Caramel Apple Coffee Cake

I run a blog event/prize giveaway on another blog that I work for. I will participate often, though I’m not eligible to win of course. ;) The basic jist is you choose recipes from two websites (Annie’s Recipes and Alicia’s Recipes), make or bake them, and take pictures. If you blog, you can blog about them then leave a comment with the link where you wrote about them. If you don’t have a blog, you just upload your photo to the recipe on the site where you originally found it. I generally do both :)

The thing I like about this particular event is that it challenges me to climb out of my comfort zone and to try recipes that may or may not produce good results. There aren’t many pictures of the finished recipes, though this event/giveaway is helping to reduce that, hence I’m less likely to experiment. I’ve challenged myself to try at least (if not more) one recipe per week from one of the sites. I have had a flop or two in the past, but it’s kind of fun being a “recipe tester” of sorts, and then I can leave comments about the recipe as well.

This week I tried a recipe called Caramel Apple Coffee Cake from Alicia’s. I was a little leary, especially because it called for a tube pan. Tube pans seem to be used mainly for sponge cakes, but this did not seem to be a sponge cake. Everything else seemed pretty straightforward, so I pressed on. The results were a 4 out of 5 stars. While it wasn’t amazing, it was really good. My favorite part is the crunchy-chewy texture that the edges of the cake took on. Pair that with the caramel topping and mmmmm. :)

This cake isn’t very apple-y, there are no spices such as cinnamon or nutmeg, but I don’t think the creator intended there to be. Would it have benefited from spices? Probably, but it was fine without it as well.

If you would like to print off the recipe without all my blabbering, go here. You can also see the recipe at the end of this post.

You should join me! Remember, I can’t win any of the prizes offered each month, but you can! Here are the entry instructions, this month is an awesome prize for bakers. :)

First you’ll whip the eggs a little, just to get them frothy. Then slowly add the sugar with the mixer still going. 

It should look like this afterward. Then I switched to the paddle attachment and blended in the oil and vanilla, but you could do it by hand as well. After that, I added the flour, salt and baking soda mixture. I skipped the pecans because of my nuts-in-baked-goods-phobia-stricken-family. I stirred in the apples and found this to be a very thick batter. I poured it into the buttered bundt (it doesn’t say to butter it, but I did) and baked for 1 hour and 7 minutes.

Here it is coming out of the oven. Lovely. :)

I cooled it in the pan for ten minutes then used an icing spatula to loosen the sides.

Then I inverted it onto a cooling rack.  About ten minutes before the cake came out of the oven, I combined the topping ingredients in a saucepan.

I whisked constantly over medium heat, brought the mixture to a boil and just boiled gently until it seemed thickened a bit.
See the wax paper under the cooling rack? Make sure you do that! Then drizzle the warm caramel topping all over and down the sides of the cake. Then I slid the cake onto my cake platter, then lifted the wax paper and drizzled the rest of the caramel onto the cake.
I let it cool for another 20 minutes and then enjoyed a piece. Yum!

Caramel Apple Coffee Cake

3 eggs
2 c. sugar
1 1/2 c. vegetable oil
2 tsp. vanilla extract
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
3 c. chopped peeled apples
1 c. coarsely chopped pecans

1/2 c. butter or margarine
1/4 c. milk
1 c. packed brown sugar
Pinch of salt

In a mixing bowl, beat eggs until foamy, gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into a greased 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until cake tests done. Cool in pan for 10 minutes. Remove cake to serving platter. For Topping: Combine all ingredients in a saucepan; boil 3 minutes, stirring constantly. Slowly pour over warm cake. (Some topping will run down onto the serving plate.)

Here, I saved a piece for you :) 


  1. Joelen says

    This looks amazing Amanda! What a great cake for the fall season – something I hope to bake up soon! Thanks for also stopping by my blog!

  2. Tami says

    Hey girlfriend! Sorry I've been missing your calls. I haven't been a pretty sight for the last few days. Andy passed his virus on to the rest of us. I'll be home this week, I'll be sure to call you to catch up on things!!

    This cake looks delish!! We love all sorts of apple dishes in the fall.

  3. Amanda says

    Tami – Good to hear you're still around! Sorry about the sickness in the house :( Talk to you this week

    Heidi – Thanks, it was yummy :)

  4. Alisa - Frugal Foodie says

    I'm not a cake fan, but I do love it when they take on that sugary crust effect, yum!

    Heading over to check out the event now, thanks!

  5. Amanda says

    Alisa – you and me both :) Hope you participate in the event

    Marybeth, Ingrid, Christy – Thanks!

    recipe cooker – There's no coffee in it, but thanks for stopping by! It's still great without the coffee ;)


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>