Coffee cakes originated in Europe. By the 17th century, it had become customary to eat simple, sweet breads with coffee or tea. However, the term “coffee cake” wasn’t used widely until the late 19th century. This cake is typically a simple unfrosted cake presented in a ring shape. This shape is made by baking the cake in a Bundt pan and is believed to be a quintessential part of the coffee cake. However, this is a recent evolution as the Bundt pan was only invented in 1950 as a way to help thick batters bake evenly. This version of coffee cake with apples and caramel is especially popular in the Northeastern part of the US where apples grow abundantly.
Recipe Servings: 8
Ingredients
Cake:
- ¼ cup unsalted butter
- ½ cup brown sugar
- ½ cup sour cream
- ¼ cup caramel topping
- 2 eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 cups apples, peeled and chopped
- 1 tsp vanilla
Topping:
- 1 cup brown sugar
- ½ cup flour
- 6 Tbsp butter
- ½ cup caramel topping, from bottle
Directions
- Preheat oven to 350°F. Grease and flour a 10-inch spring form pan.
- Sift flour, baking powder and salt.
- Cream butter, brown sugar to a fluff; continue creaming with sour cream.
- Beat in each egg separately, beating to a pale yellow fluff.
- Fold in flour, alternating with vanilla and apples.
- Pour into spring form pan.
- Mix sugar and flour with fingers, then rub in butter to yield a crumbly mixture.
- Sprinkle mixture over the top of coffee cake.
- Bake 60 minutes or until skewer emerges clean from the center.
- Transfer cake to a wire rack to cool.
- Drizzle caramel topping over the cooled cake, slice, and serve.
For Cake:
For topping:
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