This isn’t your average coffee cake. It’s Grandma’s legacy, a tender cake bursting with juicy apples and crunchy walnuts. Drizzled with a homemade caramel sauce, this recipe is a taste of pure nostalgia and cozy comfort, perfect for sharing with loved ones or savoring all by yourself.
A little bit about this recipe…
This isn’t just any coffee cake, it’s a taste of family history. For generations, this recipe was a closely guarded secret, passed down through whispers and stolen glances at Grandma’s well-worn cookbook. Now, in her memory, I’m finally sharing this treasure with the world.
This coffee cake is more than the sum of its parts. It’s a moist and tender crumb studded with juicy apple chunks and crunchy walnuts. But the true magic lies in the rich caramel sauce that gets drizzled on top, creating an explosion of flavor in every bite.
This recipe is surprisingly easy to make, making it perfect for novice bakers or those looking for a delicious treat without the fuss. It’s a recipe that evokes warm memories and cozy kitchens, a reminder of the love that goes into every homemade creation. So, preheat your oven, gather your loved ones, and get ready to bake a piece of my family history. You won’t regret it.
Ingredients Used
This recipe may have been a secret, but the magic lies in its simple, high-quality ingredients. Here’s a peek into what makes this coffee cake so special:
For the Cake:
- Eggs: These golden yolks bind the cake together and contribute to its moist and tender texture.
- Sugar: The sweetness balances the tartness of the apples and provides the perfect base for the caramelized topping.
- Vegetable Oil: This keeps the cake moist and fluffy without the heaviness of butter.
- Vanilla Extract: A splash of pure vanilla adds a warm and comforting touch, elevating the overall flavor profile.
- Flour: The foundation of the cake, providing structure and a satisfying chew.
- Salt: A pinch of salt enhances all the other flavors and keeps things balanced.
- Baking Soda: This leavening agent helps the cake rise beautifully, resulting in a light and airy crumb.
- Chopped Peeled Apples: The star of the show! The juicy apples add pops of sweetness and a delightful tartness that complements the richness of the cake.
- Coarsely Chopped Walnuts: These provide a delightful textural contrast, adding a satisfying crunch in every bite.
For the Topping:
- Butter or Margarine: Creates a creamy base for the caramel sauce, adding richness and a touch of buttery flavor.
- Milk: Thins out the caramel sauce to the perfect consistency for drizzling.
- Sugar: Transforms into a golden caramel sauce, adding a decadent sweetness to the top of the cake.
- Salt: Just a pinch in the caramel sauce intensifies the other flavors and prevents it from tasting too sweet.
- Walnuts: A sprinkle of chopped walnuts on top adds a beautiful finishing touch and an extra bit of crunch.
Substitutions/Alterations
While Grandma’s recipe is a treasure, there’s always room for a little personal touch! Here are some substitutions you can try to make this coffee cake your own, without compromising the star ingredients:
Cake:
- Oil Swap: Don’t have vegetable oil? You can substitute melted coconut oil or melted butter in a 1:1 ratio. Keep in mind that butter might make the cake slightly denser.
- Flour Power: If you’re looking for a whole-wheat option, substitute half of the all-purpose flour with whole wheat flour. This will add a slightly nuttier flavor and a denser texture.
- Spice it Up: Feeling adventurous? Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm and inviting spice note.
- Nutty Alternatives: While walnuts are classic, feel free to experiment with other chopped nuts like pecans, almonds, or even a mix!
Topping:
- Dairy-Free Delight: For a dairy-free option, substitute the butter or margarine in the topping with vegan butter or a similar vegan alternative. Use unsweetened plant-based milk for the same consistency.
- Salted Caramel: For a sweet and salty twist, add a pinch of flaky sea salt over the caramel drizzle while it’s still warm.
- White Sugar: Creates a lighter colored and slightly less complex caramel sauce compared to brown sugar. It will still have a rich caramel flavor, but it might lack the hint of molasses and toffee notes that brown sugar brings.
How to Store
This coffee cake is so delicious, it might disappear in a flash! But if you find yourself with leftover slices, here are some tips to store it and keep it tasting its best:
Room Temperature (Short Term):
- Cake Cover: For short-term storage (up to 2 days), the simplest solution is to place the cooled cake on a plate or cake stand and cover it loosely with plastic wrap. This allows the cake to breathe and prevents it from drying out too quickly.
Refrigerator (Longer Term):
- Airtight Container: For longer storage (up to 4 days), transfer the cooled cake to an airtight container. This will help prevent the cake from absorbing any refrigerator odors and keep it moist.
Freezing (For Later Enjoyment):
- Wrap it Tight: If you want to freeze the cake for future enjoyment, it’s best to do so before adding the caramel sauce topping. Wrap the cooled cake tightly in plastic wrap and then again in aluminum foil to prevent freezer burn. The cake will stay good for up to 3 months frozen.
Reheating Tips:
- Oven Refresh: When ready to enjoy a frozen slice, thaw it in the refrigerator overnight. For a warm and gooey treat, you can reheat individual slices in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Other Recipes to try
Caramel Apple Cake
Equipment
- 2 Mixing Bowls
- Electric Mixer
- Measuring Cups
- Measuring Spoons
- Spatula
- Peeler for peeling apples
- Cutting Board
- knife
- Tube Pan
- saucepan
- Wooden Spoon
- Cooling rack
- Cake Stand or plate
Ingredients
- 3 eggs
- 2 cups white sugar
- 1 1/2 cups vegetable oil
- 2 tsp. vanilla
- 3 cups flour
- 1 tsp. salt
- 1 tsp. baking soda
- 3 cups chopped apples
- 1 cup walnuts coarsely chopped
Topping
- 1/2 cup butter
- 1/4 cup milk
- 1 cup brown sugar
- pinch of salt
Instructions
- In your large mixing bowl, whisk together the flour, salt, and baking soda. Set this aside for now.
- In electric mixer, cream together the sugar and vegetable oil until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the pure vanilla extract.
- Alternately add the dry ingredients (in three batches) to the wet ingredients, mixing until just combined after each addition.
- Gently fold in the chopped apples and walnuts with a spatula.
- Lightly grease your 9-inch tube pan with cooking spray or butter.
- Pour the cake batter evenly into the prepared tube pan.
- Bake the cake in your preheated oven (usually around 350°F) for 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool about 10 minutes before transferring to a wire rack to completely cool before adding the caramel sauce.
- In your saucepan, melt the butter over medium heat. Add the sugar and cook, stirring constantly, until the sugar dissolves and the mixture turns a light golden amber color.
- Slowly whisk in the milk, being careful as the mixture might splatter. Continue whisking until the sauce is smooth and slightly thickened.
- Remove the caramel sauce from the heat and stir in a pinch of salt.
- Once the cake is cool, drizzle the homemade caramel sauce generously over the top. Let the caramel set slightly before slicing and serving.
- Use a sharp knife to cut the cake into slices and serve on plates. For an extra special touch, serve your slice of coffee cake with a scoop of vanilla ice cream or whipped cream. Enjoy!
Notes
- Room Temperature Ingredients: For best results, use ingredients at room temperature, especially the eggs and butter. This ensures even mixing and a smooth batter.
- Don’t Overmix: Once you’ve combined the wet and dry ingredients, avoid overmixing the batter. This can lead to a tough cake. Mix until just combined, then stop.
- Apple Magic: Different apple varieties can be used! Experiment with sweet apples like Gala or Honeycrisp, or tart apples like Granny Smith for a tangy twist.
- Toothpick Test: The toothpick test is a reliable way to check for doneness. Insert a toothpick into the center of the cake. If it comes out clean, the cake is done!
- Warm or Cold: This coffee cake is delicious warm or at room temperature.
- Caramel Caution: The caramel sauce will harden as it cools. If you prefer a warmer sauce, you can reheat it gently on the stovetop before serving additional drizzles.
- Freeze Friendly: The cake itself freezes well. Wrap it tightly in plastic wrap and aluminum foil after it cools completely. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Spruce it Up: Feel free to get creative! Add a sprinkle of cinnamon sugar over the batter before baking, or drizzle the top with melted chocolate after adding the caramel sauce.
- Make it a Gift: This coffee cake is perfect for sharing with loved ones. Wrap it up beautifully and bring a taste of family history to someone special.
Leave a Reply