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This caramel apple crumb cake has several delicious layers: light and fluffy cake, tender cinnamon apples, soft crumb topping, and creamy caramel glaze. 

Welcome to AppleWeek, Day 2. In case you missed yesterday's post, I'm teaming up with nearly 50 other bloggers to celebrate all things apple, and we have a giveaway with SEVEN winners! Click on over to Sunday's post to read all about the prizes and enter the giveaway.

Today, I'm sharing a variation on classic crumb cake. This cake has four delicious layers: light and fluffy cake, tender cinnamon-coated apples, soft crumb topping, and buttery caramel glaze.

Make sure you use a deep-dish cake pan to make this recipe, because there is quite a bit of batter. If you're not sure, but your cake pan on your oven's top rack, and a baking sheet to catch any drips on the second rack.

Also, rather than use a different bowl for each of the first three layers of this cake, I just used the same bowl for each one. For the caramel sauce, you can use store-bought (the real stuff, please, not caramel ice cream topping), or make your own.

I love crumb cakes at brunch, or on holiday mornings, particularly when you need to serve a crowd. The apples make it perfect for autumn or winter holiday breakfasts.

Also, the cake can be made a day ahead of time and either briefly re-warmed in a 300 degree oven, or served at room temperature. Just don't add the caramel sauce until just before you're ready to serve.

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Caramel Apple Crumb Cake

Yield: 16 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

This caramel apple crumb cake has several delicious layers: light and fluffy cake, tender cinnamon apples, soft crumb topping, and creamy caramel glaze. 

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Ingredients

Cake:

• 2 ½ cups all purpose flour
• 1 cup sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp kosher salt
• 1 cup unsalted butter, softened
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup buttermilk, room temperature

Cinnamon Apple Filling:

• 2 Envy apples, peeled, cored and chopped to about ½-inch pieces
• 6 tbsp unsalted butter, softened
• 2 tbsp cinnamon
• 1 cup all purpose flour
• 1 cup packed brown sugar

Streusel Topping:

• 1 ½ cup packed brown sugar
• 1 tablespoon ground cinnamon
• ¼ tsp kosher salt
• 1 cup unsalted butter melted
• 3 cup all purpose flour

Glaze:

• 1 cup caramel sauce

Instructions

Cake:

1. Preheat oven to 350 degrees. Line a13x9 baking dish with parchment paper and set aside.
2. In the bowl of a stand mixer, use the paddle attachment to whisk together the flour, sugar, baking powder, baking soda and salt until combined.
3. Beat in the softened butter into the flour mixture until combined and resembles sandy crumbs.
4. Add in eggs, vanilla and buttermilk and beat until fully combined. Scrape the batter into the prepared pan and spread evenly with a spatula.

Cinnamon Filling:

1. In a small bowl, stir together the flour, sugar and cinnamon. Using a fork, mash the softened butter into the flour mixture until soft crumbs form. Toss with the apples.
2. Sprinkle the cinnamon apple mixture evenly over the cake batter and lightly press into the cake batter with a spatula. Set aside.

Streusel Topping:

1. In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork. Once the butter is fully combined, add the flour and mix with a fork or using your hands until fully combined.
2. Sprinkle streusel topping over the cinnamon apple layer until evenly distributed. You may not need all of the crumb mixture.
3. Bake cake in a 350 degree oven for about 45-50 minutes, until fully baked. Cool completely on a wire rack.
4. Just before serving, gently warm the caramel sauce in a microwave just until pourable. Use a fork or spoon to drizzle over the cake.

Nutrition Information:

Yield: 1 Serving Size: serving
Amount Per Serving: Calories: 679Saturated Fat: 17gCholesterol: 104mgSodium: 243mgCarbohydrates: 99gFiber: 2gSugar: 49gProtein: 7g

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Monday's AppleWeek Recipes:

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