The Cake Slice: Caramel Apple Coffee Cake

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It’s the start of a new baking year for the Cake Slice…which means it’s time to reveal the new book we’ll all be baking from for the next 12 months. By “all” I mean my fellow Cake Slicers – a lovely group of ladies from all over the world who share a common love for baking and agree to bake one cake from the same cookbook each month for a year. We learn from our successes and failures and – most importantly – have lots of fun. We use a private Facebook group to compare notes, share pictures, and recount our latest baking adventures. As we were preparing for the launch of our new baking year, we ran a quick roll call to share where we all lived, and I was blown away by our diverse list of locations:

Cambridge, UK
Shedd, Oregon
Saginaw, Michigan
Weybridge, Surrey UK
Somerset, New Jersey
Modesto, California
Kuala Lumpur, Malaysia
Minneapolis, Minnesota
Singapore
Santa Rosa, California
Sydney, Australia
Montgomery Village, Maryland
Limerick, Ireland
San Fernando Valley, California

Wow…all of us connected through our affinity for flour, sugar, and butter!

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Each month, there are four cake recipes in which each baker may choose from, and then on the 20th of each month, we reveal the cake we chose on our blog and link all the blog posts together so all the world may see the pictures of our wonderful cakes.

The chosen book for our new baking year is called the Southern Cake Book by the editors of Southern Living Magazine. It’s loaded with beautiful, full-page pictures of each cake within the book and the recipes are easy to follow. I initially checked the book out from my local library so that I could give it a quick peruse before committing to another year’s worth of cake baking. I was pleasantly surprised.

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From the four options for November, I selected Caramel Apple Coffee Cake, and it was FAB-U-LOUS…and dangerous. Who knew homemade caramel was so easy to make and would taste so good?!? And better yet, the batch of caramel sauce was more than enough for the recipe, leaving an extra ½ cup for other purposes….like drizzled over homemade vanilla ice cream or slathered over fresh apple slices. I confess…I cut up an extra apple just to scrape the remaining caramel from the pan…into my mouth…at 8:00am…for breakfast. Don’t judge. No regrets.

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So here are the details on this cake. A fairly typical dense batter makes up the base. Then a layer of lightly sautéed apples is arranged on top on the batter, followed by a generous drizzle of caramel sauce. Finally, streusel crumbs are placed on top, and the whole thing is baked uncovered for 45 minutes, and then covered and baked for another 30 minutes. After it’s thoroughly cooled, more caramel is poured over the top.

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Now that you are most likely drooling all over your screen, you really should make this. Here’s the recipe: http://www.myrecipes.com/recipe/caramel-apple-coffee-cake

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A few notes: Be sure to make the caramel sauce and streusel BEFORE you make the batter, so they have time to cool and are ready when you need them. Also, there is more butter in the batter/caramel/streusel combined recipes than a butterhead at the Minnesota State Fair…so don’t be afraid to cut it down a bit…I used half the butter called for in the batter and the streusel and it was just as decadent. Finally, I substituted ½ cup oats in place of the nuts in the streusel so my little coffee-cake loving kiddo with a nut allergy could enjoy this with the family.

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So, there you have it. And the kiddo gave it his seal of approval saying it’s the best coffee cake I’ve ever made. You know…because I bake coffee cakes all the time, right? Don’t we all?

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Check out what my fellow Cake Slicers baked this month:

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13 thoughts on “The Cake Slice: Caramel Apple Coffee Cake

  1. Tanya Martin Galiszewski November 20, 2014 at 11:18 am

    The cake looks delicious, I love the snow photo 🙂 Great post with the different steps involved. It was well worth it!

  2. ImWhisper November 20, 2014 at 12:22 pm

    Amy I love your introduction! So fun to see how we are scattered all over the globe and yet do this together.
    Your cake cut much better than mine did – I bet cutting the butter down in the topping helped with that, and the switch to oats would be a yummy change!
    🙂
    Holly

  3. Laura@Baking In Pyjamas November 20, 2014 at 1:33 pm

    Amy, this looks and sounds fabulous, I shall have to give this cake a try at some point!

  4. Sandra Garth November 20, 2014 at 1:37 pm

    Dessert, breakfast, midnight snack all would be great times to dive into this beauty. Thanks also for the tip about using less butter. Now I won’t feel so bad going back for seconds! I’m so excited about this new book and looking forward to next month!

  5. Maria @ Box of Stolen Socks November 20, 2014 at 1:50 pm

    It was a fabulous cake Amy wasn’t it? I was so happy I chose it for our first bake from this book! And I couldn’t agree more with what you said about the amount of butter in this recipe! But anyway I loved it even though I had to go to double Pilates classes to burn off all that butter and caramel 🙂 I like your idea of using oats in the streusel. I hope your son thoroughly enjoyed the cake!!!

  6. theninjabaker November 20, 2014 at 2:24 pm

    Your coffee cake looks fantastic, Amy! Now I’m rethinking my choice =) P.s. I’m in Santa Monica, CA =)

  7. Anne@FromMySweetHeart November 20, 2014 at 7:48 pm

    Hi Amy! That is one AMAZING cake! That dripping caramel is ridiculous! Oh how I wish I had made something with apples. But I have high hopes for this book and look forward to seeing more of your fabulous creations! By the way….I LOVE your apple peeler. I’ve always wanted to try one. It looks like it works really well, too! I may have to pick your brain some more about it! : )

  8. Anabel Arias November 20, 2014 at 10:46 pm

    Amy, this cake turned out gorgeous! Now I wish I had chosen this cake! I’m so happy this was a success!

  9. Elle November 21, 2014 at 12:05 am

    Wanted to make this one but ran out of time. Yours looks beautiful and I like that you cut back some on the butter. It did seem like it needed a lot of it, but I guess that is part of the Southern charm of this book. Fun that you started by showing all the places were the CSBs are located…all around the globe!

  10. Rachel @ A Sweet Muddle November 21, 2014 at 12:48 am

    Hi Amy, I really enjoyed reading your blog today and the little review you did on the Cake Slice bakers. I’m so pleased to have joined, this year is going to be a lot of fun! You cake looks fantastic and that’s great news regarding less butter. I’ll have to try it with less next time I bake it.

  11. Hazel November 21, 2014 at 2:51 am

    Cake for breakfast? I am all about that girl! This cake look delicious.. I am so happy that we are baking out of such a great book! I am looking forward to this one! Hazel x

  12. Diana Gale November 25, 2014 at 12:17 am

    Hi Amy your cake looks amazing – especially with that caramel glaze dripping down the sides!

  13. Emily November 25, 2014 at 9:47 am

    Amy! I must say I enjoyed reading your post tremendously, good job! Envy you your apple peeler (there is a name for this gadget – cannot find in the white cells of my brain!). Your cake is FAB! Looking forward to a wonderful baking year ahead with our international group of ladies!

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