The Best Caramel Apple Coffee Cake

Amy Manes
by Amy Manes
16 slices
1 hr 10 min

Pumpkin desserts always seem to take center stage during the fall. But apples are also a great addition to baking during this time of year! This caramel apple coffee cake truly tastes just like a yummy caramel apple that you would make during the autumn months! With chunks of tart Granny Smith apples throughout and just a drizzle of gooey, homemade caramel sauce on top, this coffee cake isn’t too sweet but will definitely satisfy your cravings for a cozy fall treat! I like to make this in a bundt pan because it is just so pretty, but you can also bake in a 9x13 inch pan if you wish. This is one fall breakfast treat you are going to want to make over and over again!

The Best Caramel Apple Coffee Cake
Recipe details
  • 16  slices
  • Prep time: 25 Minutes Cook time: 45 Minutes Total time: 1 hr 10 min
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For the Coffee Cake
  • 3 large eggs (room temperature)
  • 1½ cups sugar
  • 1 cup unsweetened applesauce (room temperature)
  • ⅓ cup canola oil
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 cups chopped, peeled Granny Smith Apples
For the Caramel Sauce
  • ⅓ cup packed brown sugar
  • 3 tbsp butter
  • 1 tbsp whole milk
  • Pinch of salt
  • ¼ chopped pecans for garnish (optional)
For the Coffee Cake
Preheat oven to 350°F. Grease and flour a 10-inch fluted bundt pan (or spray with Pam for Baking – this works great!)
In a large bowl, beat the eggs, sugar, applesauce, oil and vanilla until well blended. In another bowl, whisk the flour, salt and baking soda together.
Gradually add your dry ingredients to your wet, whisking until just combined. Do not overmix. Fold in apple chunks.
Transfer batter to prepared baking pan. Bake 45-55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 10 minutes and then invert onto a wire rack to finish cooling (about an hour).
For the Caramel Sauce
In a small saucepan, combine the brown sugar, butter, milk and salt. Bring to a boil, stirring constantly. Cook for 2 minutes and then remove from heat. Let stand to thicken slightly.
Drizzle warm caramel sauce over cooled coffee cake. Sprinkle with chopped pecans if desired. Slice and enjoy!
  • This recipe was tested at high altitude (5,800 feet in elevation) and worked perfectly! If you’d like a less crispy exterior, reduce sugar by 1 tbsp. This recipe will work well at lower elevations as well
Amy Manes
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  • Mimi Mimi on Feb 11, 2021

    When do you add the coffee? Is this a coffee cake without coffee flavor?

    • Amy Manes Amy Manes on Feb 12, 2021

      Hi Mimi, thank you for the review! There is no coffee in this coffee cake. It will taste like a caramel apple cake, but is a breakfast cake (aka a "coffee cake"). Hope that helps clarify! :)

  • Ellen Green Adler Ellen Green Adler on Sep 01, 2022

    If I need to make it dairy free what can I substitute milk for

    • Amy Manes Amy Manes on Sep 01, 2022

      Hi Ellen, I've never tried this recipe dairy-free before, but you could likely use any dairy-free milk. I can't guarantee that it will turn out the same though. Hope this helps!