Caramel Apple Cinnamon Coffee Cake. With apples, a super soft crumb, cinnamon streusel topping & a drizzle of salted caramel - this cake is perfect for fall!

Caramel Apple Cinnamon Coffee Cake

With apples, a super soft crumb, cinnamon streusel topping & a drizzle of salted caramel - this Caramel Apple Cinnamon Coffee Cake is perfect for fall!
Course Breakfast, Dessert
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 10 slices
Calories 367kcal
Author Fiona Dowling


For the Streusel

  • 1/4 cup unsalted butter - cold
  • 1/2 cup flour
  • 1/3 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt

For the Coffee Cake

  • 6 tablespoons unsalted butter , softened to room temperature
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/4 cup plus 2 tablespoons brown sugar , packed
  • 1 large egg , room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 1 and 1/2 cups all purpose flour ,spooned and levelled
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup buttermilk , room temperature
  • 2-3 medium to medium-large sized apples , pealed, cored and sliced to equal about 1 and 1/4 cups
  • 1/2 cup salted caramel sauce for serving


  • Preheat the oven to 350F degrees. Butter a 9 inch spring-form pan and sprinkle the bottom with flour. Set aside.
  • For the streusel toss together the flour, sugars, cinnamon and salt for the streusel in a medium sized bowl. Cut in the cold butter using a pastry cutter or crumbling in the butter with your fingers. The mixture should be sandy.
  • In a large bowl with a stand or hand-held electric mixer. beat the butter and sugars on medium speed until light and fluffy (about 2 minutes). Add in the vanilla and egg and continue beating until combined (about 30 seconds).
  • In a separate medium sized bowl, whisk together the flour, baking powder, baking soda, salt & cinnamon for the coffee cake. Slowly add the flour mixture into the butter mixture, alternating with additions of the buttermilk while beating on low speed until combined. The batter will be very thick.
  • Scrape down the sides of the bowl and pour/spoon the batter into your prepared pan. Place the apple slices on top of the batter, followed by the streusel.
  • Bake in your preheated oven for 50-60 minutes until an inserted toothpick comes out clean. Mine took exactly 55 minutes. Allow the cake to cool for about 20 minutes in its pan. Then circle the edge of the springform pan with a thin knife, release the edges & continue cooling on a wire rack until completely cool.
  • Serve the cake with a drizzle of salted caramel sauce.


Calories: 367kcal