the Glaze:

¼ cup unsalted butter
½ cup light brown sugar, packed
2 Tablespoons milk
1 cup powdered sugar

Instructions

Preheat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray and line bottom with parchment paper.
In a mixer, blend flour, sugar, kosher salt, baking powder, baking soda, milk, eggs, and vanilla until fully combined. Divide batter evenly between two cake pans.
In same mixing bowl (no need to rinse it out), for filling, beat butter with brown sugar, cinnamon and allspice until fully combined. Fold in apples.
Drop by cookie scoop onto batter, dividing evenly between two cake pans. Spread with a knife to smooth tops and swirl slightly.
Bake cakes for about 30 minutes. Remove from oven and cool in pans 10 minutes. Remove from pans and cool on serving plate.
For the glaze, melt butter in small saucepan over medium heat. Whisk in brown sugar and bring to a boil. Whisk for one minute, then add milk. Bring back up to a boil, remove from heat.
Whisk in powdered sugar and pour glaze immediately over warm cakes. Enjoy warm or room temperature!

Notes

Grease and line your pans. I used two 9-inch round cake pans. Line the bottom with parchment paper AND baking spray so the coffee cake slides out easily once its done baking. Or use my homemade cake release!
The cake tastes great warm and at room temperature. Why not try it both ways? After letting the cake cool for a few minutes, sink your teeth into a warm slice fresh from the oven. Then, let it keep cooling overnight for a ready-made breakfast the next morning.
What kind of apples should I use? I recommend that you use a tart apple like a granny smith, fuji or pink lady. However, any apple variety will taste good!
STORAGE: Store this apple coffee cake covered at room temperature. A round tupperware container or cake cover is my preference so it doesn't get sticky with caramel glaze. You can freeze coffee cake before or after adding the glaze. The cake will keep well in the freezer for about a month.

Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 356Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 66mgSodium: 233mgCarbohydrates: 57gFiber: 1gSugar: 37gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.